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4.63 from 32 votes

Baked Sweet Hawaiian Chicken

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! 
Prep Time20 minutes
Cook Time1 hour
Total Time1 hour 20 minutes
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
Servings: 8 Servings
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.

Video

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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