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Baked Sweet Hawaiian Chicken
5 from 30 votes

Baked Sweet Hawaiian Chicken

Baked Sweet Hawaiian Chicken features bite-sized chicken pieces coated in cornstarch and egg, pan-fried until golden, then baked in a vibrant sauce made from pineapple juice, brown sugar, soy sauce, garlic, and cornstarch. It's topped with red bell pepper and pineapple tidbits for sweetness and texture. The long baking ensures tender chicken infused with a glossy, tangy-sweet glaze.

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

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

    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

  • 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.