Ingredients 3 rashers shortcut bacon (optional)
½ chicken cut to serving size
1 tblsp butter
½ small green pepper
125 g can crushed pineapple, drained
3 tsp mustard
3 tsp honey
3 tsp rum or sherry
Sliced potato (optional)
Cut the bacon and fry for a few minutes -I like bacon crispy so I cooked it for about 7 minutes. Drain and set aside.
Almost cooked bacon
Heat oven to 180 - 195° for fan forced.
If using potato slices, microwave till just starting to soften.
Melt the butter in the saucepan and add the green pepper cut into strips, mustard, honey, pineapple and sherry.
Mix all ingredients in saucepan
Mixed sauce ready for pouring
Add back in half the cooked bacon.
Arrange the chicken (if using chicken with skin, put skin side up) in a shallow greased baking dish.
Pour mixture over the chicken, and add potato slices and balance of bacon, if using.
chicken almost ready to bake
Sprinkle paprika over the top
Paprika sprinkled on top of dish
Bake for 45-60 minutes or until tender.
Baked Hawaiian chicken
Serve with vegetables of your choice. The second day I ate this dish, I made some Lebanese flat bread which soaked up the gravy!