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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!
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!
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Baked Sweet Hawaiian Chicken
Ingredients
- 3-4 chicken breasts boneless and skinless
- Salt and pepper to taste
- 1½ cup cornstarch
- 3 eggs beaten
- ¼ cup canola oil
Sweet Hawaiian Ingredients:
- 1 cup pineapple juice
- 1/2 cup brown sugar
- 1/3 cup soy sauce
- 1 teaspoon garlic minced
- 1/2 tablespoon cornstarch
- 1 red pepper chopped
- 1 can pineapple tidbits 20 ounce, drained
Instructions
- Preheat oven to 325 degrees. Cut chicken breasts into bite-sized pieces and season with salt and pepper.
- 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.)
- 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.
- 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.
- I stir the chicken every 15 minutes so that it coated them in the sauce.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Tried this recipe today. My family said it tasted better than Panda Express. Love it!!
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.
Hi, In the picture there seems to be spring onion but not on the recipe list? Looking forward to trying it looks yummy!
I made this tonight and it didn’t thicken up, maybe I should use more cornstarch than called for??
Yes. If it didn’t thicken up just add a little cornstarch.
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!
I copied thus recipe to a tee. It as delicious, however; mine was very dark. Suggestions
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..
Yes for sure!
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. 🙂
Any idea how many calories are in a serving?
I don’t but My fitness Pal is a great tool!
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!!!
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!
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.
Just tried this recipe. Picky Husband gave it a thumbs up
Instead fried them in the pan. Can i cook them in the oven and then make the sauce
I think that would also work. The breading just gives it the authentic takeout taste. 🙂
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.
It is red bell peppers. 🙂
I just found this recipe & it will be supper tomorrow nite,I can taste it already,thanks,will comment after supper for sure