Baked Sweet Hawaiian Chicken
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!
Servings: 8 Servings
Equipment
- 1 large nonstick skillet 12 or 14-inch
- 1 9 x 13-inch baking dish
Ingredients
- 4 boneless skinless chicken breasts about 1.5 pounds
- ¾ teaspoon salt
- ½ teaspoon ground black pepper
- 1 ¼ cups cornstarch
- 3 large beaten eggs
- ⅓ cup canola oil or vegetable oil
Sweet Hawaiian Sauce
- 1 ½ cups pineapple juice
- ¾ cup packed brown sugar
- ½ cup soy sauce low-sodium for less salt
- 2 teaspoons minced garlic about 1 large clove
- 1 tablespoon cornstarch 1 ½ teaspoons
- 1 cup diced red bell pepper about 1 medium bell pepper
- 1 (20-ounce) drained can pineapple tidbits
Instructions
- Preheat oven to 325 degrees Fahrenheit. Spray a 9 x 13-inch baking dish with nonstick cooking spray, then set aside.
- Cut 4 boneless skinless chicken breasts into bite-sized pieces and season well with ¾ teaspoon salt and ½ teaspoon ground black pepper.
- Add 1 ¼ cups cornstarch to a large ziplock bag, and 3 large beaten eggs to a bowl. Add the diced chicken to the ziplock bag and close it securely before shaking vigorously, until all the chicken is evenly coated in cornstarch.
- Dip each piece of chicken into the eggs until coated. To prevent the chicken from sticking, you can place the coated pieces on a parchment-lined baking sheet.
- Heat ⅓ cup canola oil in a large skillet over medium-high heat, and cook the breaded chicken in 2-3 batches until browned. No need to cook them completely through, since they will finish cooking in the oven. Add the browned pieces to the prepared baking dish.
- Combine 1 ½ cups pineapple juice, ¾ cup packed brown sugar, ½ cup soy sauce, 2 teaspoons minced garlic, and 1 tablespoon cornstarch in a medium bowl, then pour over the chicken.
- Top with 1 cup diced red bell pepper and 1 (20-ounce) drained can pineapple tidbits.
- Bake uncovered for 1 hour, stirring the chicken every 15-20 minutes or so to coat it evenly in the sauce. Let the dish stand for 5-10 minutes before serving.
Notes
-
- Leftover, Make Ahead, and Reheating Instructions
- Fridge: Store in an airtight container for up to 5 days.
- Freezer: Freeze pan-fried chicken on a parchment-lined sheet for 1 to 2 hours until solid, then transfer to a freezer bag. Store sauce separately. Bake from frozen with sauce, adding 10 to 15 minutes. Freeze up to 3 months.
- Make Ahead: Sauce can be made up to 3 days ahead and refrigerated. Don’t prep the chicken early or it will get soggy.
- Reheat: Warm on the stove over medium heat, stirring often, until heated through. Avoid the microwave so the chicken stays tender.
Nutrition
Calories: 446kcal | Carbohydrates: 59g | Protein: 23g | Fat: 14g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 7g | Trans Fat: 0.1g | Cholesterol: 124mg | Sodium: 1163mg | Potassium: 589mg | Fiber: 2g | Sugar: 36g | Vitamin A: 748IU | Vitamin C: 36mg | Calcium: 56mg | Iron: 2mg
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