Ingredients for Baked Hawaiian Chicken
- 2 lbs boneless skinless chicken breasts
- salt to taste
- 1 (20 ounce) can pineapple chunks
- 2 garlic cloves, minced
- 2 tablespoons cornstarch
- 1 tablespoon Worcestershire sauce
- 1 teaspoon Dijon mustard
- 1 teaspoon dried rosemary
- maraschino cherries, as needed (for garnish)
- pepper to taste
- about 1 cup reserved pineapple juice
Cook Smarter with Sous, Your Kitchen Companion
Missing an ingredient for this Baked Hawaiian Chicken? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.
How to Make Baked Hawaiian Chicken
- Preheat oven to 400°F (200°C).
- Rinse 2 lbs boneless, skinless chicken breasts and place them in a shallow casserole dish or 9x13 inch baking pan.
- Sprinkle chicken generously with salt and pepper.
- Drain one 20 ounce can of pineapple chunks, reserving the juice.
- In a medium bowl, whisk together the reserved pineapple juice (about 1 cup), 2 cloves minced garlic, 2 tablespoons cornstarch, 1 tablespoon Worcestershire sauce, 1 teaspoon Dijon mustard, and 1 teaspoon dried rosemary until the cornstarch is completely smooth.
- Pour the sauce evenly over the chicken.
- Arrange the pineapple chunks over the chicken, placing a maraschino cherry in the center of each pineapple slice.
- Cover the pan tightly with foil and bake for 30 minutes.
- Remove the foil and bake for an additional 5-10 minutes, or until the chicken is cooked through and the sauce has thickened slightly. Internal temperature of chicken should reach 165°F (74°C).
- Spoon the delicious sauce generously over the chicken before serving over rice.
Nutrition Information (Approximate per serving)
Sodium
20 g
Sugar
109g
Fat
8g
Carbs
11g
