Baked Pineapple Chicken

Are you seeking a fun party food to serve at your next summer party? These Baked Pineapple Chicken Wings are a delicious twist on an island favorite that are always such a hit! These wings are so easy to make either baked or grilled.

This Baked Pineapple Chicken is marinated in a honey, soy and pineapple juice mixture and then it’s baked to perfection. It’s tender, moist and packed with flavor! Pineapple juice is the base of this sauce. Chicken and pineapple are a wonderful combination! We just love tasty chicken dishes. Two other great one chicken dinners are my Tangerine Garlic Chicken and also the Sheet Pan Honey Balsamic Chicken.  And when the temps drop, you have to make this Very Easy One Pot Chicken and Rice. 

We grilled some pineapple slices on the side in a grill pan. It is fantastic served with the pineapple. If you bring this dish to a party, it will be the first one to go! Another idea is to bake the slices or pineapple chunks in the pan alongside the chicken. The pineapple gets so soft! When you serve the chicken you could line the serving plate with the pineapple slices and it is just such a stunning presentation.

Once the mixture is infused, you bake while turning and glazing with mixture. This recipe is often called Huli Huli Chicken. Legend has it that the name Huli-Huli came about by chance. A man named Ernest Morgado barbecued mass quantities of chickens between two grills. When the chicken was ready to flip, people would yell, “Huli!,” Hawaiian for “turn.” Morgado trademarked the name “huli-huli” through the Pacific Poultry Company in 1967. The chicken does get turned and glazed, turned and glazed while it’s baking. That’s when all the magic happens!

CHICKEN WINGS: FRESH OR FROZEN, WHOLE OR CUT
The choices is up to you. You could buy fresh wings and cut the tips or even leave them whole. The flash frozen ones are already cut for you. When we buy fresh wings, we save the wing tips. You could freeze them and use them for making homemade stock.

HOW TO MAKE BAKED PINEAPPLE CHICKEN IN THE OVEN

It is all about the marinade! This chicken is so moist and tender and full of flavor. The recipe begins with marinating the wings in a winning mixture of soy sauce, pineapple juice, honey and ginger. Once the marinade is prepped, it goes all over wings in a zipped plastic bag and you let it marinade for a bit. Once the oven is ready to go, you place the wings in your prepped baking pan. The marinade gets brushed on the chicken 1/2 way through the baking time. You could grill some pineapples to serve with them or bake pineapple chunks or slices in the oven with the chicken. Either way you can’t go wrong!

• Pour all of the marinade ingredients into a bowl and whisk together. Set aside.
• Cut the wings at the joints and discard the tips.
• Place the chicken wings in a large zipper top bag. Pour the marinade over the chicken and place in the refrigerator for at least 25 minutes (and up to 8 hours).
• Preheat oven to 425 degrees. Line a baking sheet with parchment paper or foil, and coat with olive oil. Set aside.
• Remove the chicken from the bag and shake off the excess marinade. Place the chicken wings on the prepared baking pan and bake for 15 minutes.
• Remove from the oven and turn the wings over using tongs. Lower the temperature to 375 F. Spoon on the marinade over the wings and return the pan to the oven and bake for an additional 30-40 minutes, or until thoroughly cooked.

Summer is truly flying by. There is no better way to enjoy the last weeks than with fun finger food and easy to make salads. This chicken is wonderful on its own but it also goes great with our easy pickled cucumber salad. This corn and cucumber salad is also great with this chicken.

Let’s move on to the recipe! There are many different versions of this Hawaiian chicken recipe. Some versions are made with a lot of spice. If you can handle the spice, feel free to use something to give it a kick. This recipe has a little bit of spice. Leave it out if it’s not to your liking. The marinade is so easy to put together and just so tasty! It is an often requested recipe, perfect for a party, and it never disappoints! Be sure to have plenty of napkins on hand! It’s total finger food. Don’t be shy and grab a few. Grab them fast before they completely disappear!

Print Recipe

5 from 6 votes

Baked Pineapple Chicken

This Baked Pineapple Chicken recipe is the perfect summertime appetizer or easy dinner recipe. These wings are a delicious mix of sweet and spicy. Tender, moist and so flavorful…so easy to make either baked or grilled.

Prep Time25 mins

Cook Time1 hr

Course: Dinner

Cuisine: American

Keyword: chicken, pineapple

Ingredients

• 3 pounds chicken wings
• 1 cup unsweetened pineapple juice
• 1/2 cup low-sodium soy sauce
• 1/4 cup rice wine vinegar
• 2 Tbsp honey
• 1/4 cup chicken broth I used my own
• 1- inch piece ginger root peeled and finely grated
• 2 tsp garlic minced
• 1 teaspoon sriracha chili sauce
• scallions white and light green parts thinly sliced
• grilled pineapple wedges for serving (optional)

Instructions

• Place chicken wings in a large zipper-lock freezer bag. Set aside.
• In a medium bowl, whisk together pineapple juice, soy sauce, honey, chicken broth, ginger, garlic, and sriracha. Pour the marinade over the chicken, seal bag, and toss to coat. Cover remaining sauce in bowl with plastic wrap and refrigerate. Place bag of chicken in refrigerator and let marinate for 25 minutes ( and up to 8 hours).
• Preheat oven to 425 degrees. Line a baking sheet with parchment paper or foil, and coat with olive oil. Set aside.
• Remove the chicken from the bag. Place the chicken wings on the prepared baking pan and bake for 15 minutes. Pour the reserved marinade from the bag into a bowl and set aside.
• Remove pan from the oven and turn the wings over using tongs. Lower the temperature to 375 Spoon on the reserved marinade over the wings and return the pan to the oven. Continue baking for another 30-40 minutes, or until thoroughly cooked.
• Serve chicken wings with thinly sliced scallions and grilled pineapple, if desired.

Notes

All images and text  ©Savoring Italy.  Please do not use my images without prior permission. If using my posts in collections and features, please link back to this post for the recipe.

 

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