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! 


    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.


    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!


    4.5 from 28 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!
    Serves: 4-6
    • 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
    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.
    Alyssa Also Recommends:

    Want to make this even easier? Here are a few products that I LOVE:

    Utopia Kitchen Cooking Knives

    Staub Cast Iron Skillet



Alyssa Rivers

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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  1. Skipped the baking part and poured the sauce over the chicken after it was done cooking in the skillet. Saved time and it was crispy and delicious!

    1. The minced garlic would be best. The garlic powder would work but it may leave a grainy texture on the chicken rather than a smooth flavorful one. Hope you enjoy your chicken! XOXO

  2. Receipts online for me are usually a bust.. not this one! Finally home made “Chinese food” my family loved it even my picky 4 yr old. Once I got it going it was easy. I actually finished the chicken then sautéed the onion and peppers added the pineapple till it was tender then put it all in a baking dish poured in sauce and baked for 20 min. Done and delicious!! Thank you!!

  3. Make sure your soy sauce is gluten free if you are following a GF diet. Different brands contain wheat.
    Same with Worchestershire sauce. French’s has gluten, Lee & Parrins does not.

  4. Will try this today but I am a little confused before I even start: “Delicious chicken that gets breaded and baked” … jet it doesn’t seem to get breaded???

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