This Easy Baked Sweet Hawaiian Chicken is my go-to weeknight dinner when I want something bright, cozy, and utterly unpretentious. It pairs tender, oven-baked chicken with a sticky-sweet pineapple glaze that caramelizes in the oven, sending the whole house into that delicious, dinner-is-ready smell. It’s one of those recipes that feels special enough for company but is simple enough for a Tuesday night.

My little family is obsessed. My husband calls it “island chicken” and the kids ask for pineapple like it’s candy, so I usually double the fruit. We started making it after a hurried vacation where every meal felt relaxed and sunny; coming home, I tried to recreate that vibe with minimal fuss. Now it’s become a staple—easy to prep, easy to love, and reliably on the menu when we want something comforting with a hint of tropical.

Why You’ll Love This Easy Baked Sweet Hawaiian Chicken

– It’s fuss-free: everything bakes on a single sheet or in one pan, so cleanup is minimal.
– Balanced sweet-tang: pineapple and a splash of acid cut through the richness for a bright finish.
– Family-friendly: the flavors are warm and familiar, and the glaze wins over picky eaters.
– Make-ahead friendly: the marinade plays nicely with time, so you can prep in the morning and bake at dinner.
– Versatile: pairs beautifully with rice, steamed greens, or a quick salad for weeknight variety.

Behind the Recipe

I learned early on that the trick isn’t complicated technique but balance and timing. Fresh pineapple gives the best brightness, but canned works when you’re short on time—just drain it well. Marinating the chicken for at least 30 minutes builds a base of flavor, but overnight gives you more depth. When baking, don’t overcrowd the pan; leaving space lets the edges caramelize instead of steam. If you want a glossy, sticky finish, finish under the broiler for a minute or two while watching closely. Little touches—like a sprinkle of toasted sesame seeds at the end or a squeeze of lime—lift the whole dish.

Shopping Tips

– Protein: Choose boneless, skinless chicken thighs for juiciness and forgiving cooking; breasts can work but watch timing to avoid dryness.
– Canned Goods: If using canned pineapple, buy unsweetened or pack-drained fruit to avoid an overly sugary sauce.
– Sweeteners: Granulated sugar is fine, but honey or maple syrup makes the glaze taste more complex; choose based on what you have.
– Spices: Keep ginger and garlic fresh when possible—jarred versions do work, but fresh brightens the glaze.
– Fats & Oils: Toasted sesame oil is potent—use sparingly for a nutty finish, and look for a small bottle to stretch it across recipes.

Prep Ahead Ideas

– Marinate the chicken the night before in the glaze so the flavors really sink in; keep it covered in the fridge up to 24 hours.
– Slice the pineapple, chop the onion, and measure spices into a small container the day before to speed assembly.
– Make the sauce ahead and store it in a jar in the fridge for 2–3 days; bring to room temp before using so the sugar mixes easily.
– Keep prepped ingredients in airtight containers or zip-top bags; protein separate from fruit and aromatics to avoid early sogginess.

Time-Saving Tricks

– Use boneless, skinless thighs to skip trimming and to shorten bake time with more forgiving texture.
– Buy pre-cut pineapple or drained canned pineapple when you’re pressed for time—just pat dry before roasting.
– Line the baking sheet with foil for faster cleanup; it’s especially helpful if you broil to caramelize the glaze.
– Lay out mise en place—sauces measured, pan preheated—so the bake step is seamless once the chicken hits the oven.

Common Mistakes

– Overcrowding the pan: I did this once and ended up with steamed chicken instead of caramelized pieces—space them out for brown edges.
– Too much liquid from pineapple: Drain fresh-cut or canned pineapple well and pat pieces dry; excess juice prevents glazing.
– Over-sweetening: Taste the glaze before you pour it on; you can always add a splash of soy/tamari or vinegar to balance sweetness.
– Skipping the broil: If you want a sticky, slightly charred finish, one quick broil at the end makes a big difference—watch it carefully to avoid burning.

What to Serve It With

Serve this chicken over jasmine or coconut rice to soak up the glaze, or pair it with steamed broccoli or sautéed snap peas for a fresh counterpoint. A simple cabbage slaw or quick cucumber salad adds crunch and bright acidity.

Tips & Mistakes

– For best texture, serve the chicken right away so the crust stays slightly crisp; leftovers are still tasty but the exterior will soften.
– If using canned pineapple, drain and pat dry to prevent a watery pan. Garnish with sliced green onions and sesame seeds for contrast.

Storage Tips

Store in airtight containers in the fridge. It reheats beautifully, but if you sneak a bite cold straight from the container, it still works. Cooked chicken keeps 3–4 days refrigerated; freeze portions in freezer-safe containers for up to 2 months.

Variations and Substitutions

– Swap chicken thighs for breasts if you prefer white meat—reduce bake time and watch for dryness.
– Use tamari or coconut aminos in place of soy sauce for a gluten-free option, and swap honey for sugar if you want a more nuanced sweetness.
– Add heat with red pepper flakes or sriracha to the glaze, or stir in a little rice vinegar for extra tang.
– While fresh pineapple is ideal for texture and brightness, well-drained canned pineapple is a practical and tasty substitute.

Frequently Asked Questions

I can’t have gluten… will this still work?

Yes. Substitute soy sauce with tamari or coconut aminos, and the balance of flavors stays intact. I’ve done this often for gluten-free guests.

Do I have to peel the pineapple first?

Definitely. The exterior is too tough and detracts from the tender, sweet interior you want in this dish.

Can I use canned pineapple instead of fresh?

Yes, though fresh provides a brighter result. If using canned, drain thoroughly to avoid excess sweetness.

How sweet is this? Can I tone it down?

You can. Adjust the sugar to taste, or try natural sweeteners like honey or maple syrup for a gentler profile.

What if I skip the sesame oil?

It’s optional, but it adds a subtle, nutty depth. Without it, the dish is still enjoyable, just a bit simpler.

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Easy Baked Sweet Hawaiian Chicken

This delightful dish features tender chicken thighs baked to perfection in a sweet Hawaiian sauce, creating a mouthwatering meal that's easy to prepare and sure to please.

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Prep Time: 10

Cook Time: 50

Total Time: 1

Servings: 4

Calories: 120kcal

Ingredients

Main Ingredients

▢ 2 lb bone-in chicken thighs Skin-on or skinless works well.
▢ 0.5 cup soy sauce
▢ 0.5 cup brown sugar Packed.
▢ 0.25 cup honeysuckle or pineapple juice For added sweetness.
▢ 1 tbsp garlic, minced
▢ 1 tbsp ginger, minced Fresh for the best flavor.
▢ 1 tbsp olive oil For marinating.
▢ 0.5 cup green onions, chopped For garnish.
▢ 1 tbsp sesame seeds Optional, for garnish.

Instructions

Preparation Steps

Start by preheating your oven to 400°F (200°C). In a large bowl, whisk together the soy sauce, brown sugar, pineapple juice, garlic, ginger, and olive oil to create a delicious marinade.
Add the chicken thighs to the marinade, ensuring they are well coated. Let them marinate for about 15 minutes for extra flavor.
Transfer the marinated chicken to a baking dish, pouring any remaining marinade over the top. Bake for 40 to 50 minutes, or until the chicken reaches an internal temperature of 165°F (74°C).
Once cooked, let the chicken rest for a few minutes before garnishing with chopped green onions and sesame seeds. Serve warm.

Notes

This recipe is perfect for busy weeknights or whenever you're craving something sweet and savory. Don't hesitate to switch up the sides, too!