Baked Sweet Hawaiian Chicken

I’m updating my “Tuesday night dinner that feels like we’re in Hawaii” with double the sauce! You guys asked, so I added more of that sweet, tangy, deliciousness to this Baked Sweet Hawaiian chicken! It’s easy, even after a busy day!

Baked Hawaiian Chicken Ingredients

• Pineapple: You can use diced fresh pineapple instead of pineapple tidbits if you’d like.
• Bell Pepper: Any color works, but green peppers have a slightly more bitter flavor, while red, yellow, and orange are sweeter.
• Soy Sauce: For lower salt content, use low-sodium soy sauce.

Baked Sweet Hawaiian Chicken Recipe

My baked Hawaiian chicken recipe is just so good, and every time I make it, I wonder why I don’t make it more. I whip up some instant pot rice and some Hawaiian sweet rolls for a full meal!

1. Prep: Preheat oven to 325°F and spray a 9×13 baking dish with nonstick spray. Cut chicken into bite sized pieces, then season with salt and pepper.
2. Cornstarch Chicken: Add cornstarch to a large ziplock bag and eggs to a bowl. Add the chicken to the bag, seal, and shake until evenly coated.
3. Coat Chicken: Dip each piece of chicken in the egg mixture until coated, then place on a parchment lined baking sheet to prevent sticking.
4. Cook in Batches: Heat oil in a large skillet over medium high heat. Cook the chicken in 2 to 3 batches until browned, then transfer to the baking dish. No need to cook through; it will finish in the oven.
5. Make Sauce: Combine the pineapple juice, brown sugar, soy sauce, garlic, and cornstarch in a medium bowl, then pour over the chicken.
6. Bake: Top with bell pepper and pineapple. Bake uncovered for 1 hour, stirring every 15 to 20 minutes to coat in the sauce. Let the baked sweet Hawaiian chicken stand 5 to 10 minutes before serving.

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Baked Sweet Hawaiian Chicken

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Delicious chicken that gets breaded and baked in a sweet and tangy pineapple sauce.  It bakes to perfection and is so much better than takeout! 

Course Dinner, entree, main, Main Course, main dish

Cuisine American, hawaiian

Keyword baked hawaiian chicken, baked hawaiian chicken recipe, Baked Sweet Hawaiian Chicken, baked sweet hawaiian chicken recipe, breaded hawaiian chicken, chicken recipes, easy hawaiian chicken, hawaiian chicken recipe, pineapple chicken, pineapple sweet and sour chicken, sweet hawaiian chicken, sweet hawaiian chicken recipe

Prep Time 20 minutes minutes

Cook Time 1 hour hour

Total Time 1 hour hour 20 minutes minutes

Servings 8 Servings

Calories 446kcal

Author Alyssa Rivers

Equipment

• 1 large nonstick skillet 12 or 14-inch
• 1 9 x 13-inch baking dish

Ingredients

• 4 boneless skinless chicken breasts about 1.5 pounds
• ¾ teaspoon salt
• ½ teaspoon ground black pepper
• 1 ¼ cups cornstarch
• 3 large beaten eggs
• ⅓ cup canola oil or vegetable oil

Sweet Hawaiian Sauce

• 1 ½ cups pineapple juice
• ¾ cup packed brown sugar
• ½ cup soy sauce low-sodium for less salt
• 2 teaspoons minced garlic about 1 large clove
• 1 tablespoon cornstarch 1 ½ teaspoons
• 1 cup diced red bell pepper about 1 medium bell pepper
• 1 (20-ounce) drained can pineapple tidbits

Instructions

• Preheat oven to 325 degrees Fahrenheit. Spray a 9 x 13-inch baking dish with nonstick cooking spray, then set aside.
• Cut 4 boneless skinless chicken breasts into bite-sized pieces and season well with ¾ teaspoon salt and ½ teaspoon ground black pepper.
• Add 1 ¼ cups cornstarch to a large ziplock bag, and 3 large beaten eggs to a bowl. Add the diced chicken to the ziplock bag and close it securely before shaking vigorously, until all the chicken is evenly coated in cornstarch.
• Dip each piece of chicken into the eggs until coated. To prevent the chicken from sticking, you can place the coated pieces on a parchment-lined baking sheet.
• Heat ⅓ cup canola oil in a large skillet over medium-high heat, and cook the breaded chicken in 2-3 batches until browned. No need to cook them completely through, since they will finish cooking in the oven. Add the browned pieces to the prepared baking dish.
• Combine 1 ½ cups pineapple juice, ¾ cup packed brown sugar, ½ cup soy sauce, 2 teaspoons minced garlic, and 1 tablespoon cornstarch in a medium bowl, then pour over the chicken.
• Top with 1 cup diced red bell pepper and 1 (20-ounce) drained can pineapple tidbits.
• Bake uncovered for 1 hour, stirring the chicken every 15-20 minutes or so to coat it evenly in the sauce. Let the dish stand for 5-10 minutes before serving.

Notes

• • Leftover, Make Ahead, and Reheating Instructions
  • Fridge: Store in an airtight container for up to 5 days.
  • Freezer: Freeze pan-fried chicken on a parchment-lined sheet for 1 to 2 hours until solid, then transfer to a freezer bag. Store sauce separately. Bake from frozen with sauce, adding 10 to 15 minutes. Freeze up to 3 months.
  • Make Ahead: Sauce can be made up to 3 days ahead and refrigerated. Don’t prep the chicken early or it will get soggy.
  • Reheat: Warm on the stove over medium heat, stirring often, until heated through. Avoid the microwave so the chicken stays tender.

Nutrition

Calories: 446kcal | Carbohydrates: 59g | Protein: 23g | Fat: 14g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 7g | Trans Fat: 0.1g | Cholesterol: 124mg | Sodium: 1163mg | Potassium: 589mg | Fiber: 2g | Sugar: 36g | Vitamin A: 748IU | Vitamin C: 36mg | Calcium: 56mg | Iron: 2mg

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