Description
This Hawaiian BBQ Chicken recipe features tender boneless skinless chicken breasts coated in a sweet and tangy homemade pineapple BBQ sauce. Baked to juicy perfection, this dish combines tropical pineapple juice with classic barbecue flavors, making it a delightful and easy dinner option served best over rice or egg noodles.
Ingredients
Scale
Chicken
- 4 boneless skinless chicken breasts
BBQ Sauce
- ¾ cup pineapple juice
- â…“ cup ketchup
- ¼ cup butter
- 1 Tbsp cornstarch
- 1 tsp soy sauce
- 1 tsp Worcestershire sauce
- ¼ cup brown sugar
- ¼ tsp white vinegar
- 1 tsp salt (or to taste)
- 1 tsp garlic powder
- 1 tsp chili powder
Instructions
- Preheat Oven: Preheat your oven to 350ºF to prepare for baking the chicken.
- Prepare Chicken: Lightly grease a 9×13-inch baking pan and place the boneless skinless chicken breasts evenly inside. Set the pan aside while you prepare the sauce.
- Make BBQ Sauce: In a medium saucepan, whisk together pineapple juice, ketchup, butter, cornstarch, soy sauce, Worcestershire sauce, brown sugar, white vinegar, salt, garlic powder, and chili powder. Bring the mixture to a boil over medium-high heat and let it boil for 1 minute to thicken and develop flavors.
- Coat Chicken with Sauce: Pour the freshly made BBQ sauce evenly over the chicken breasts in the baking pan, making sure each piece is well coated.
- Bake Chicken: Bake the chicken in the preheated oven for 30 to 40 minutes or until the internal temperature reaches 165ºF, indicating the chicken is fully cooked and safe to eat.
- Serve: Once baked, serve the Hawaiian BBQ chicken hot over cooked rice or egg noodles for a complete and flavorful meal.
Notes
- Check chicken temperature with a meat thermometer to ensure it reaches 165ºF for safe consumption.
- Adjust salt and sugar levels in the sauce to suit your taste preferences.
- For a thicker sauce, extend boiling time slightly but watch carefully to prevent burning.
- Adding chopped pineapple chunks can enhance the tropical flavor and texture.
- Leftovers can be refrigerated in an airtight container for up to 3 days.
