Once in a while I try my hand at creating a new, exciting dish to spice up my home-cooking schedule. There is only so many times one can roast a chicken the same way before it gets dull!
Last week I struck some luck and created a recipe that was a sure winner in my book. I had been craving fruit all day and wanted to incorporate it into my dinner plans. Now, while I would be perfectly fine with a bowl of fruit for dinner, I’m pretty sure any nutritionist and my dear nurse of a mother would scowl at me for doing so. I love the mixture of tangy and spicy flavors, so I decided to pull out some seasonings to create my 5-step masterpiece:
Sarah’s Aloha BBQ Chicken
Ingredients (makes for two servings):
- 2 Chicken Breasts
- 1 Can of Pineapple Rings
- Juice from Can of Pineapple Rings
- BBQ Sauce (I used Kraft Hickory Smoke BBQ)
- BBQ Rub (I used Weber “Smokey Mesquite” Rub)
- Aluminum Foil
- Oven-safe Dish
1) After thawing and cutting off excess fat from your chicken breasts, apply your choice of BBQ rub liberally to your chicken, rubbing the spices in with your fingers. Place both pieces into an oven-safe dish (I used corning ware) and set aside. At this time, pre-heat your oven to 425 degrees.
2) Open the can of sliced pineapple rings and empty the juice contents into a mixing bowl. Set aside the can and pineapple rings for later. Then, gradually mix in your BBQ sauce of choice until your mixture has a somewhat-thick consistency. You don’t want your mixture to be too soup-like (as a reference, I used half the bottle of BBQ sauce in order to achieve my desired consistency).
3) Cover the chicken breasts with the mixture you have just made, saving 1/4 cup of the mixture for later use. Cover the remaining sauce and place in your fridge. Then, slice the pineapple rings in half and place them over the chicken and the mixture.
4) Cover your oven-safe dish with aluminum foil, and bake in the pre-heated oven for one hour. Then, remove the aluminum foil, pour the remaining mixture over the pineapple rings, and cook uncovered for 15 more minutes. This will allow for the pineapples to caramelize and retain the savory flavors of the sauce.
5) Allow 10 minutes cooling time to give the chicken a chance to reabsorb its juices. Then, serve with corn-on-the-cob, baked beans, or your BBQ side dishes of choice. Bon Appetit!
Mahalo for checking out this recipe, let me know if you try it, and how you liked it! As always, I’d love to see pictures ALSO, if you liked this enough to want to try it later, PLEASE pin it! 😉
PS: I tried this same recipe out on my family. They all LOVED it! I used 8 chicken breasts (quadrupling the rest of the ingredients), and all but one-half of a chicken breast were gobbled up by the end of the party I know YOUR family will love it to! It’s the perfect main dish for a luau/Hawaiian theme party.
By Sarah Beacom
|Sarah is a Social Media Strategist and Interactive Producer at SocialCentiv.|
Sarah writes about events, experiences, and happenings around Dallas, Texas and Denton.
Sarah is a blogger, foodie, and brand advocate, dedicating her free time to DIY craft tutorials, creating new recipes, and reviewing products.