Hawaiian Pineapple Chicken |
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Prep Time: 15 Minutes Cook Time: 50 Minutes |
Ready In: 65 Minutes Servings: 6 |
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I love the sweet and tangy pineapple sauce. I serve this over rice and accompany it with green beans. This recipe was handed down to me from my mother-in-law many years ago. Ingredients:
1/4 cup butter |
1/3 cup ketchup |
1/4 cup brown sugar |
2 teaspoons cornstarch |
1/4 cup vinegar |
1 teaspoon salt |
1 teaspoon soy sauce |
1/2 teaspoon worcestershire sauce |
1 (9 ounce) can crushed pineapple |
3 pounds assorted chicken pieces such as breasts, thighs, wings, and drumsticks |
Directions:
1. Preheat oven to 325 degrees F (165 degrees C).
2. Melt butter in a saucepan over medium heat; stir ketchup and brown sugar into melted butter, stirring to dissolve brown sugar. Whisk cornstarch into vinegar until smooth; pour into pan. Whisk constantly and add salt, soy sauce, and Worcestershire sauce to mixture; bring to a simmer. Cook until thickened, about 2 minutes. Stir pineapple into sauce.
3. Arrange chicken pieces in a 9x13-inch baking dish; pour pineapple sauce over chicken.
4. Bake until sauce is bubbling, chicken is browned, and the juices run clear, about 45 minutes. An instant-read meat thermometer inserted into the thickest part of a thigh should read at least 160 degrees F (70 degrees C).
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