This Baked Hawaiian Chicken recipe is so easy and your family will love it. Chicken recipes are my go-to dinner recipe because they are usually quick and not too difficult to pull off. We like easy around here!
The flavor of this baked chicken with pineapple and brown sugar is so delicious. Think sweet and sour sauce, and you've got the right idea. You will want to make this again and again!
Ingredients for This Baked Hawaiian Chicken Recipe
You'll need to start with about two pounds of boneless, skinless chicken breasts. The light breading of cornstarch, eggs, salt, and pepper will hold the sauce really well.
You are only crisping the chicken on the stove. It's not cooking there - you'll be baking it after adding the sauce. And that sweet sauce, holy moly. You are going to want that all over the veggies - and rice if you're making it.
For that luscious sauce, you'll need a can of pineapple including juice from the can, dark brown sugar, soy sauce, minced garlic, cornstarch, and red pepper.
How to Make Sweet Hawaiian Chicken
Grease a 9x13-inch baking pan and preheat the oven to 325 degrees
Season chicken with salt and pepper and cut in bite-size pieces.
Place cornstarch in a Ziploc bag, and eggs in a separate medium bowl.
Shake up chicken pieces in cornstarch to coat, then coat in eggs.
Heat vegetable oil in a large, non-stick skillet over medium-high heat.
Crisp coated chicken in the skillet, until just golden-brown on all sides. (Don’t cook it all the way through. It will finish in the oven.)
Place chicken in the prepared dish.
In a medium bowl whisk together the Hawaiian chicken marinade ingredients.
Pour sauce evenly over chicken and let the flavors meld for 10-15 minutes. Sprinkle the top of the chicken with the chopped bell pepper and pineapple. This marinade is what gives this sweet Hawaiian chicken so much flavor.
Bake, uncovered, for 1 hour, stirring the chicken every 15 minutes so it gets evenly coated in that pineapple sauce.
Remove from the oven and let stand 5 minutes before serving. Enjoy!
I'd begin this meal with an appetizer of these Cha Gio Vietnamese Spring Rolls. They are so good and easy to make. Get the kids to help. This is cooking they would really enjoy.
This baked Hawaiian chicken recipe would be delicious with white or brown rice, rice noodles, or even a simple serving of broccoli on the side. It's a healthier dinner recipe and your family will be thrilled with the delicious flavor!
What Other Ingredients Could I Use for this Chicken Recipe?
I would be inclined to add ingredients instead of replacing, like broccoli or snow peas - at the very end so they are still crispy.
You could also thread these on skewers for baked Hawaiian chicken kabobs. Hawaiian chicken thighs would be good, and the kids would love Hawaiian chicken legs.
The pineapple gives the chicken the Hawaiian flavor, but you could also pair the chicken with peaches. You may have seen this delicious chicken and peaches recipe a while back.
I've seen recipes with dried apricots and raisins, too, which actually sounds so good! You can also replace the red pepper with something like sweet Vidalia onion if you don't like peppers. (My husband would be the first to request that! He says peppers make everything taste like peppers!)
This Hawaiian rice would be delicious with the Hawaiian chicken.
How Long Does This Chicken Keep?
This dish doesn't have leftovers in my house, but if it did, I would eat it within a day or two. If you want to make the chicken and freeze it, put it in an airtight container separate from the sauce and veggies. When you're ready to reheat, stick the chicken in the oven and prepare your veggies and sauce on the stove.
More Chicken Recipes
I made this easy chicken stew a couple of weeks ago and it was heavenly comfort food. This one pan chicken and rice was super good, easy to make, and easy to clean up. I think you'd also like this lemon-lime cilantro cast iron chicken, too.
Baked Hawaiian Chicken Recipe
- 2 lbs chicken breasts skinless, boneless
- 1 C cornstarch
- 3 eggs large, beaten
- ¼ C vegetable oil
- salt and pepper to taste
For sauce/ marinade
- 1 C pineapple juice I used the juice from the can
- ½ C dark brown sugar
- ⅓ C soy sauce low sodium
- 1 garlic clove minced
- ½ T cornstarch
- 1 red bell pepper Medium, chopped
- 20 oz Pineapple tidbits As per instructions, use the juice to mix with the sauce
- Grease a 9x13-inch baking pan and preheat the oven to 325 degrees
- Season chicken with salt and pepper and cut in bite-size pieces.
- Place cornstarch in a Ziploc bag, and eggs in a separate medium bowl.
- Shake up 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, until golden-brown on all sides. (Don’t cook it all the way through. It will finish in the oven.) Place chicken in the prepared dish.
- In a medium bowl whisk together the Hawaiian chicken marinade ingredients. Pour evenly over chicken and let the flavors meld for 10-15 minutes.
- Sprinkle the top of the chicken with the chopped bell pepper and pineapple.
- Bake, uncovered, for 1 hour. (Stirring the chicken every 15 minutes so it gets evenly coated in sauce.)
- Remove from oven and let stand 5 minutes before serving.