Roasted Hawaiian Chicken

5 from 8 votes

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Delicious Hawaiian chicken is both fruity and tangy, with a peppery heat that is almost intoxicating. Anyone who loves to mix sweet and savory will love this recipe! Enjoy tropical Hawaiian flavors in this fantastic roasted poultry dish. 

A plate of tropical roasted chicken and mangoes


Let’s steer away from your ordinary, average weeknight dinner for something really spectacular! In this recipe, we’re combining some unlikely flavors for a surprisingly delicious, extraordinary dish.


Hawaiian chicken is sweet and sticky — not to mention spicy! This is all thanks to a well-cooked bird, a great balance of pineapple, mango, and lime with savory seasonings, and a pineapple-chili glaze that’ll blow you away.

close up of half Tropical Roasted Chicken with fruit on white plate


I use a spatchcocking method to prepare the chicken for this dish. It’s easier than it looks (see images and video below), and it helps the meat to cook evenly. 

A refreshing rice side goes tremendously well with this recipe — I recommend this Cilantro Lime Rice. Some Pan Roasted Brussels Sprouts and Leeks would also help to balance out your meal with rich, earthy flavors.

prep shots seared whole chicken in pan and half chicken in pan with fruit

INGREDIENT NOTES AND SUBSTITUTIONS 

  • Chicken – This recipe calls for a full 4-pound bird. You can either cut it in half or use a spatchcock method. 
  • Pineapple, Mango, and Lime Each fruit’s unique texture, and even more unique flavor, creates a full tropical profile that is sweet, acidic, and refreshing. 
  • Spice Blend In addition to salt, we’ll season the meat with:
    • Coriander This ground herb is a perfect match for lime and has a mild, sweet flavor. 
    • Cumin – While similar to coriander in taste, it has a warmer, nuttier flavor as well. 
    • Cinnamon Sweet, strong, with a slight earthy bitterness. Allspice could make a good substitute.
    • White & Cayenne Pepper White pepper is milder than black pepper, while cayenne really packs a punch in terms of heat. 
  • Glaze To coat and flavor the meat: 
    • Pineapple Juice Sticky and sweet, this forms the base of our glaze.
    • Apple Cider Vinegar Strong and acidic. Wine vinegar (red or white) could be used instead.
    • Brown Sugar A deep, rich sweetness.
    • Paprika Pleasantly smoky and mildly spicy.
    • Garlic Garlic compliments our other flavors and heightens the aroma of the dish overall.
    • Serrano Chiles These spicy chili peppers are three times as hot as a jalapeño.
step by step photos of BBQ Spatchcock Chicken
step by step photos of BBQ Spatchcock Chicken

HOW TO MAKE HAWAIIAN CHICKEN

  1. Preheat and Prep.  Preheat the oven to 425°F. Meanwhile, slice the fruit. In a mixing bowl, combine all of the spice blend ingredients.
  2. Prepare and Season.  Cut or spatchcock your chicken. Generously season with the spice mixture, rubbing it into the flesh of the meat and coating thoroughly.
  3. Brown and Crisp.  In a large skillet, heat vegetable oil over medium-high heat until it begins to shimmer. Lay the chicken in the pan, breast-side down, and cook for approximately 5 minutes — until the skin becomes brown and starts to crisp.
  4. Bake.  Layer the pineapple on the bottom of your roasting pan. Place the bird on top, arranging the mango and lime slices all around. Slide the pan into the oven and bake for 40-45 minutes. When the thigh reaches 165°F, it’s done. 
  5. Glaze.  While the meat is roasting, combine all of the glaze ingredients in a saucepan. Bring to a rolling boil on medium-high, reducing the glaze until it thickens. Brush the glaze over the bird in its final 5 minutes of cooking.
  6. Let Cool and Serve.  Allow the chicken to rest for 10 minutes before slicing, and remove the limes before serving.
Tropical Roasted Chicken in white casserole pan

What flavors and ingredients are in Hawaiian chicken? 

This dish is full of sweet, sticky, tropical flavors — and a real kick of heat! The stars of this meal are the pineapples, mangoes, and limes. The spiciness of the chiles and pepper really takes it to the next level and goes great with the fruity glaze.

What is the best way to reheat leftover chicken? 

Reheat this dish by putting it back in the oven at 325°F until the center is warm. Cover loosely with foil and add a few tablespoons of stock or water to the pan to keep the bird moist.


Alternatively, you can microwave your leftovers in 30 second increments until reheated all the way through.

plate of Tropical Roasted Chicken on grey napkin

Can leftover Hawaiian chicken be frozen? 

Yes. Once cooked, this dish can last for up to 3 months in the freezer and 3 days in the refrigerator. Allow the frozen meat to thaw in the fridge before reheating.

