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

4.72 from 25 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. 3 stars
    I thought this was a weight watchers recipe but with the high calories, sodium, sugar and carbs I probably won’t make again as a lot of ingredients and long prep time. This may have been from browning a few batches rather than all at once

  2. I didn’t add the pineapple tidbits , instead cut up fresh pineapple (not necessary of course) and served it with white rice and lightly grilled, salted veggies. It was INCREDIBLE! A little extra work with the frying, but sooo worth it. A true hit that I’ll use time and again. Thanks much!

  3. 5 stars
    This was delicious! I am gluten sensitive, so I was excited that this used cornstarch. I had chicken tenders, so I didn’t even cut them into bites. I am an insecure, reluctant cook, and I didn’t do a very good job of frying the chicken crispy enough, but it was still fabulous! Can’t wait to have the leftovers tonight! This will be a regular in our meal rotation!

  4. Holy Hawaii this dish is DELICIOUS and couldn’t be any more EASY!! I had company coming. Did know for sure if they were going to make it for lunch or dinner. Made it ahead. Reheated it. Still DELUCIOUS° Even kept some crispiiness. LOVE IT!!

  5. 5 stars
    I’m a horrible cook and I hate cooking with a burning passion and every fiber of my being. That said, this was actually easy and it turned out SO GOOD!! Thank you for giving me one recipe I can be confident in!

  6. Wow, my husband made this for us tonight and it was fantastic! He made Marizetti Hawaiian coleslaw pair with it. Summer fave! Thank you for sharing this recipe.

  7. 5 stars
    I searched your comment section but I couldn’t find out if the chicken should have been baked without being covered with foil… would that have made my chicken crispier?

  8. 5 stars
    This was awesome! My first attempt at Chinese. I have one question … I had a lot of chicken so I whipped up some of the Firecracker chicken sauce (which we loved even more) and put it in a separate baking dish to cook as well. I was wondering if you could freeze some of the chicken after frying it (before baking it) to use with a different sauce at a later time?

  9. 5 stars
    I’ve made this recipe numerous times. It is by far a household favorite. I’m making it tomorrow for our whole family dinner. I’m curious if I can cook the chicken part today, and complete tomorrow? Any guidance would be greatly appreciated. Thank you for sharing this recipe! We love it!!!!

  10. 5 stars
    BEST pineapple chicken recipe I’ve ever made! I cooked it on the stovetop instead of baking it in the oven. Added freshly grated ginger and doubled the pineapple juice and thickener to make more sauce.

  11. I have made this recipe twice. The first time it was tasty but a little dry. The second time I doubled the sauce and that was amazing. So flavorful and moist. I will make it again. My family loves it!

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