Baked Sweet Hawaiian Chicken
User Reviews
4.7
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Prep Time
20 mins
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Cook Time
1 hr
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Total Time
1 hr 20 mins
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Servings
4 Servings
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Calories
640 kcal
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Course
Main Course, Dinner
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Cuisine
American
Baked Sweet Hawaiian Chicken
Description
Baked Sweet Hawaiian Chicken combines breaded chicken pieces with a pineapple-based sauce rich in brown sugar, soy sauce, and garlic. After coating the chicken in cornstarch and egg, the pieces are pan-fried to a golden brown, then arranged in a baking dish. The sauce, which includes pineapple juice, chopped red pepper, and canned pineapple bits, is poured over the chicken. Baking at a low temperature for an hour allows the chicken to cook through while the sauce thickens and coats each piece in glossy sweetness.
The flavor contrast between crispy chicken surfaces and the sweet tang from pineapple and brown sugar creates a balanced dish. The inclusion of soy and garlic adds depth and umami to the sauce. The chopped red pepper brings slight heat and freshness to the mix. This chicken works well served warm with plain steamed rice or grain sides that can absorb the sauce.
Carefully browning the chicken before baking locks in moisture and texture. Stirring the chicken occasionally in the oven helps evenly coat the meat in sauce. The slow bake melds flavors and produces a tender, juicy result. This preparation is suited for an approachable family meal or casual dinner.
Ingredients
- 4 chicken breast boneless skinless
- salt to taste
- black pepper to taste
- 1 ½ cups cornstarch
- 3 egg beaten
- ¼ cup canola oil
Sweet Hawaiian Ingredients:
- 1 cup pineapple juice
- ½ cup brown sugar
- ⅓ cup soy sauce
- 1 teaspoon garlic minced
- ½ tablespoon cornstarch
- 1 red pepper chopped
- 1 (20-ounce) pineapple tidbits drained, canned
Instructions
- Preheat oven to 325 degrees Fahrenheit. Cut 4 boneless skinless chicken breasts into bite-sized pieces and season with Salt and pepper to taste.
- Put the 1 ½ cups cornstarch in one bowl and 3 beaten eggs in another. Dip the chicken into cornstarch then coat in egg mixture.
- Heat the ¼ cup canola oil in a large skillet over medium-high heat and cook the breaded chicken until browned. Place the chicken in a 9x13-inch greased baking dish.
- In a medium-sized mixing bowl, whisk together 1 cup pineapple juice, ½ cup brown sugar, ⅓ cup soy sauce, 1 teaspoon minced garlic, and ½ tablespoon cornstarch. Add the 1 chopped red pepper and 1 (20-ounce) can pineapple tidbits,.
- Pour the mixture over the chicken and bake for 1 hour stirring the the chicken every 15 minutes or so to coat them in the sauce.
Notes
- Use plain neutral oil like canola for frying to achieve an ideal crispy crust.
- Stir the chicken every 15 minutes while baking to ensure even sauce coating and cooking.
- This recipe yields a sticky, sweet sauce that works well served over rice or noodles.
- Let the chicken pieces brown thoroughly in the pan before baking to seal juices and texture.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Servings
Amount Per Serving
Calories 640 kcal
% Daily Value*
| Calories | 640kcal | 32% |
| Carbohydrates | 83g | 28% |
| Protein | 31g | 62% |
| Fat | 20g | 31% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 12g | 60% |
| Trans Fat | 0.03g | 2% |
| Cholesterol | 195mg | 65% |
| Sodium | 1273mg | 53% |
| Potassium | 685mg | 15% |
| Fiber | 1g | 4% |
| Sugar | 34g | 68% |
| Vitamin A | 1147IU | 23% |
| Vitamin C | 46mg | 51% |
| Calcium | 63mg | 6% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.7
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