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A plate of tropical roasted chicken and mangoes

Roasted Hawaiian Chicken + Video

5 from 8 votes
My Hawaiian chicken recipe creates layers of bold flavors and an addicting sticky texture. Enjoy with rice, veggies, or on its own!
Servings: 4
Prep: 15 minutes
Cook: 1 hour
Total: 1 hour 15 minutes

Ingredients 

  • 4 lb chicken (See Note 1)
  • 1 tablespoon vegetable oil
  • 1 fresh pineapple halved, sliced into 1 inch pieces
  • 2 mangos sliced
  • 2 limes quartered

Spice Blend

Glaze

Instructions 

  • Preheat oven to 425°F. Cut up the pineapple, mango and limes and set aside. Mix together the kosher salt, coriander, cumin, cinnamon, white pepper and cayenne in a small bowl.
  • Either use or cut the whole chicken in half or spatchcock (See Note and watch video).
    BBQ Spatchcock Chicken
  • Rub chicken with spice mixture all over, pressing to adhere.
  • Heat the oil in a large ovenproof skillet over medium-high. Cook chicken, breast side down, until browned and beginning to crisp, about 5 minutes.
  • Transfer chicken to a roasting pan with pineapple arranged on bottom in pan. Place chicken, skin side up, on top, then add mango and lime pieces all around. Transfer to oven and roast uncovered until an instant-read thermometer inserted into the thickest part of thigh registers 165°F, about 40–45 minutes.
  • While chicken roasts, make glaze. In a small saucepan over medium heat bring pineapple juice, vinegar, garlic, brown sugar, paprika and serrano chiles to a boil and cook until thickened, 12 minutes.
  • In last 5 minutes of roasting chicken, brush with the glaze and roast until glaze is bubbling.
  • Transfer chicken to a cutting board and allow to rest 10 minutes. Serve chicken, roasted pineapple and mango (discard limes) with any juices from skillet on top.

Video

Notes

  1. The whole chicken can be halved or spatchcocked. By flattening out the chicken, you’re exposing the legs to a higher heat, helping them cook faster than the breasts which results in a juicy meat. It also ensures crisper skin and is much faster to cook than traditional whole roasting. If spatchcocking: be sure to have the chicken on a clean cutting surface breast side down.
    1. Starting at either the tail end or the neck area, use sharp kitchen scissors or poultry shears, and cut along each side of the backbone (cutting through the rib bones) as you go towards the other end and remove the backbone.Discard the backbone or freeze for soup stock.
    2. Flip the chicken over and press down hard OR, after removing the back bone, spread the chicken out and turn over. Flatten the breastbone using the heel of your hand so that the meat is butterflied and all one thickness. BBQ Spatchcock Chicken
      Spatchcock Tip: If it doesn’t lay flat do this – In the center area near the neck there will be a triangle of cartilage right where the breastbone starts (see my finger pointing to it in the photo below). Using a sharp knife, cut down a quarter inch and spread the cut area open to reveal the breast bone.

Nutrition

Calories: 1136kcal | Carbohydrates: 32g | Protein: 86g | Fat: 72g | Saturated Fat: 22g | Cholesterol: 340mg | Sodium: 907mg | Potassium: 1182mg | Fiber: 3g | Sugar: 24g | Vitamin A: 2505IU | Vitamin C: 55.8mg | Calcium: 98mg | Iron: 5.3mg

The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.

Course: Dinners
Cuisine: American
Have You Made This Recipe? Let Me Know on InstagramTag @keviniscooking or tag me #keviniscooking!
close up of roasted hawaiian chicken with glaze

Kevin

Whether in the kitchen or on the grill, you’ll find me cooking American favorites with a love for BBQ, Mexican and Tex Mex. I’m passionate about making tasty food because life’s too short to be bland!

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23 Comments

  1. 5 stars
    This recipe was a great find. Spices are perfect and flavour is amazing. Pineapple and mango chunks taste so good with the chicken. I added some garlic to the pan, some smoked paprika to the glaze and subbed in lemon for lime (didn’t have limes). Also skipped the Serrano pepper because I didn’t have any on hand. Still tasted amazing!

  2. 5 stars
    You make the most mouthwatering dishes Kevin! This chicken looks totally delish! Will be adding to our dinner menu soon.

  3. 5 stars
    GREAT spices on the chicken. I goofed and forgot to purchase pineapple and mango….However I decided to use canned pineapple rings and rehydrated some mango slices. I cook the two in the glaze and topped the chicken with it. VERY YUMMY. Thanks for the great recipe!

  4. 5 stars
    Talk about a punch of flavour! With it still being cold around here, I can use a little of the tropics! And in a delicious chicken recipe? Oh yeah! I bet leftovers are amazing on tacos!

  5. 5 stars
    When you talk about BIG flavor, you deliver! Love this sticky, sweet and spicy chicken! Great spatchcocking tips too!