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Baked Sweet Hawaiian Chicken

Tender chicken pieces coated in a sweet and tangy sauce, with pineapples and bell peppers.

Prep Time
25 mins
Cook Time
1 hr
Servings: 5
Course: Main Course , Dinner , Others
Cuisine: American

Ingredients

  • 4 boneless skinless chicken breasts
  • salt and pepper to taste
  • 1 cup cornstarch
  • 3 large eggs beaten
  • 1/4 cup vegetable oil
Sauce Ingredients
  • 1 cup pineapple juice
  • 1/2 cup brown sugar
  • 1/3 cup low-sodium soy sauce
  • 1 clove garlic minced
  • 1/2 Tablespoon cornstarch
  • 1 red bell pepper chopped (seeds removed)
  • 1 can (20 ounces) pineapple tidbits, drained

Instructions

    Cup of Yum
  1. Preheat oven to 325° F. Grease a 9x13-inch baking pan with cooking spray. Set aside.
  2. Cut chicken breasts in bite-size pieces. Season with salt and pepper. Place cornstarch in a large bowl, and eggs in a separate medium bowl. Dip chicken pieces in cornstarch to coat, then coat in eggs.
  3. Heat vegetable oil in a large, non-stick skillet over medium-high heat. Cook coated chicken, in batches so you don't over-crowd pan, until golden-brown on all sides. (You're not cooking it all the way through. It will finish in the oven.) Place chicken in the prepared dish.
  4. In a medium bowl whisk together the sauce ingredients; pineapple juice, brown sugar, soy sauce, garlic and cornstarch. Pour evenly over chicken. Sprinkle the tops of chicken with the chopped bell pepper and pineapple.
  5. Bake, uncovered, for 1 hour. (I stir the chicken every 15 minutes so it gets evenly coated in sauce.) Remove from oven and let stand 5 minutes before serving. Enjoy!

Notes

  • Recipe adapted from: Mel's Kitchen Cafe/ Recipe Critic