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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.
Hi, was wondering if this recipie freezes well
Yes, this will freeze for about 1 to 3 months in the freezer. When reheating, I like to add more sauce over top of the chicken.
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???
… should have used my chelling specker
🙂
It is breaded with the cornstarch and then fried. The cornstarch mixture will bread the chicken to have a crispy, bread texture.
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.
Do you know the calories for this meal?
I like to use skinny taste.com or myfitnesspal.com for any nutritional questions. Hope that helps you! Thanks for following along with me!
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!!
Hey Lulu,
I am so happy that you had success with this recipe and that it was so easy for your. That is awesome!! Thanks for the comment and for following along with me!
CANN YOU USE TURKEY INSTEAD OF CHICKEN ?
OH, that sounds delicious! Let me know how it turns out and what changes you made! Thanks so much for sharing! XOXO
Alyssa, wondering after frying, why the baking time is necessary, does it dry out the chicken.
It gives it an added texture and flavor at the end. So delicious! It is a must try!
I haven’t any minced garlic only garlic powder can I use powder if so how much
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
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!
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 🙂
That sounds delicious! Thank you so much for the rating and sharing! I really appreciate it! XOXO
Five stars!
This was delicious! I added cashews and celery for crunch, I recommend it!
MMM! I love your additions! That sounds delicious!! Thanks for sharing!!XOXO
This is a fantastic tasty yammy recipe – one of my favourites
So happy you loved it like we do!! Thank you so much for sharing!! XOXO
Omg!!!! You are amazing!! Thank you so much for this recipe. So easy and the taste is absolutely amazing!
AWE! Thank you!! That is so sweet of you! I am so happy you loved it!! Thanks for sharing!! Xo
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)
It may become dry and hard being cooked and then recooked. That is a preference though if you have done this before.
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.
Good recipe, everyone liked it. To me, it needed a bit more flavor but it was good.
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,
Alyssa