My mother-in-law clipped this recipe from a magazine in 1978 and it's still the first thing to disappear at Easter dinner.

This oven baked 3-ingredient Hawaiian chicken thigh recipe is one of those old magazine gems that just never goes out of style. My mother-in-law clipped it from a magazine back in 1978, tucked it into her recipe box, and it’s still the first thing to disappear at Easter dinner. It’s sweet, tangy, and comforting, with caramelized golden brown chicken thighs baked in a simple pineapple and brown sugar glaze. Everything comes together in one pan, and it feels special enough for a holiday but easy enough for any busy weeknight.

These chicken thighs are wonderful served over fluffy white rice or buttered egg noodles so they can soak up all that sticky pineapple-brown sugar sauce. At Easter, we usually pair them with scalloped potatoes, green beans or a simple steamed vegetable, and a bright green salad to balance the sweetness. They’re also great with roasted carrots or a fruit salad on the side. If you’re serving a crowd, set the baking sheet right on a trivet and let everyone help themselves family-style.

Servings: 6

3 pounds bone-in, skin-on chicken thighs (about 6–8 thighs)

Preheat your oven to 375°F (190°C). Line a rimmed baking sheet with aluminum foil, then lightly grease the foil with cooking spray or a thin layer of oil. This helps the chicken caramelize and makes cleanup much easier.

Pat the chicken thighs dry with paper towels. If you’d like, season both sides lightly with the salt and pepper. Arrange the thighs skin-side up on the prepared baking sheet, leaving a little space between each piece so the heat can circulate.

In a medium bowl, stir together the undrained pineapple tidbits and the brown sugar until the sugar is mostly dissolved and the mixture looks syrupy. This is your simple Hawaiian-style glaze.

Spoon the pineapple-brown sugar mixture evenly over and around the chicken thighs, making sure each piece gets some pineapple on top and plenty of liquid underneath. The sauce will thicken and caramelize as it bakes.

Place the baking sheet on the middle rack of the oven and bake for 35–40 minutes. About halfway through, carefully baste the chicken by spooning some of the pan juices over the tops of the thighs.

After 35–40 minutes, check for doneness: the chicken should be cooked through to 165°F (74°C) in the thickest part and the skin should be golden. If the tops aren’t caramelized enough for your liking, increase the oven temperature to 400°F (200°C) and bake for an additional 5–10 minutes, watching closely so the sugar doesn’t burn.

Once the chicken is done, remove the pan from the oven and let the thighs rest for about 5 minutes. During this time the sauce will thicken slightly. Spoon some of the glossy pineapple-brown sugar sauce over each piece before serving.

Serve the chicken hot, straight from the foil-lined pan or transferred to a serving platter, making sure to include plenty of caramelized pineapple and pan juices with each portion.

For picky eaters who don’t love visible fruit, you can briefly pulse the pineapple and brown sugar together in a blender or food processor to create a smoother sauce before baking. If you prefer boneless, skinless chicken thighs, reduce the baking time to about 25–30 minutes and keep an eye on them so the sugar doesn’t over-brown; you may want to loosely tent with foil for the last 10 minutes. To tone down the sweetness, use only 3/4 cup brown sugar and add a squeeze of lemon juice or a splash of apple cider vinegar to the pineapple mixture. For a little savory depth, you can stir 1–2 tablespoons of soy sauce into the pineapple-brown sugar mix—this was a popular variation in the late ’70s and keeps the spirit of the original recipe. If your family likes a bit of heat, sprinkle red pepper flakes or a pinch of cayenne over the chicken before baking. Leftovers reheat nicely in a covered dish at 325°F (165°C) until warmed through, and the chicken is delicious shredded over rice with the extra sauce for an easy next-day lunch.