PS... I just wanted to mention that today is my Blogiversary! It's been exactly one year since I opened this blog and wrote my first terrified words. Of course all I heard were crickets back then and my only visitor was my #1 fan... my mother. I never thought I would ever have such wonderful people come and share their thoughts and comments with me. I have developed such admiration for the food blogging community in this last year and am thankful to Foodbuzz and everyone that drops by to visit. I do this blog because I love recipes and I want to document them for myself. I have learned so much and even developed a fondness for baking. Of course I have a long way to go and many mountains left to climb in that department, but it's been an incredible journey so far. Thank you from the bottom of my curry loving heart for being here every day with me to show that food and recipes are something that bond us and no matter how far we are from one another it brings us all together. Sending you all a big hug from me! ~ Ramona
Now... now onto the Hawaiian Chicken
1 family pack (about 15 pieces) of chicken (bone in)
Salt and Black Pepper
Red Chili Powder to taste (optional)
1 cup of pineapple juice from a 20oz can of pineapple chunks. Reserve the pineapple chunks for later.
1/4 cup of soy sauce (to taste- this the salt in the sauce)
1/4 cup of teriyaki sauce
1/2 cup of ketchup
1Tbs of grated ginger
1Tbs grated garlic
2-3 Tbs of brown sugar (to taste)
Place your chicken in a oven safe baking dish. Season with salt, pepper and red chili. Place in a 375 degree oven (middle rack) for 15 minutes. Then take out of the oven and pour the Hawaiian Sauce over the chicken. Bake for another 20 minutes.
Take chicken out of the oven again and turn over all the pieces of chicken and baste again. Sprinkle reserved pineapple chunks over the chicken at this time. Bake for another 20 minutes or until the chicken is cooked through. Serve hot. Enjoy.
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