Pineapple Glazed Chicken

Name: Pineapple Glazed Chicken
Total time: 285 min
Ingredients: 2 (1.4 kg) chickens, each cut into 8 pieces; 240 ml unsweetened pineapple juice; 120 ml soy sauce; 120 ml brown sugar; 80 ml ketchup; 60 ml sherry; 1 (5 cm) piece fresh ginger, crushed; 3 cloves garlic, crushed; 4 green onions, chopped; 1.25 ml dry mustard

Tender chicken pieces marinated in a sweet and tangy pineapple glaze, then baked to perfection. A delightful Hawaiian-inspired dish that pairs perfectly with sticky rice.

285 min

easy

527kcal

calories

24g

carbohydrates

146mg

cholesterol

26g

fat

fiber

48g

protein

saturated fat

1204mg

sodium

19g

sugar

unsaturated fat

Dinner Hawaiian

Ingredients

2 (1.4 kg) chickens, each cut into 8 pieces

240 ml unsweetened pineapple juice

120 ml soy sauce

120 ml brown sugar

80 ml ketchup

60 ml sherry

1 (5 cm) piece fresh ginger, crushed

3 cloves garlic, crushed

4 green onions, chopped

1.25 ml dry mustard

Directions

Step 1

Start by rinsing the chicken pieces and patting them dry with paper towels. In a large resealable plastic bag, combine pineapple juice, soy sauce, brown sugar, ketchup, sherry, ginger, garlic, green onions, and dry mustard. Stir the marinade until the brown sugar has dissolved.

Step 2

Add the chicken pieces to the bag, squeeze out the air, seal the bag, and massage it to evenly coat the chicken with the marinade. Refrigerate for at least 4 hours or overnight.

Step 3

Preheat the oven to 220°C and move an oven rack to 15 cm from the heat source.

Step 4

Remove the chicken from the marinade and arrange the pieces, skin side up, on a broiler pan.

Step 5

Bake the chicken in the preheated oven, turning and basting with the remaining marinade every 10 minutes, for 30 to 45 minutes or until the chicken is browned on both sides and the juices run clear. The internal temperature should reach at least 70°C.

Step 6

Once done, let the chicken rest for a few minutes before serving over sticky rice.