Hawaiian Chicken

“A variation of Chicken Kamaʻāina which is breaded and baked as opposed to broiled.” – April Ferre

“Have napkins ready with this one. It can get a little messy, but it’s finger lickin’ good!” – Calla Ferre

Hawaiian Chicken

Course: Main Courses – Poultry
Cuisine: Hawaiian & Polynesian


  • 1 Chicken Cut Into Pieces
  • 1/2 Cup Bisquick
  • 1 20-Ounce Can Chunk Pineapple Reserve Juice
  • 1/2 to 1/3 Cup Soy Sauce
  • 1/3 Cup Catsup
  • 1/4 Cup Oil
  • 1/4 Cup Lemon Juice
  • 1 Clove Garlic Crushed
  • 1/2 Teaspoon Dry Ginger
  • 1/2 Teaspoon Salt
  • Pepper


  • Shake chicken pieces in bisquick. Shake off excess. Brown.
  • Place in 9×13-inch baking pan and pour sauce made of 1/2 Cup Pineapple Juice and remaining ingredients (excluding Pineapple Chunks) over chicken.
  • Cover and bake at 350 degrees for 1 hour. Uncover for last 10 minutes and baste.
  • Add pineapple chucks before you take chicken out of the oven, but allowing enough time for pineapple to be heated through.

1964 Recipe – Jean Hansen

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