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! 

bakedsweethawaiianchicken

My love for this “baked chicken” all started with this baked sweet and sour chicken.  I just about died when I made it for the first time and it was better than any takeout that I have ever had.  The breading is spot on to any high end chinese restaurant in fact, I think you will agree that it is way better!

I have made several baked chicken recipes since then including sesame chicken, orange chicken, and firecracker chicken.  All quickly became popular recipes on the blog with readers.   There is something about this breading that is absolutely incredible.  And then it bakes to golden and crispy perfection and it allows the sauce to thicken up.

bakedhawaiianpan

I decided to take a sweet hawaiian spin with this one and add some pineapple to it.  The result was amazing and I was reminded again how incredible this recipe is to make!  If you are looking to wow your family with dinner tonight, you have got to try this recipe!

hawawiianchicken2

4.3 from 20 reviews
Baked Sweet Hawaiian Chicken
 
Prep time
Cook time
Total time
 
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!
Author:
Serves: 4-6
Ingredients
  • 3-4 boneless, skinless chicken breasts
  • Salt and pepper to taste
  • 1½ cup cornstarch
  • 3 eggs, beaten
  • ¼ cup canola oil
  • Sweet Hawaiian Ingredients:
  • 1 cup pineapple juice
  • ½ cup brown sugar
  • ⅓ cup soy sauce
  • 1 teaspoon minced garlic
  • ½ tablespoon cornstarch
  • 1 red pepper chopped
  • 1 (20 oz) can pineapple tidbits, drained
Instructions
  1. Preheat oven to 325 degrees. Cut chicken breasts into bite-sized pieces and season with salt and pepper.
  2. In separate bowls, place cornstarch and slightly beaten eggs. Dip chicken into cornstarch then coat in egg mixture. (yes you dip the chicken first in the cornstarch. I promise this method is amazing.)
  3. Heat canola oil in a large skillet over medium-high heat and cook chicken until browned. Place the chicken in a 9 x 13 greased baking dish.
  4. In a medium sized mixing bowl, whisk together pineapple juice, brown sugar, soy sauce, minced garlic, and cornstarch. Add the red pepper and pineapple tidbits. Pour over chicken and bake for 1 hour.
  5. I stir the chicken every 15 minutes so that it coated them in the sauce.

hawaiianchicken22

Alyssa

I am Alyssa and the blogger behind The Recipe Critic. I started my blog in June of 2012 as a place to share my passion for cooking. I love trying new things and testing them out with my family.

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Comments

  1. very good it is a 5 star i have eaten it and it is very good .

  2. Your recipe calls for 3-4 chicken breasts, how many pounds of chicken would this be?

  3. Vicki Barnhill says:

    Sounds great

  4. How much cornstarch do you put in the sauce? Recipe doesn’t say.

    Also a good point would be you brown the chicken pieces several at a time, , not overfilling the pan. Otherwise you end up with what looks like a chicken omelet. Yes, my hubby did them all together and then had to separate them. Ha ha!

  5. Re read the the ingredient list and saw the 1/2 tbl. cornstarch. Again, hubby is doing the cooking tonight. ?

  6. Hello do i cover the chicken while its in the oven.?

  7. How much spy sauce is used? My screen shows a square in front of “cup” 🙂 thanks

  8. Renee Kaiser says:

    Made this last night snd it was delicious! I didn’t have any cornstarch or flour in the house so I used Jiffy baking mix and green pepper as I didn’t have a red one. Still turned out terrific!

  9. I made this tonight. It was excellent! 3 picky kids said it was good without prompting!

  10. I just made this for the 2nd time along with your Easy Fried Rice. Love both, so good!! Trying to rate 5 stars

  11. Great recipe! Only thing I did differently, I cut the brown sugar in half, and added some red pepper flakes. I’ll definitely make this again.

  12. Love this recipe – made it twice now & such a big hit, thanks for sharing xx

  13. hi! I can’t wait to try this.

    Silly question…
    Do you cook the chicken all the way through on the stove or just until both sides are browned.

    Thanks!

  14. OMGeee!!! I made this tonight and everyone ate it like it was going out of style!

    Super Yummy! And easy! Thank you so much!

  15. Eric Gutierrez says:

    I’ve tried to pin this on Pinterest, it only pins the picture… Not the recipe. I’m annoyed.

  16. Made this with coconut jasmine rice. It was awesome! New family favorite for hubby & picky toddler alike!

  17. debbie donnelly says:

    I just found this recipe & it will be supper tomorrow nite,I can taste it already,thanks,will comment after supper for sure

  18. This might be a silly question, but does the recipe call for red bell peppers or red peppers? I know it says red peppers, but where I live the phrases are used interchangeably.

