Found this in my grandmother's recipe box labeled 'company chicken 1962.' My husband requests it every June for his birthday dinner.

This oven baked 4-ingredient chicken Polynesian is my streamlined take on a mid-century “company chicken” recipe I found in my grandmother’s old recipe box, dated 1962. It’s exactly the kind of dish a home cook would have leaned on when guests were coming over: easy, a little exotic for the time (thanks to canned pineapple), and reliably impressive. The chicken bakes in a sweet-tangy glaze until the edges caramelize, the pineapple chunks get lightly charred, and the meat stays tender and juicy. In our house, it’s become a tradition—my husband requests it every June for his birthday dinner, and I’m happy to oblige because it’s so simple and nostalgic.

Serve this chicken straight from the baking dish with a big spoon for scooping up the sauce and pineapple. It pairs beautifully with plain steamed rice or buttered jasmine rice to soak up the sweet-tangy juices, and a simple green vegetable like sautéed green beans, roasted broccoli, or a crisp lettuce salad with a tart vinaigrette to balance the richness. If you want to lean into the retro feel, add a side of buttered peas or a classic fruit salad. A chilled pilsner, a light white wine like Riesling, or iced tea with lemon rounds out the meal nicely.

Servings: 4

2 1/2 to 3 pounds bone-in chicken pieces (thighs and drumsticks, skin-on, about 6–8 pieces)

Preheat your oven to 375°F (190°C). Lightly grease a 9x13-inch glass or Pyrex baking dish with nonstick spray or a thin film of oil. This helps keep the glaze from sticking and makes cleanup easier.

Pat the chicken pieces dry with paper towels. This helps the skin brown and the sauce cling better. If desired, season lightly with the optional salt and pepper. Arrange the chicken in a single layer in the prepared baking dish, skin side up, with a little space between pieces so the heat can circulate.

In a medium bowl, whisk together the French or Catalina dressing and the brown sugar until the sugar is mostly dissolved and the mixture is smooth. Stir in the entire can of pineapple chunks along with all of its juice. You should have a loose, pourable sauce.

Pour the pineapple and dressing mixture evenly over the chicken pieces in the baking dish, making sure some pineapple lands on and around each piece. Use a spoon to tuck a few chunks between the pieces so they caramelize in the sauce.

Place the baking dish on the middle rack of the preheated oven. Bake, uncovered, for 45 minutes. About halfway through, carefully spoon some of the sauce from the bottom of the dish over the chicken to help it glaze and color.

After 45 minutes, check the chicken. Continue baking for another 15–25 minutes, or until the chicken is cooked through and the edges of the pineapple and sauce are caramelized and slightly charred. Total baking time will be about 60–70 minutes, depending on the size of your pieces. The internal temperature of the thickest part of the chicken should reach at least 165°F (74°C).

For more pronounced browning and that slightly charred look, switch the oven to broil for the last 3–5 minutes of cooking. Watch very closely so the sugars in the sauce don’t burn; you want deep caramelization and a few dark edges, not blackened chicken.

Remove the baking dish from the oven and let the chicken rest for about 5–10 minutes. The sauce will thicken slightly as it cools. Use a large serving spoon to scoop chicken pieces along with plenty of the pineapple and glossy sauce. Serve hot, spooning extra sauce from the bottom of the dish over each portion.

To keep the spirit of the 1962 “company chicken,” I’ve kept this to four core ingredients: chicken, pineapple, French-style dressing, and brown sugar. From there, you can adjust to your own kitchen and dietary needs. For a slightly less sweet version, reduce the brown sugar to 1/3 cup or use a tangier French dressing. If you prefer a bit of heat, add crushed red pepper flakes or a dash of hot sauce to the sauce mixture. For a more pronounced Polynesian-style flavor (though not strictly traditional), you can stir in a teaspoon of grated fresh ginger or a splash of soy sauce without disrupting the simplicity. Boneless, skinless chicken thighs also work; reduce the baking time to about 35–45 minutes total and watch closely so they don’t dry out. If using boneless chicken breasts, choose smaller ones or cut large breasts in half, and start checking for doneness around 30 minutes. For a lower-sugar option, use a reduced-sugar dressing and cut the brown sugar in half, understanding that the sauce will be less syrupy and caramelized. Food safety tips: Always handle raw chicken with care, keeping it separate from ready-to-eat foods and washing hands, cutting boards, and utensils thoroughly after contact. Bake until the internal temperature of the thickest piece reaches at least 165°F (74°C), measured with an instant-read thermometer away from the bone. Do not leave the finished dish at room temperature for more than 2 hours (1 hour if your kitchen is very warm); refrigerate leftovers promptly in a shallow container and use within 3–4 days, reheating until hot all the way through before serving.