This oven baked 3-ingredient chicken Polynesian is the kind of retro supper that earned a permanent place in family recipe boxes for good reason: it is simple, dependable, and full of sweet-savory appeal. Popular in mid-century American home cooking, dishes with “Polynesian” in the title often leaned on pantry shortcuts like bottled sauce and canned pineapple to create an island-inspired flavor profile. Here, chicken bakes gently in a glossy pineapple glaze until the edges caramelize and the sauce turns sticky and rich.
Serve this chicken over fluffy white rice, buttered egg noodles, or plain steamed rice to catch every bit of the sauce. On the side, a crisp green salad, steamed green beans, broccoli, or roasted carrots balance the sweetness nicely. If you want to lean into the vintage dinner-party feel, add dinner rolls and a simple fruit salad.
Oven Baked 3-Ingredient Chicken Polynesian
Servings: 6
Ingredients
2 1/2 to 3 pounds bone-in, skin-on chicken thighs
1 cup bottled Polynesian sauce
1 can (20 ounces) crushed pineapple, undrained
Directions
1. Preheat the oven to 350°F. Lightly grease a rectangular baking dish large enough to hold the chicken in a single layer.
2. Arrange the chicken thighs skin-side up in the baking dish. In a bowl, stir together the Polynesian sauce and the undrained crushed pineapple, then spoon the mixture evenly over the chicken.
3. Bake uncovered for 50 to 60 minutes, basting once or twice with the pan sauce, until the chicken is cooked through and the top is deeply glazed with browned edges. If you want extra color, place the dish under the broiler for 1 to 2 minutes at the end, watching carefully.
4. Let the chicken rest for 5 minutes before serving. Spoon the thickened pineapple sauce over the top and serve hot.
Variations & Tips
Use boneless chicken: Boneless, skinless thighs work well if that is what you have on hand. Start checking for doneness around 30 to 35 minutes since they cook faster and can dry out if left too long.
Make it less sweet: If you prefer a more balanced sauce, use pineapple packed in juice rather than heavy syrup, and add a spoonful of soy sauce or a splash of cider vinegar to temper the sweetness.
Add a little texture: A scattering of sliced green onions or a spoonful of toasted sesame seeds just before serving gives the finished dish a fresher look and a bit of contrast, even if the original recipe kept things very simple.
Best baking tip: Keep the chicken in a single layer and avoid crowding the pan. That allows the sauce to reduce properly and helps the top develop those sticky, browned edges that make this old-fashioned recipe so appealing.