This oven baked 4-ingredients Hawaiian chicken rolls recipe is one of those potluck dishes that disappears before you can even set the pan down. My aunt brought a version of this to a family gathering years ago, and the pan was practically licked clean. Tender chicken breast is rolled around savory ham and melty Swiss cheese, then baked in a sweet pineapple glaze until golden and juicy. It’s the perfect mix of sweet and salty, and you won’t believe it only takes four simple ingredients and a few minutes of hands-on time.
These Hawaiian chicken rolls go well with simple, comforting sides that soak up that extra pineapple glaze. I like to serve them over steamed white or brown rice, or with buttered egg noodles. A green veggie like roasted broccoli, sautéed green beans, or a simple salad with a light vinaigrette helps balance the richness. For a potluck or family get-together, add a pan of roasted potatoes or Hawaiian rolls on the side so everyone can mop up every last bit of sauce.
Oven Baked 4-Ingredient Hawaiian Chicken RollsServings: 6
Ingredients
6 thinly sliced boneless, skinless chicken breasts (about 2 pounds total)
6 slices deli ham (about 6 ounces)
6 slices Swiss cheese (about 6 ounces)
1 can (20 ounces) crushed pineapple in juice, undrained
Directions
Preheat your oven to 375°F (190°C). Line a rimmed baking sheet or a 9x13-inch baking pan with aluminum foil for easy cleanup, and lightly coat the foil with nonstick cooking spray or a thin layer of oil.
If your chicken breasts are not already thin, place each piece between two sheets of plastic wrap or parchment paper and gently pound with a meat mallet or rolling pin until about 1/4-inch thick. This helps them roll easily and cook evenly.
Lay the pounded chicken breasts smooth-side down on a cutting board. Pat them dry with paper towels so they brown better in the oven.
Place one slice of ham on top of each piece of chicken, trimming or folding the ham so it mostly fits within the edges. Then place one slice of Swiss cheese on top of the ham, again folding if needed so it stays inside when rolled.
Starting from the short end of each chicken breast, roll it up snugly around the ham and Swiss cheese, tucking in any loose edges as you go to keep the filling inside. Place each roll seam-side down on the prepared foil-lined baking sheet or in the baking pan, leaving a little space between rolls.
Spoon the undrained crushed pineapple evenly over the tops of the chicken rolls, letting some of the juice run around them on the foil. Use the back of the spoon to gently press the pineapple so it clings to the chicken. This will form that golden, sticky-sweet glaze as it bakes.
Place the pan in the preheated oven and bake for 25 to 35 minutes, or until the chicken is cooked through and no longer pink in the center. The internal temperature should reach 165°F (74°C), and the pineapple on top should look bubbly and lightly golden. Thinner chicken may be done closer to 25 minutes, thicker pieces may need the full time.
If you’d like a deeper golden color on top, switch the oven to broil for the last 2 to 3 minutes of cooking, watching closely so the pineapple glaze doesn’t burn. The cheese inside will be melted and the chicken should look lightly browned around the edges.
Remove the pan from the oven and let the chicken rolls rest for about 5 minutes so the juices settle and the cheese has a chance to firm up slightly inside. Carefully transfer the rolls to a serving plate, then spoon any extra pineapple glaze and juices from the foil over the top. Serve warm, sliced or whole.
Variations & Tips
For picky eaters, you can use a mild sliced cheese like mozzarella or provolone instead of Swiss, which has a stronger flavor. If your kids aren’t fans of pineapple chunks, pulse the crushed pineapple a few times in a blender or food processor to make a smoother glaze, or use just the juice from the can for a lighter coating. For extra color, sprinkle a little dried parsley or paprika on top before baking (this doesn’t count as an ingredient in our house since it’s just a garnish). If your chicken breasts are very large, you can cut them in half lengthwise to make more, smaller rolls—perfect for parties or smaller appetites. To prep ahead, assemble the rolls and pour the pineapple over them, then cover and refrigerate up to 12 hours before baking; just add a few extra minutes to the cook time if they go into the oven cold. Leftovers reheat nicely in the oven, covered with foil at 325°F (165°C) until warmed through, or sliced and tucked into a warm sandwich roll with a little of the pineapple glaze spooned over the top for an easy next-day meal.
