Ingredients
Prep time: 15 minutes · Cook time: 30–40 minutes · Serves: 4
4 boneless, skinless chicken breasts
4–6 pineapple rings (fresh or canned)
½ cup pineapple juice
¼ cup barbecue sauce
3 tablespoons soy sauce
2 tablespoons brown sugar
2 garlic cloves, minced
1 tablespoon olive oil
1 teaspoon paprika
½ teaspoon black pepper
½ teaspoon salt, or to taste
1 teaspoon cornstarch mixed with 1 tablespoon water (optional, to thicken the sauce)
InstructionsPreheat the oven: Preheat to 375°F (190°C). Lightly grease a baking dish.Season the chicken: Pat the chicken breasts dry and season with salt, black pepper, and paprika.Make the Hawaiian sauce: In a bowl, whisk together pineapple juice, barbecue sauce, soy sauce, brown sugar, garlic, and olive oil.Arrange the chicken: Place the chicken in the baking dish and pour the sauce over it.Add the pineapple: Place one pineapple ring on top of each chicken breast.Bake: Bake uncovered for 30–40 minutes, depending on the thickness of the chicken, until the center reaches 165°F (74°C).Glaze the chicken: Spoon the pan sauce over the chicken during the last 10 minutes. For extra caramelization, broil for 2–3 minutes, watching carefully.Thicken the sauce (optional): Pour the pan juices into a small saucepan, stir in the cornstarch slurry, and simmer until thickened.Serve: Spoon the glaze over the chicken and serve hot with steamed rice or roasted vegetables.