Oven Baked 4-Ingredient Chicken Polynesian – Easy Dinner

This oven baked 4-ingredient chicken Polynesian is my streamlined take on a classic sweet-and-sour island-style chicken, and it comes together with a bottle of barbecue sauce, a can of crushed pineapple, a splash of soy sauce, and a pack of chicken thighs. No breading, no frying, no long ingredient list, just a baking dish and the oven.

The magic happens while it bakes: the pineapple juices mingle with the barbecue sauce and soy, reducing into a glossy, jammy glaze that clings to every piece of chicken. Because the thighs roast uncovered, the sauce thickens right on the meat instead of turning watery, and the edges caramelize into sticky golden-brown bites.

Serve it over steamed rice with the extra pan sauce spooned on top and you have a weeknight dinner that tastes like a luau plate lunch. It is also forgiving enough for a beginner cook, since the oven does nearly all the work.

About the Ingredients

2.5 lb (1.1 kg) boneless, skinless chicken thighs (about 8 thighs)

Thighs stay juicy and absorb the glaze far better than breast meat. In a pinch, use bone-in skin-on thighs and add 12 to 15 minutes of baking time, or swap in chicken drumsticks.

1 1/2 cups (390 g) honey barbecue sauce

Any sweet-style barbecue sauce works; a smoky one will taste less Polynesian. If you only have plain or spicy sauce, stir in 2 tablespoons of honey or pineapple juice to sweeten it.

1 can (20 oz / 567 g) crushed pineapple in 100% juice, undrained

Keep the juice, it is the liquid that makes the sauce. Crushed pineapple beats chunks because it melts into the glaze; if you only have chunks, pulse them a few times in a food processor.

3 tablespoons (45 ml) soy sauce

Use low-sodium soy sauce so the glaze does not turn too salty after reducing. For a gluten-free version, substitute tamari, or use coconut aminos for a slightly sweeter flavor.

1 tablespoon (15 ml) toasted sesame oil

Adds a nutty island aroma and helps the glaze shine. If you do not have it, use any neutral oil and finish with a squeeze of lime instead.

2 cloves garlic, finely grated

Fresh garlic gives the sauce backbone; jarred minced garlic works but use 1 teaspoon only. Garlic powder (1/2 teaspoon) is a fine last-minute swap.

1 teaspoon grated fresh ginger

A little ginger makes it taste tropical rather than plain barbecue. Ground ginger (1/4 teaspoon) is acceptable, or skip it entirely if you dislike ginger.

2 scallions, thinly sliced, for garnish

Adds fresh color and a mild onion bite against the sweet glaze. Thinly sliced red onion or chopped cilantro works just as well.

Tips & Tricks

• Pat the chicken thighs completely dry before adding them to the dish; surface moisture steams the meat and prevents the glaze from caramelizing.
• Bake uncovered the whole time. Covering the dish traps steam, and the sauce will never thicken into that sticky coating.
• Whisk the sauce ingredients together in the baking dish before adding the chicken so the soy and sesame oil are evenly distributed rather than pooling in one corner.
• Let the chicken rest 5 minutes before serving so the juices redistribute and the glaze sets instead of running off the plate.

Step-by-Step Instructions

1. Heat the oven

Preheat the oven to 400 F (200 C) and place a rack in the middle position. A fully heated oven is what gives the glaze its first caramelized set.

2. Whisk the sauce

In a 9×13-inch baking dish, whisk together the barbecue sauce, undrained crushed pineapple, soy sauce, sesame oil, garlic, and ginger until smooth. The mixture will look loose and watery, which is correct.

3. Add the chicken

Pat the chicken thighs dry with paper towels, then nestle them into the sauce in a single layer, turning each piece so it is coated on all sides. Keep them in one layer so every piece browns evenly.

4. Bake uncovered

Bake uncovered at 400 F (200 C) for 30 minutes. The sauce should be bubbling at the edges and the chicken should look glossy and beginning to brown.

