Can you believe it’s already August? Summer is flying by. Soon, we’ll be sending the kids back to school. My cousin’s kids start at the end of August! Olivia, my oldest, is off to university in Southern Ontario and Bridget will be going into grade 8 at the beginning of September. I feel so old! I swear time moves faster the older I get.
With Back to School season, we can expect to be B-U-S-Y! There’s school supplies, scheduling, the start of extracurriculars and meals to think about. I’m feeling overwhelmed just thinking about it. One good thing is that I have some easy weekday supper recipes in my arsenal. Chicken is a go-to meal in our home because of its versatility and the fact that everyone likes it. I can’t say that about all foods in a home full of picky eaters.
One recipe that is quick, easy and delicious is Hawaiian Chicken. I don’t know if it’s really from the state of Hawaii, but it does have pineapple in it. Don’t you notice that a lot of recipes with pineapple are called “Hawaiian”. I digress…
I typically use boneless, skinless chicken breasts, but you could easily substitute another cut of chicken. I always look for the Raised by a Canadian Farmer logo on my chicken when I’m out shopping. This way, I know that the chicken I’m serving my family was raised to the highest quality standards.
The sauce is a blend of crushed pineapple, brown sugar, soya sauce and ketchup. It sounds a little strange, but it works wonderfully together. It’s not as sweet as you’d think it would be either. I love the tropical pineapple flavour!
I added a bit of sliced green onions to give it a little colour contrast. Leave them out if you aren’t a fan!
How to Make Hawaiian Chicken
Start by adding pineapple, ketchup, brown sugar, soya sauce, cornstarch and salt to a small saucepan and stir together. Heat the pan to boiling and then reduce heat to low. Stir frequently for two minutes and remove from heat.
Place the chicken breasts in a casserole dish and pour the sauce mixture over top. Cover. Bake for 45 minutes at 350F.
I also recommend downloading the Chicken Farmers of Canada shopping app. You’ll love the grocery shopping list aspects and all the recipes!
For more delicious and easy chicken recipes, visit the Chicken Farmers of Canada recipe section. I peruse it often for inspiration. Don’t get in a dinner rut.
Helpful Kitchen Tools
This post contains affiliate links.
The Chicken Farmers of Canada is hosting a Back to School Contest. The prize is a $5,000 shopping spree!
Make sure to also try this One-Pan Lemon Thyme Chicken.
What is on your weekday dinner menu?
- 1 – 14oz can crushed pineapple, undrained
- 1/2 cup ketchup
- 3 tbsp brown sugar
- 3 tbsp soya sauce
- 3 tbsp cornstarch
- 1/2 tsp salt
- 4 boneless, skinless chicken breasts
- green onions, for garnish (optional)
- Pre-heat oven to 350F.
- Add pineapple, ketchup, brown sugar, soya sauce, cornstarch and salt to a small saucepan. Stir. Heat to boiling and reduce heat to low for 2 minutes, stirring frequently. Remove from heat.
- Place chicken breasts in a casserole dish and pour sauce over top. Cover. Bake for 45 minutes or until a meat thermometer says the chicken is done.
- Top with sliced green onions. Serve on top of a bed of rice.
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
ThermoPro TP-16 Large LCD Digital Cooking Food Meat Thermometer for Smoker Oven Kitchen BBQ Grill Thermometer Clock Timer with Stainless Steel Temperature Probe
Cuisinart MCP193-18N MultiClad Pro Stainless Steel 3-Quart Saucepan with Cover
Corningware French White 4 Quart Oval Casserole W/Glass Cover
Nutrition Information:Yield: 4 Serving Size: 1 piece
Amount Per Serving: Calories: 640Total Fat: 7.2gSaturated Fat: 1.5gTrans Fat: 0gUnsaturated Fat: 3.1gCholesterol: 198.6mgSodium: 1096.3mgCarbohydrates: 80.1gFiber: 0.4gSugar: 33gProtein: 62.2g
Disclosure: I am participating in the Chicken Farmers of Canada campaign managed by SJ Consulting. I received compensation in exchange for my participation in this campaign. The opinions on this blog are my own.