Hawaii Tropical Chicken

This recipe is always (and I stress ALWAYS) a hit in my home. The first I made it was a summer day in July and we were having company over. So of course I made extra because no one ever wants to take the last piece but often times people want seconds or even thirds. Well someone took the last piece, yes it was that good!! So I then made it again and again it was a huge hit! This recipe you may have heard of before but my version is healthy not like many of the others. My recipe won't leave you feeling guilty even if you have 2 (or even 3) pieces. Promise!

 Hawaii Tropical Chicken
8 piece of chicken thigh or 8 boneless white chicken breast
20oz of canned pineapple in juice (NOT SYRUP)
3/4 cup of no high fructose corn syrup ketchup
3/4 cup of low sodium soy sauce
3/4 cup of packed light brown sugar
1 tbsp. of fresh ginger OR 1/4 tsp. of powdered ginger
1/2 tsp garlic 


1. drain the pineapple juice into a bowl
2. put the pineapple slices/chunks aside
3. add in the no high fructose corn syrup, light brown sugar, low sodium soy sauce with the pineapple juice and mix
4. add in the ginger and garlic and mix and set aside
5. clean the chicken well and place into a large freezer bag
6. pour the pineapple juice mixture into the bag and make sure the juice gets everywhere- under the skins and just everywhere.
7. Place the freezer bag into a bowl- add in 1/2 the can of the pineapple chunks and allow to marinate for 3-4 hours.
8. Preheat oven to 350 and pour the chicken into a baking dish and then pour the left over mixture juice on top- If you used dark chicken thighs- bake for 1 hour and 20 minutes if you used to boneless chicken breast bake for 30 minutes
9. Before you serve garnish the serving plate with the rest of the pineapple chunks that have not yet been cooked.

(This chicken is great the next day and excellent served cold!)

Eat up!!