Hawaiian Chicken

Do you ever get tired of making the same chicken over and over and over again?

I do! There are a few regulars that definitely have to show up now and then but I like newness.

I like to be different.

So, I called this Hawaiian Chicken because I breaded the chicken with bread crumbs I made with Hawaiian rolls. It was a crazy last minute idea. But it worked.


And, I happened to have some pineapple juice on hand, which isn’t very often, so I made a sauce for it. The sauce isn’t very sweet, just enough. It’s actually the marinade that I boiled down while the chicken was cooking, and added some butter and thickened it with flour.


I served it over couscous, which worked perfectly, but you could always use rice or mashed potatoes.

Hawaiian Chicken

Hawaiian Chicken

Yield: 4 servings


  • 1/2 cup soy sauce
  • 1 tbsp Worcestershire sauce
  • 3/4 cup pineapple juice
  • 2 tsp sesame oil
  • 1 tsp ground ginger
  • 1 lb boneless, skinless chicken breasts
  • 1 package Hawaiian rolls, ripped into little pieces
  • Olive oil
  • Seasoned salt
  • 2 tbsp butter
  • 1 tsp flour
  • 1/2 cup water
  • 1 10 oz box couscous


  1. Whisk together the soy sauce, Worcestershire sauce, pineapple juice, sesame oil and ginger.
  2. Add chicken to a gallon sized zip lock bag, pour in the marinade and seal. Refrigerate for at least an hour.
  3. Preheat oven to 425.
  4. Arrange bread pieces on a baking sheet, drizzle with olive oil and sprinkle with seasoned salt.
  5. Bake for 3-5 minutes, until browned and crispy. Remove and pulse in a food processor until it resembles bread crumbs.
  6. Decrease oven temp to 350.
  7. Remove chicken (reserving marinade) and dredge in bread crumbs until coated.
  8. Place on a baking sheet sprayed with nonstick spray and bake for 30-40 minutes, until done throughout.
  9. While chicken is baking, whisk the flour and water together.
  10. Pour the remaining marinade in a small sauce pan with the butter, and bring to a boil for about 2 minutes.
  11. Reduce to medium for about 3 minutes.
  12. Add water/flour mixture, stirring constantly, reduce heat to low and simmer until thickened, about 1-2 more minutes.
  13. Serve chicken over couscous and drizzle with sauce.
Nutrition Information:
Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 440Total Fat: 16gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 9gCholesterol: 116mgSodium: 2042mgCarbohydrates: 30gFiber: 2gSugar: 6gProtein: 42g

The provided nutrition calculated may not always be accurate.

Did you make this recipe?

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  • Shea

    Shea Goldstein is a writer and the voice behind Dixie Chik Cooks. She's also a recipe developer and brand ambassador. She has been published in several media platforms such as Redbook, Parade, Food Blogger Magazine and more. She has been developing recipes and writing since 2009. Shea is a Southern Belle Who's Thinking About What's For Dinner While Eating Lunch

This Post Has 6 Comments

  1. Theresa @DearCreatives

    Oh this looks yummy! Pinning. Thanks for sharing your recipe at the party. Hope to see you again soon.Theresa

  2. Erlene

    We love Hawaiian rolls and this sounds like a great dish. Although I don’t think my kids would like it if I took away their Hawaiian rolls…lol.

  3. Marti

    This sounds amazing! Aren’t Hawaiian rolls so good! Thanks so much for sharing it with us! Pinned to the party board. 🙂

  4. Dee

    We tend to have the same chicken a lot, so this looks different and tasty too! 🙂

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