Description
A tender, juicy chicken dish with a tangy pineapple glaze that balances sweet, savory, and umami flavors, inspired by tropical island cooking. Perfect for family dinners or casual gatherings.
Ingredients
¼ cup butter (unsalted recommended)
⅓ cup ketchup
¼ cup brown sugar
2 tsp cornstarch
¼ cup vinegar (pineapple vinegar preferred)
1 tsp salt
1 tsp soy sauce
½ tsp Worcestershire sauce (non-alcoholic)
1 (9 oz) can crushed pineapple (with juice)
3 lbs chicken pieces (mix white and dark meat)
Instructions
Preheat oven to 325°F (163°C).
Melt butter in a saucepan over medium heat.
Add ketchup and brown sugar, stirring until sugar dissolves.
Whisk cornstarch into vinegar until smooth, then add to the saucepan.
Stir in salt, soy sauce, and Worcestershire sauce.
Bring sauce to a simmer, whisking constantly for 2 minutes.
Stir in crushed pineapple (with juice) and remove from heat.
Arrange chicken in a 9×13-inch baking dish.
Pour hot sauce over chicken, ensuring even coverage.
Bake for 45 minutes until juices run clear.
Notes
For a clearer glaze, substitute cornstarch with arrowroot powder.
Use a large oven-safe saucepan for easier preparation.
Adjust brown sugar to taste; reduce salt if using flavored ketchup.
Leftovers keep in airtight containers for up to 3 days.
- Prep Time: 15
- Cook Time: 45
- Method: Baking
- Cuisine: Hawaiian
Nutrition
- Serving Size: 1 chicken portion
- Calories: 420
- Sugar: 30g
- Sodium: 800mg
- Fat: 18g
- Saturated Fat: 11g
- Carbohydrates: 32g
- Fiber: 1g
- Protein: 40g
- Cholesterol: 120mg