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!

baked sweet hawaiian chicken in a wooden bowl.

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.

baked hawaiian chicken in a pan.

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!

Hawaiian chicken in a wooden bowl.

Hawaiian chicken close up.

Baked Sweet Hawaiian Chicken

4.7 from 23 votes
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 Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Author Alyssa Rivers
Servings: 4 Servings


  • 3-4 chicken breasts boneless and skinless
  • Salt and pepper to taste
  • 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


  • 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.


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


Serves: 4

Calories793kcal (40%)Carbohydrates105g (35%)Protein44g (88%)Fat22g (34%)Saturated Fat3g (15%)Cholesterol231mg (77%)Sodium1339mg (56%)Potassium1065mg (30%)Fiber3g (12%)Sugar54g (60%)Vitamin A1231IU (25%)Vitamin C59mg (72%)Calcium84mg (8%)Iron3mg (17%)

All nutritional information is based on third party calculations and is only an estimate. Each recipe and nutritional value will vary depending on the brands you use, measuring methods and portion sizes per household.

Course Dinner, Main Course
Cuisine American
Keyword chicken recipes, sweet hawaiian chicken
Tried this recipe?Mention @alyssa_therecipecritic or tag #therecipecritic



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. 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!!

    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. 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!

  3. I made this with crab ragoons on the side it was delicious! Thank you so much for sharing this tastey simple recipe rated 5 stars in this house hold 🙂

      1. can you prepare and brown the chicken 3 hours before cooking and just put the sauce on before im about to cook (would the chicken by the same if sittingin a baking dish for abit)

  4. Tips needed…I have this in the oven right now and tried to mix at the 15 minutes points as suggested and basically all of my cooked breading slumped off and is the dish is now a big mush pile…I had enough for 3 different pans so I’m trying to fix this throughout the other dishes.
    Smells delicious so far though. Rating 5 before trying but I have faith even my mush pile will taste good.

    1. That is great to hear! You can always substitute or add in a little more flavor the more times you make the recipe. It will become your recipe and hopefully you will enjoy it more! Thanks for sharing! Xo

      Your Recipe Critic,

  5. 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.

  6. 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.

  7. 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!!!

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