This oven baked 4-ingredient Chicken Hawaii is exactly the kind of retro dinner that still earns a spot in a busy modern meal plan. It has that sweet-and-savory combination so many mid-century casserole-style recipes were known for, with tender chicken, pineapple, and a glossy sauce that practically makes itself in the oven. It is easy enough for a weeknight, but it also has that nostalgic potluck-and-company feel that makes it special.
Serve this chicken over fluffy white rice, buttered egg noodles, or mashed potatoes to catch every bit of the tropical sauce. For sides, simple green beans, a crisp garden salad, or roasted broccoli balance the sweetness nicely, and if you are leaning into the vintage supper-club vibe, a chilled fruit salad or dinner rolls fit right in.
Oven Baked 4-Ingredient Chicken Hawaii
Servings: 6
Ingredients
2 pounds boneless, skinless chicken thighs
1 can (20 ounces) pineapple rings, with juice
1 cup packed brown sugar
1/2 cup ketchup
Directions
1. Preheat the oven to 350°F and lightly grease a 9x13-inch rectangular glass baking dish.
2. Arrange the chicken thighs in a single layer in the prepared baking dish.
3. In a medium bowl, stir together the brown sugar, ketchup, and all of the juice from the can of pineapple until smooth.
4. Pour the sauce evenly over the chicken, then arrange the pineapple rings on top.
5. Bake uncovered for 50 to 60 minutes, or until the chicken is cooked through and the sauce is bubbling and slightly caramelized around the edges.
6. Let the dish rest for 5 minutes before serving, then spoon the sauce over the chicken and pineapple.
Variations & Tips
Use chicken breasts: If you prefer white meat, use boneless skinless chicken breasts and start checking for doneness around 35 to 45 minutes so they do not dry out.
Make it ahead: You can assemble the dish a few hours in advance, cover it, and refrigerate it until dinner time. This is one of those recipes that works especially well on a busy workday when you want supper mostly handled.
Add a savory note: A light sprinkle of garlic powder or a dash of soy sauce is not part of the original four-ingredient version, but both can help balance the sweetness if that is your preference.
Best pan choice: A glass baking dish helps you see when the sauce is bubbling and the edges are turning golden brown. If using a metal pan, begin checking a little earlier since it can cook faster.
Storage tip: Leftovers keep well in the refrigerator for up to 3 days. Reheat gently and serve over fresh rice so none of that sauce goes to waste.