Quick Hawaiian Glazed Chicken

Finding a dinner recipe that brings together comfort food and tropical flavors without spending hours in the kitchen isn’t always easy. Between getting home from work and trying to put something on the table that the whole family will actually eat, weeknight cooking can feel like an impossible puzzle to solve.

That’s where this Hawaiian glazed chicken comes in. It combines juicy chicken breasts with a sweet pineapple glaze and savory stuffing, creating a complete meal that tastes like you put in way more effort than you actually did. Plus, with just a handful of pantry staples and some canned pineapple, you can have this on the table in under an hour.

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What Kind of Chicken Should I Use?

For this recipe, boneless skinless chicken breasts are your best bet since they cook evenly and absorb the sweet Hawaiian glaze really well. You’ll want to pound them to about 1/4 inch thick, which helps them cook faster and stay tender instead of drying out. If you can only find thick chicken breasts at the store, just grab a meat mallet or even a rolling pin and give them a good pound between two pieces of plastic wrap. And if chicken breasts aren’t available, you could also use chicken thighs – they’re a bit more forgiving and won’t dry out as easily, though you might need to adjust the cooking time slightly since they’re usually a little thicker.

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Options for Substitutions

This recipe is pretty forgiving when it comes to swaps. Here are some options if you need to make changes:

• Chicken stuffing mix: If you don’t have boxed stuffing mix, you can make your own by using 2 cups of cubed bread (dried out in the oven) mixed with herbs like sage, thyme, and parsley. Add the butter and hot water just like you would with the boxed version.
• Crushed pineapple in syrup: Pineapple chunks work fine – just chop them up a bit. You can also use pineapple in juice instead of syrup, though the glaze will be slightly less sweet.
• Chicken breast: Chicken thighs are a great substitute and tend to stay more moist during cooking. You can also use pre-pounded cutlets to save time.
• Brown sugar: White sugar mixed with a tiny bit of molasses works in a pinch, or you can use honey (reduce the amount to about 1 1/2 tablespoons since it’s sweeter).
• Ground ginger: Fresh grated ginger gives a brighter flavor – use about 1 teaspoon if going this route. In a pinch, you could skip it, though you’ll lose some of that island-inspired taste.

Watch Out for These Mistakes While Cooking

The biggest mistake when making this dish is not pounding the chicken breasts thin enough, which makes them difficult to roll and can lead to uneven cooking – aim for a consistent 1/4 inch thickness across the entire breast using a meat mallet.

Skipping the step to secure your chicken rolls tightly with toothpicks will cause them to unroll during baking, spilling out all that delicious stuffing, so make sure to use at least two toothpicks per roll and place them strategically.

Another common error is forgetting to drain some of the pineapple syrup before mixing it with the stuffing, which can make your filling too wet and mushy – reserve the syrup for the glaze instead.

Finally, don’t forget to remove those toothpicks before serving (it happens more often than you’d think), and let the chicken rest for 5 minutes after baking so the juices redistribute and the rolls hold together better when sliced.

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What to Serve With Hawaiian Glazed Chicken?

This sweet and tangy chicken pairs perfectly with white rice or coconut rice to soak up all that delicious pineapple glaze. I love serving it alongside some steamed broccoli or green beans to balance out the sweetness, or you could go with a simple cucumber salad for something refreshing. If you want to lean into the tropical vibes, try adding some grilled pineapple slices or a side of macaroni salad, which is a classic Hawaiian plate lunch staple. For a complete meal, consider adding some roasted sweet potatoes or a light coleslaw on the side.

Storage Instructions

Store: Keep any leftover Hawaiian glazed chicken in an airtight container in the fridge for up to 3 days. The stuffing might absorb some of the glaze as it sits, but that just makes it even more flavorful. I like to store the chicken and stuffing together so everything stays moist.

Freeze: This dish freezes pretty well for up to 2 months. Let it cool completely, then portion it into freezer-safe containers. The texture of the stuffing changes a tiny bit after freezing, but it’s still really good when you need a quick dinner.

Reheat: Warm it up in the microwave on medium power for a few minutes, or heat it in a covered dish in the oven at 350°F until heated through. Add a splash of water or chicken broth if it seems a bit dry to bring back some moisture.

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 1050-1200
• Protein: 100-115 g
• Fat: 22-28 g
• Carbohydrates: 120-140 g

Ingredients

For the chicken and stuffing:

• 4 chicken breasts
• 2 cups stuffing mix (Pepperidge Farm recommended)
• 2/3 cup hot water
• 3 tbsp butter (Kerrygold recommended for richness)
• 4 oz canned crushed pineapple with syrup
• 1/2 cup green pepper (finely diced)
• 1/4 tsp salt

For the glaze:

• 4 oz canned crushed pineapple with syrup
• 3 tbsp brown sugar
• 2 tbsp vinegar
• 1/2 tsp ground ginger
• 1 tsp soy sauce

Step 1: Prepare the Oven and Stuffing Mixture

• 2/3 cup hot water
• 3 tbsp butter
• 2 cups stuffing mix
• 1/2 cup green pepper, finely diced
• 4 oz canned crushed pineapple with syrup

Preheat your oven to 400°F.

