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Hawaiian Pineapple Chicken Bake

It’s Hawaiian Days at the Dairy Keen. We are trying to pretend it is warm by having some fun Hawaiian Specials. We have Shrimp Dinners, Fish Tacos, Chicken Terriki Rice Bowls, and lot of fun Hawaiian Shakes.
In keeping with the Hawaiian theme, I made this easy and fun chicken dish for my family. They loved it and when we served it and it was gone in minutes!
Hawaiian Pineapple Chicken Bake
Serves 6-8
6 boneless, skinless chicken breasts (6 ounces each)
1 Can Pineapple Tidbits in juice (20 oz.)
½ Cup Orange Juice
½ Cup Apricot Jam
¼ Cup Honey
2 Tablespoons Rice Vinegar or Cider Vinegar
2 Tablespoons Soy Sauce
1 teaspoon Curry Powder
1 teaspoon Sriracha Chili Sauce or Tabasco Sauce
2 Tablespoon Cornstarch
3 Tablespoon Water
1/3 Cup Chopped Macadamia Nuts or Sliced almonds

Pre-heat oven to 450 degrees. Pat the chicken dry then season with salt and pepper. Lay the chicken in a 9X13 inch baking dish coated with vegetable spray.
Drain the pineapple chunks, reserving the juice. In a medium sauce pan, whisk the pineapple juice, apricot jam, orange juice, honey, vinegar, soy sauce, curry powder and hot sauce. Bring to a boil, simmer to thicken about 8 minutes. In a small bowl, dissolve the cornstarch in the water and whisk into the boiling juice. Stir until thickened. Pour over the chicken. Bake until the chicken is 160 degrees about 20-25 minutes.
Remove the foil and spoon sauce onto chicken. Put the pineapple on top of the chicken and sprinkle on the macadamia nuts. Cook uncovered another 5 minutes. Serve over cooked white rice.
** To make Gluten Free make sure the soy sauce is Gluten Free.
Aloha! [email protected]