Twice as Nice Tuesdays is a new feature I would like to introduce here at the blog. I was looking through my blog recently and realized that I have a lot of recipes that should get a 2nd look and showcase them again. So today I am looking back at a dish I made over a year ago...In February 2012, I wrote: A few weeks back my family went crazy over my Aloha Meatloaf. Since then, they have been clamoring for another Hawaiian flavored dish so I thought this Hawaiian Chicken would make them happy. I have become a fan of cooking chicken in the oven and letting a sauce or marinade do all the work for me. The hardest part of making this dish is pulling the heavy baking dish out of the oven to baste the chicken. Maybe I need to go to the gym and lift some weights so I won't be such wimp in the kitchen. LOL! I made this Hawaiian Chicken for my niece's birthday and the results I got for a few minutes of prep were remarkable. My mother doesn't usually gush over food, but she gushed over this chicken. Yes, I'm still doing a little happy dance from that reaction.
1 family pack (about 15 pieces) of chicken (bone in)
Salt and Black Pepper
Red Chili Powder to taste (optional)
1 cup of pineapple juice from a 20oz can of pineapple chunks. Reserve the pineapple chunks for later.
1/4 cup of soy sauce (to taste- this the salt in the sauce)
1/4 cup of teriyaki sauce
1/2 cup of ketchup
1Tbs of grated ginger
1Tbs grated garlic
2-3 Tbs of brown sugar (to taste)
Place your chicken in a oven safe baking dish. Season with salt, pepper and red chili. Place in a 375 degree oven (middle rack) for 15 minutes. Then take out of the oven and pour the Hawaiian Sauce over the chicken. Bake for another 20 minutes.
Take chicken out of the oven again and turn over all the pieces of chicken and baste again. Sprinkle reserved pineapple chunks over the chicken at this time. Bake for another 20 minutes or until the chicken is cooked through. Serve hot. Enjoy.
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