Hawaiian Chicken

This prize-winning recipe uses BBQ sauce, coconut, and pineapple to create a tropical sweet-and-sour dish that’s out of this world.
Serves: 6
Prep Time: 10 min
Cook Time: 75 min


6 chicken legs
6 chicken breasts
1 tbsp butter, melted
1 can chicken broth, undiluted
1/4 cup barbecue sauce
1 cup pineapple chunks, drained if canned
3 tbsp green peppers, chopped
1/4 cup coconut, shredded
salt, to taste
pepper, to taste

Food Safety

Before you start, wash all surfaces and your hands with soap and warm water, and remember to wash your hands, utensils and cutting boards after they touch raw meat or eggs. Avoid cross-contamination by using a different cutting board for your meat and other ingredients. Make sure you’re cooking to safe temperatures and chilling any leftovers within two hours. For more food safety tips, visit our Food Safety at Home Section.


  1. Preheat oven to 350°F (175°C).

  2. Place chicken pieces in oven-proof casserole dish. Brush chicken with melted butter and sprinkle with salt and pepper.

  3. Add the can of chicken broth and bake for approximately 45 to 60 minutes.

  4. Brush chicken pieces with barbecue sauce and add pineapple chunks, green pepper and shredded coconut.

  5. Return to oven for approximately 30 minutes and baste periodically. Chicken is ready when it reaches an internal temperature of 165°F (74°C).

  6. Serve with rice.

Nutrition Info

Per 390 g serving Amount
Protein53 g
Fat19 g
Saturated Fat7 g
Carbohydrate9 g
Fibre2 g
Sugar8 g
Cholesterol220 mg
Sodium350 mg
Per 390 g serving % Daily Value
Vitamin A10
Vitamin C60
Vitamin B656
Vitamin B1251