Hawaiian Chicken

Since moving back to the mainland from Maui, we always laugh whenever we see an item on a restaurant menu or a recipe with the name Hawaiian Something or Other.  Invariable, it has been labelled Hawaiian because it has pineapple in it.  And so when I created this recipe, I just couldn’t resist naming it Hawaiian Chicken.

Sauce for Hawaiian Chicken

½ – 14 oz can crushed pineapple

½ c dark brown sugar

½ tsp dry mustard

1 tsp minced fresh ginger (or 1/2 tsp ground ginger)

2 tbsp soy sauce

1/8 tsp freshly ground pepper

Arrange boneless, skinless chicken breasts in a 8x8x2” baking dish.

Mix above ingredients together in a bowl.  Spoon mixture over chicken breasts.

Bake at 375 degrees F for approximately 45 minutes or until chicken is done.

This is great served with a variety of different potato and rice side dishes.

Here I’ve served it with Oven Baked Risotto and Peas.

Note:  The leftover sauce in the yellow bowl in the first photo didn’t go to waste.   I poured it over spareribs, let them marinate overnight and then Dave grilled them for supper that evening.

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