Not sure what qualifies this as "Hawaiian." Perhaps the pineapple? Anyway, I got this recipe from my mother-in-law and I admit that when I read the ingredients list I thought it sounded ... frightening. But this is one of those funny recipes where you just have to have faith and you will be rewarded. This makes a sweet and savory sauce that is great served with white rice.
Unfortunately, some of these ingredients can be difficult to find. Russian dressing is not very popular/available anymore, so I've started replacing it with either French or Catalina. (If you don't like any of those dressings on salad, Kraft makes an 8 oz bottle of Catalina which is all you need for this recipe so there is no waste.) As for the apricot pineapple preserves, I've always had luck finding it at Walmart. If you cannot find it, you can use plain apricot preserves.
6 boneless, skinless chicken breasts, trimmed
1 cup Russian (or French or Catalina) dressing
1 cup apricot pineapple preserves
1 envelope onion soup mix
Preheat oven to 350 degrees. Lightly spray a 9x13 baking dish with cooking spray. In a medium bowl, whisk together dressing, preserves, and onion soup mix. Spread some of the dressing mixture to coat the bottom of the baking dish. Place chicken breasts on top and pour and spread the remaining dressing over the chicken. Bake for 25-30 minutes or until chicken is cooked through.