  19. Instead fried them in the pan. Can i cook them in the oven and then make the sauce

  20. Just tried this recipe. Picky Husband gave it a thumbs up

  21. Do you think could also be done in a slow cooker?

    • I have made it in the slow cooker. Although I wouldn’t bread the chicken if putting it in the slow cooker because it would become soggy.

  22. I just want to double check please….as to the corn starch….it is 1 1/2 cups correct?…it seems i have to rate this recipe before i can post my question…i put in 3 since i assume that is ok and i have not tried the finished product although it does look nice for a change….thank you in advance for your measurement response.

    • Some of the cornstarch is used to coat the chicken. You use 1 1/2 cup to coat the chicken. Then when you are making the sauce you only use 1/2 tablespoon. I hope this helps! Let me know how it turns out!

  23. This recipe is super good!!! The only thing I’d do different is fry the chicken in flour and than heat up the sauce separate and pour over when serving . I like more of a crunch with my chicken. Very good though!!!

  24. Any idea how many calories are in a serving?

  25. Danielle Landvatter says:

    Can u make ahead and put in baking dish in fridge until an hour before dinner ? Or would the end result be soggy? It looks delicious!

    • I have made the actual chicken and breaded it and put it in the fridge until it was ready to bake. I would wait to add the sauce until you put it in the oven. 🙂

  26. Can the juice of the pineapple tidbits be used as the “1 cup pineapple juice”?

    I am struggling to find a bottle of pineapple juice..

  27. I copied thus recipe to a tee. It as delicious, however; mine was very dark. Suggestions

  28. Made this tonight for my family with 2 extremely picky eaters. Happy to report they all loved it. I added the red bell pepper as a garnish at the table along with fresh pineapple and fresh mango. Delicious!

  29. Brittney says:

    I made this tonight and it didn’t thicken up, maybe I should use more cornstarch than called for??

  30. Hi, In the picture there seems to be spring onion but not on the recipe list? Looking forward to trying it looks yummy!

  31. Christine Y Kerrigan says:

    This receipe is delicious. Mh mom and I made it. We did double the sauce. OMG the c;icken is tender and the flavor is unbelievable. Thanms for posting . Your directions were easy to follow.

  32. Elizabeth says:

    Tried this recipe today. My family said it tasted better than Panda Express. Love it!!

  33. was better then any take out i ever had! DELICIOUS!!!!!!

  34. This was delicious I will make it again. thank you

  35. Followed your recipe “exactly” but after baking my batter was no longer crispy? Was delicious and we loved it, any idea why it was not crispy?

  36. Never thickened up!

  37. Joan L Van Nice says:

    I’m confused, it says it is baked Hawaiian Chicken , but the recipe iis for fried. Am I missing something?

  38. While the flavor was good, I do not like soggy chicken. Baking in sauces for that long, the chicken lost the crispness. An hour is to long to bake it. Make the sauce with peppers, cook on stove till peppers are to your liking then serve over chicken right before eating

    • Did you use a 9×13 inch pan? If the chicken isn’t fully submersed it stays crispy.

      • I cannot wait to try this, I love anything with pineapple’s. I don’t understand why Joan is confused, she must have stop at fried. If I’m not mistaken the recipe state to place in the (OVEN) for an hour. Did she even try the recipe? 😉🍍🍗🍽🍻

  39. Just read the comments and put red pepper instead of bell pepper! OMG!!

  40. Had last night! One of our faves!

  41. Vicki Waite says:

    I followed the recipe. My sauce did not thicken up

  42. Matthew Blankeship says:

    great stuff! added red pepper flakes and jalapenos i diced. Mmmm

  43. Does it matter if i use dark soy sauce?

    Thanks!

  44. Sharon Patrick says:

    My husband raved on and on about this recipe! I guess we’re not going out for Chinese food anymore…I cook, he says! 😛 As with other comments, my sauce did not thicken, but…next time, just use a bit more cornstarch. Sorry Panda Express…I’m cook’n at home next time! 😀 Yum!!!

  45. I made this for the first time. It was a hit. I used two large chicken breasts. I fried a few pieces of the coated chicken at a time, enough to cover the bottom of the skillet without crowding it. I like mine with more sauce so the next time I will increase the pineapple juice and corn starch accordingly.

  46. This dish is so easy to make and everyone loved it

  47. Really yummy. The chicken was very moist and tender but not crunchy. It might be because I didn’t have enough corn starch so I added flour. I also used Truvia brown sugar blend and low sodium soy sauce to make it a wee bit more healthy. This is a keeper.

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