Baked Hawaiian Chicken

Course: Main Dish

Cuisine: American

Prep Time: 35

Cook Time: 35

Total Time: 1 10

Servings:

Calories: 362kcal

Author: Nikole Berg

This easy Baked Hawaiian Chicken is packed with tropical flavors! Juicy chicken thighs marinated in a tangy pineapple sauce, then baked to perfection. Serve with rice for a delicious, family-friendly meal. Perfect for weeknights!

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Ingredients

4-6 bone-in, skin on chicken thighs
¼ cup soy sauce low sodium
¼ cup rice vinegar
2 teaspoon fresh ginger grated finely
2 teaspoon fresh garlic grated finely
1 cup pineapple juice
salt and pepper to taste
Mango Pineapple Salsa

Instructions

Preheat oven to 400 degrees F. Line a baking sheet with foil.
Mix soy sauce, rice vinegar, ginger, garlic, and pineapple juice in a bowl or zip-top bag. Add chicken to the marinade and marinate in the refrigerator for at least 30 minutes, or up to 2 hours.
Remove the chicken from the marinade, letting the excess drip back into the bag. Place thighs evenly on the baking sheet. Season with salt and pepper, to taste. Bake for about 25 minutes (partial cooking time).
While the chicken bakes, bring the leftover marinade to a boil in a saucepan over high heat. Reduce heat and simmer for 10-15 minutes.
Remove the pan from the oven and baste the chicken thighs with the marinade. Return the chicken to the oven and bake until crispy (about another 5-10 minutes). Be sure to cook chicken to an internal temperature of 165 degrees F.
Serve with hot cooked rice, mango and pineapple salsa and sliced green onions.

Notes

Store any leftover chicken in an airtight container in the refrigerator for up to 3 days. Reheat in a small bowl with extra sauce to keep it juicy.

If you prefer a crock pot version, simply place chicken and sauce in a slow cooker and cook on low for 4–6 hours.

Nutrition