Baked Sweet Hawaiian Chicken
User Reviews
5
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Prep Time
25 mins
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Cook Time
1 hr
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Servings
5
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Course
Main Course, Dinner, Others
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Cuisine
American
Baked Sweet Hawaiian Chicken
Description
This recipe combines bite-sized, lightly battered chicken pieces that are first pan-fried to develop a golden crust, then baked in a sweet and tangy sauce made from pineapple juice, brown sugar, soy sauce, and minced garlic. The sauce includes cornstarch which thickens during baking, creating a sticky glaze that clings to the chicken. Chopped red bell pepper and pineapple tidbits add bursts of sweetness and color on top. Baking at a low temperature for one hour tenderizes the chicken while allowing the flavors to meld deeply.
The dish balances savory and sweet components, delivering a moist texture from the baking method and a flavorful crust from the initial frying. The combination of fruit juices and soy sauce creates a nuanced glaze that complements the chicken well.
This entree pairs nicely with steamed rice or noodles, as the sauce is well suited for soaking into grains. It's a suitable dish for occasions where a hands-off baking step follows brief pan-cooking.
To ensure even sauce coverage and caramelization, stir the chicken every 15 minutes during baking. Letting the dish stand five minutes after baking helps the sauce set slightly for better serving.
Ingredients
- 4 chicken breast boneless skinless
- salt to taste
- black pepper to taste
- 1 cup cornstarch
- 3 egg beaten, large
- 1/4 cup vegetable oil
Sauce Ingredients
- 1 cup pineapple juice
- 1/2 cup brown sugar
- 1/3 cup soy sauce low-sodium
- 1 clove garlic minced
- 1/2 Tablespoon cornstarch
- 1 red bell pepper chopped (seeds removed)
- 1 can (20 ounces) pineapple tidbits drained
Instructions
- Preheat oven to 325° F. Grease a 9x13-inch baking pan with cooking spray. Set aside.
- 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.
- 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.
- 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.
- 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
- Cut chicken into bite-sized pieces for even cooking and sauce absorption.
- Pan-fry chicken pieces before baking to create a golden base and add texture.
- Stir the chicken every 15 minutes while baking to coat evenly and prevent sticking.
- Allow the baked chicken to rest 5 minutes before serving to thicken the glaze.
User Reviews
Overall Rating
5
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