Hawaiian Hassleback Chicken

the Painted Apron

9 months ago

Today’s recipe is literally easier than picking up take out!

Only 4 ingredients, boneless chicken thighs,

pineapple, prosciutto and BBQ sauce

Sauté prosciutto in a frying pan to render the fat

drain on paper towels

Make 4-5 deep cuts across each chicken thigh

Stuff 1 or 2 slices of prosciutto into the cuts

If you want to skip the prosciutto,

you can leave the thighs whole {I left 2 thighs whole}

Season with a little salt and pepper

and top generously with drained pineapple tidbits,

chopped fresh pineapple

Slather BBQ sauce overall~

I used Sweet Baby Ray’s Hawaiian BBQ sauce

Bake at 375 degrees for about 50 minutes,

basting with pan juices half way through

You can also use boneless skinless chicken breasts

See the recipe below to see about the cooking time

HAWAIIAN HASSLEBACK CHICKEN

Course Main Course

Cuisine American

Keyword BBQ chicken, chicken casserole, chicken thighs, Hawaiian chicken, pineapple,

Prep Time 10

Cook Time 50

Servings 4

Saute prosciutto in a skillet to render fat. Drain on paper towels
Slice thighs, cutting about 2/3 way down, creating 1/2” slices. Tuck a piece of prosciutto in between slices. Spray baking dish with cooking spray and put thighs close together but barely touching in dish.
Spoon pineapple over thighs and smother with BBQ sauce. Can be refrigerated at this time for baking later.
Bake at 375 for 50 minutes, basting with pan juices 1/2 way through baking time. Use a meat or digital read thermometer to check internal temperature if desired, chicken should be 165 degrees F. Do not over cook.

🍍 Super easy and delicious! 🍍