Sometimes I’m so busy dreaming up new dishes to wow you all, that I forget about the oldie but goody recipes like this one. This sweet and delicious chicken is a recipe I grew up eating. My mother has been making it for years, and it’s just one of those dishes that’s a keeper. The pineapple and maraschino topping provide a lovely garnish, making this the perfect chicken dish to serve over the holidays or at your next party.
If you’ve got leftover pineapple, try this delicious tropical smoothie for dessert!
Sweet Hawaiian Chicken
8 chicken quarters, skin on
1 can pineapple rings
1 cup ketchup
1 cup brown sugar
Maraschino cherries
Method:
Preheat oven to 400 degrees. Drain the juice from the can of pineapple rings into a bowl. Whisk in the ketchup and brown sugar. Place the chicken skin-side up in a baking dish and top with a slice of pineapple and a maraschino cherry. Pour the sauce over the chicken and bake, covered, for 30 minutes. Uncover, baste with the sauce, and bake for an additional 30 minutes, basting every 10 minutes.
1 year ago: rice pilaf
2 years ago: pretty perfection, headbands in a pinch!
Dude, this recipe has maraschino cherries?!? I’m obsessed. This is definitely old-school and I love it.
You are absolutely right. Sometimes oldies are goodies and simple is best. These look cute and tasty.
I love how straight forward this is. I looks so elegant too.
I love how simple and elegant this is!
Beautiful dish!! Love putting sweet to chicken. It just goes so well.
So sweet and so pretty! I agree with Melinda…old school..love it!
looks amazing, how overwhelming is the taste of ketchp in this recipe, because I’m one of the rare birds who doesn’t like it at all.
I’m not the biggest ketchup person. It tastes more like pineapple. The ketchup isn’t prominent at all.
Chanie,
Thanks for giving me the link to include in my upcoming Band Fruit Fundraiser Recipe Round Up! It will be published on 12/4/2013!
Thanks Kirsten!
What if I want to do chicken bottoms… how should I adjust cooking time?
One hour should be sufficient for chicken bottoms, as per the recipe. Enjoy!
I’m making it for our communal purim meal That I’m making it for. I made it for bas mitzvah and it was a huge hit
Yay, so happy to hear!