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Ingredients
| chicken thighs: 4 lbs |
| ground ginger: 1 tsp |
| paprika: 1 tsp |
| onion powder: 1 Tbl |
| garlic salt: 2 Tbl |
| apple cider vinegar: 3 Tbl |
| ketchup: 1 cup |
| soy sauce: 1/4 cup |
| crushed pineapple: 1 20oz can (with juice) |
| light brown sugar (packed): 1/4 cup |
Aloha Chicken
Credit: AllRecipes
User rating:
"The recipe lists chicken thighs, but you can use any bone-in chicken pieces you like. You have got to taste this dish to believe it! It's my personal favorite, and I don't even like chicken! I know it doesn't sound too great, but you owe it to yourself to taste this tangy-sweet pineapple-chicken dish. Serve over cooked white rice if desired. (Note: You can vary the amount of chicken to taste. The less you use, the stronger the flavor)."
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Prep Time
20 min -
Cook Time
60 min -
Servings
8 serving(s)
Tags
Directions
- Preheat oven to 400 degrees F (200 degrees C).
- Arrange chicken pieces in a single layer in a well greased 9x13 inch baking dish. In a small bowl mix together the ginger, paprika, onion powder and garlic salt. Add the vinegar and mix well. Divide this mixture. Brush 1/2 over the chicken pieces and bake in the preheated oven for 15 minutes.
- Turn the chicken pieces, baste with the remaining 1/2 of the vinegar mixture and bake for 15 minutes longer. Meanwhile, in a medium bowl combine the ketchup, soy sauce, pineapple and brown sugar. When chicken baking time is up, spoon the pineapple/soy mixture over the chicken. Bake for another 30 minutes. Serve while still hot.