You’ll love my easy baked Hawaiian Chicken recipe, it has a fantastic pineapple sauce!
I’ve made these Baked Hawaiian Chicken thighs several times in the last couple of weeks, they are SO good and the family loved them!! The truth is that the sticky cooked marinade is unbelievably tasty on it’s own.
Last time I made this I ate a bowl full of rice with the cooked marinade poured over the top for lunch, I almost didn’t miss the chicken.
A trip to Hawaii is still on my list of top places to visit, so I can’t make any claims that this recipe is in anyway authentic!
It’s really just a mash up of Nagi’s recipe and a couple of others I saw on the internet that were similar. So while it may not be totally authentic, I can promise you that it tastes fantastic, is easy to cook, and my children ate the whole lot, so that’s all that matters. I made this recipe in a large enameled cast iron pot that I love, but you could just as easily make it in a slow cooker.
More Chicken Recipes
- Chicken Piccata (Paleo, Whole30)
- Gluten Free Honey Sesame Chicken (Paleo)
- Grilled Lemon Chicken with Thyme and Lemon
This post contains Amazon affiliate links
Baked Hawaiian Chicken Thighs
A simply gorgeous, sticky, tasty, Gluten Free baked Hawaiian Chicken recipes that will leave you begging for more!
- 8 chicken thighs
- 1 cup pineapple juice , 250mls
- 1 tbsp tomato ketchup
- 1/4 cup gluten free soy sauce , 60mls
- 2 tbsp dark brown sugar
- 1 tsp sriracha sauce
- 1 tsp garlic powder
- 2 red bell peppers
- 2 tsp cornstarch
- 2 green onions , garnish
- 1 cup pineapple , to garnish
Heat your oven to 375.
Add the marinade ingredients to a ziplock bag, add chicken, and marinade for 1 hour in the refridgerator.
Heat a large skillet to medium. Add the chicken thighs skin side down and cook for 6 minutes, or until nicely browned.
Remove chicken from pan and drain fat. Add 2 tsp of cornstarch to the remaining marinade in the ziplock bag. Mix well, and add to skillet.
Return chicken to skillet, skin side up, and add in chopped bell peppers.
Bake skillet at 375 for 20 minutes, or until chicken is fully cooked.
Remove from oven, and garnish with green onions and pineapple.
I like to serve it over white rice with the pineapple slices on top, and with a green vegetable such as green beans.
NOTES - added 2 tsp cornstarch, cooked chicken skin side down 6 - 8 mintes. Drain fat from skillet, add marinade mixed with cornstarch, then add chicken side up and scatter bell pepper
Adapted from Recipe Tin Eats
Leave a Comment