This website may contain affiliate links and advertising so that we can provide recipes to you. Read my disclosure policy.

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.

Pin this now to find it later

Pin It

Baked Sweet Hawaiian Chicken

4.66 from 26 votes
By: Alyssa Rivers
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
Servings: 4 Servings


Sweet Hawaiian Ingredients:


  • 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


Calories: 793kcalCarbohydrates: 105gProtein: 44gFat: 22gSaturated Fat: 3gCholesterol: 231mgSodium: 1339mgPotassium: 1065mgFiber: 3gSugar: 54gVitamin A: 1231IUVitamin C: 59mgCalcium: 84mgIron: 3mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Dinner, Main Course
Cuisine: American
Tried this recipe?Mention @alyssa_therecipecritic or tag #therecipecritic!



About Alyssa Rivers

Alyssa Rivers is the author of 'The Tried and True Cookbook', a professional food photographer and experienced recipe-developer. Having a passion for cooking, her tried and true recipes have been featured on Good Morning America, Today Food, Buzzfeed and more.

More Ideas

Leave a comment

Your email address will not be published. Required fields are marked *

Recipe Rating


  1. Suggestions for freezing this for another day?
    Should I cook chicken and make sauce separately and freeze separately and thaw and combine and bake? Anybody else try this?

    1. I think freezing the chicken and sauce separately would give you the best texture once everything is combined and reheated again. 😊

  2. 5 stars
    Worked great for me. Let it sit with mixture for 10-15 minutes then had to do some slight seperating while frying but otherwise worked amazing.

  3. 5 stars
    Excellent recipe! After dipping in cornstarch and egg, I place each individual piece on a cookie sheet lined with parchment paper. This makes it a bit easier for me. I then use tongs to toss them in pan. No messy fingers. The first batch I forgot to add oil for browning. No big deal. Cooked in a non-stick bronze pan. 2nd batch browned in canola oil. Partner also loves this recipe! Thanks!

  4. 5 stars
    How about cooking this in a Ninja? Air crisp the chicken then do the baking on these bake feature?

  5. I feel like I must be doing something wrong. This recipe is soo good and my family loves it but it’s the cooking of the chicken part that gets me. My entire kitchen ends up a complete mess and I always need a second person to cook the chicken while I am doing the dipping. What am I doing wrong? What do you do that makes this part easier?

    1. 4 stars
      You are exactly right! It was delicious, but trying to bread and fry bite-size pieces of chicken makes for a real mess. I ended up putting the corn starch in a gallon baggie, dumping all the bite-size pieces in, shaking it, and then scooping them out into the eggs before browning. I wonder about breading and then browning the chicken breasts and THEN cutting them into the small pieces? I may try that next time.
      Served it over quinoa. Big hit!

  6. 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

  7. 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!