While the oven heats, melt the butter in a large bowl and stir in the hot water to dissolve it completely.

Add the stuffing mix, diced green pepper, and one can of crushed pineapple with its syrup, mixing until the stuffing is evenly moistened and holds together.

Set this mixture aside to cool slightly—this gives it time to absorb the liquid and become easier to work with.

Step 2: Prepare the Hawaiian Glaze

• 4 oz canned crushed pineapple with syrup
• 3 tbsp brown sugar
• 2 tbsp vinegar
• 1/2 tsp ground ginger
• 1 tsp soy sauce
• 1/4 tsp salt

In a small bowl, combine the remaining can of crushed pineapple with its syrup, brown sugar, vinegar, ground ginger, soy sauce, and salt.

Whisk until the sugar is mostly dissolved and the sauce is well combined.

This glaze will add the signature sweet-savory-tangy Hawaiian flavor that brings the dish together.

Step 3: Stuff and Roll the Chicken Breasts

• 4 chicken breasts
• stuffing mixture from Step 1

Place a chicken breast on a cutting board and carefully cut a deep horizontal pocket into the thickest side, being careful not to cut all the way through.

Divide the stuffing mixture from Step 1 evenly among the four chicken breasts, packing it generously into each pocket.

I like to use toothpicks to secure the opening—inserting 2-3 picks per breast keeps the stuffing from falling out during baking.

If you have extra stuffing, set it aside for placing around the chicken in the baking pan.

Step 4: Arrange and Bake with Glaze

• stuffed chicken breasts from Step 3
• extra stuffing from Step 3
• Hawaiian glaze from Step 2

Place the stuffed chicken breasts in a 9×13 inch baking dish, arranging them so they fit comfortably without touching.

Spoon any extra stuffing around the chicken (this will bake alongside and add texture to the final dish).

Pour the Hawaiian glaze from Step 2 evenly over the chicken, making sure each breast is well coated.

I find that this initial coating of glaze creates a delicious caramelized exterior.

Bake uncovered at 400°F for 30 minutes, until the chicken is cooked through (internal temperature reaches 165°F) and the glaze has thickened and begun to caramelize slightly on top.

Quick Hawaiian Glazed Chicken

Delicious Quick Hawaiian Glazed Chicken recipe with step-by-step instructions.

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Prep Time 15 minutes mins

Cook Time 30 minutes mins

Total Time 47 minutes mins

Servings 4 servings

Calories 1125 kcal

Ingredients

  

For the chicken and stuffing

• 4 chicken breasts
• 2 cups stuffing mix (Pepperidge Farm recommended)
• 2/3 cup hot water
• 3 tbsp butter (Kerrygold recommended for richness)
• 4 oz canned crushed pineapple with syrup
• 1/2 cup green pepper (finely diced)
• 1/4 tsp salt

For the glaze

• 4 oz canned crushed pineapple with syrup
• 3 tbsp brown sugar
• 2 tbsp vinegar
• 1/2 tsp ground ginger
• 1 tsp soy sauce

Instructions

 

• Preheat your oven to 400°F. While the oven heats, melt the butter in a large bowl and stir in the hot water to dissolve it completely. Add the stuffing mix, diced green pepper, and one can of crushed pineapple with its syrup, mixing until the stuffing is evenly moistened and holds together. Set this mixture aside to cool slightly—this gives it time to absorb the liquid and become easier to work with.
• In a small bowl, combine the remaining can of crushed pineapple with its syrup, brown sugar, vinegar, ground ginger, soy sauce, and salt. Whisk until the sugar is mostly dissolved and the sauce is well combined. This glaze will add the signature sweet-savory-tangy Hawaiian flavor that brings the dish together.
• Place a chicken breast on a cutting board and carefully cut a deep horizontal pocket into the thickest side, being careful not to cut all the way through. Divide the stuffing mixture from Step 1 evenly among the four chicken breasts, packing it generously into each pocket. I like to use toothpicks to secure the opening—inserting 2-3 picks per breast keeps the stuffing from falling out during baking. If you have extra stuffing, set it aside for placing around the chicken in the baking pan.
• Place the stuffed chicken breasts in a 9x13 inch baking dish, arranging them so they fit comfortably without touching. Spoon any extra stuffing around the chicken (this will bake alongside and add texture to the final dish). Pour the Hawaiian glaze from Step 2 evenly over the chicken, making sure each breast is well coated. I find that this initial coating of glaze creates a delicious caramelized exterior. Bake uncovered at 400°F for 30 minutes, until the chicken is cooked through (internal temperature reaches 165°F) and the glaze has thickened and begun to caramelize slightly on top.