5. Baste and finish

Spoon the pan sauce over the chicken and continue baking 5 to 10 minutes more, until the glaze is thick and jammy and the chicken registers 175 F (79 C) on an instant-read thermometer. If the sauce still looks thin, bake 5 minutes longer.

6. Rest the chicken

Remove the dish from the oven and let it rest 5 minutes. The glaze will tighten as it cools, coating the chicken like a lacquer.

7. Garnish and serve

Scatter sliced scallions over the top and serve hot over steamed rice, spooning the extra pan sauce over each portion.

Delicious Variations

Pineapple Teriyaki Version

Swap the barbecue sauce for 1 1/2 cups teriyaki glaze and add 1 tablespoon rice vinegar for a sharper, less smoky finish.

Spicy Polynesian

Stir 1 to 2 teaspoons sriracha or chili garlic sauce into the sauce before baking, and finish with sliced jalapenos.

Chicken and Veggie Bake

Add 2 cups of cubed bell pepper and red onion to the dish, tossing them in the sauce so they roast alongside the chicken.

How to Store Oven Baked 4-Ingredient Chicken Polynesian

Frequently Asked Questions

If you make this oven baked 4-ingredient chicken Polynesian, snap a photo of that glossy glaze and tag me, I love seeing your dinner plates. Save the recipe to your weeknight board and let the oven do the heavy lifting tonight.

Oven Baked 4-Ingredient Chicken Polynesian

Oven Baked 4-Ingredient Chicken Polynesian delivers sticky-sweet, tangy glazed chicken with almost no effort and just 15 minutes of hands-on prep.

★★★★½ 4.8 (214 ratings)

10 minPrep time40 minCook time6Servings342 kcalCalories

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🧂 Ingredients

• 2.5 lb (1.1 kg) boneless, skinless chicken thighs (about 8 thighs)
• 1 1/2 cups (390 g) honey barbecue sauce
• 1 can (20 oz / 567 g) crushed pineapple in 100% juice, undrained
• 3 tablespoons (45 ml) soy sauce
• 1 tablespoon (15 ml) toasted sesame oil
• 2 cloves garlic, finely grated
• 1 teaspoon grated fresh ginger
• 2 scallions, thinly sliced, for garnish

📋 Instructions

1. 1Heat the oven — Preheat the oven to 400 F (200 C) and place a rack in the middle position. A fully heated oven is what gives the glaze its first caramelized set.
2. 2Whisk the sauce — In a 9×13-inch baking dish, whisk together the barbecue sauce, undrained crushed pineapple, soy sauce, sesame oil, garlic, and ginger until smooth. The mixture will look loose and watery, which is correct.
3. 3Add the chicken — Pat the chicken thighs dry with paper towels, then nestle them into the sauce in a single layer, turning each piece so it is coated on all sides. Keep them in one layer so every piece browns evenly.
4. 4Bake uncovered — Bake uncovered at 400 F (200 C) for 30 minutes. The sauce should be bubbling at the edges and the chicken should look glossy and beginning to brown.
5. 5Baste and finish — Spoon the pan sauce over the chicken and continue baking 5 to 10 minutes more, until the glaze is thick and jammy and the chicken registers 175 F (79 C) on an instant-read thermometer. If the sauce still looks thin, bake 5 minutes longer.
6. 6Rest the chicken — Remove the dish from the oven and let it rest 5 minutes. The glaze will tighten as it cools, coating the chicken like a lacquer.
7. 7Garnish and serve — Scatter sliced scallions over the top and serve hot over steamed rice, spooning the extra pan sauce over each portion.

👨‍🍳 Chef's Note: Do not skip the resting time: those 5 minutes are what let the glaze set into that sticky, lacquered finish instead of sliding off the chicken.

Servings: 6

Cuisine: Polynesian-American

Course: Main Course

Nutrition (per serving): 342 kcal · 31g protein · 24g carbs · 13g fat