Best Baked Hawaiian Chicken Recipe
This Baked Hawaiian Chicken recipe is so easy and your whole family will love it. Chicken recipes are my go-to dinners 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.
The light breading of cornstarch, eggs, salt, and pepper holds 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.
This really will be your new favorite family friendly recipe! For another simple and delicious recipe, try this Chinese Ginger Chicken.
Table of Contents
Ingredients for This Baked Hawaiian Chicken Recipe
- Boneless, skinless chicken breasts
- Eggs
- Cornstarch
- Veggies including red bell peppers
- Hawaiian sauce ingredients including canned pineapple tidbits and juice, brown sugar, garlic, soy sauce, and red pepper
Scroll down to the recipe card for full instructions and a printable grocery list.
Variations & Substitutions
We used chicken breasts, but chicken thighs would also be delicious.
You could add so many different vegetables to this recipe. Try broccoli, string beans, snow peas, or your favorite.
For more pineapple flavor, you could lay a few pineapple slices over the top before baking.
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.
You could also add fresh ginger to the sauce. I might try that next time as we love ginger!
Try sprinkling toasted sesame seeds over the chicken, too.
How to Make Sweet Hawaiian Chicken
Grease a 9 x 13-inch baking pan or spray with cooking spray.
Preheat the oven to 325 degrees.
Season chicken with salt and pepper and cut into 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 egg.
Heat vegetable oil in a large, non-stick skillet over medium-high heat.
Crisp coat 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 of pineapple juice, brown sugar, soy sauce, garlic, and cornstarch.
Add chicken to a baking dish and pour sauce evenly over it, letting the flavors meld for 10-15 minutes.
Sprinkle the top of the chicken with the chopped bell pepper and pineapple chunks. 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!
This Hawaiian rice would be delicious with the Hawaiian chicken.
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. It’s a fun activity!
This baked Hawaiian chicken recipe would also 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!
Recipe FAQs
Broccoli or snow peas would be delicious, added at the very end so they are still crispy.
This dish doesn’t have leftovers in my house, but if it did, I would eat it within a day or two.
You can! It’s best to place the chicken 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.
Top Tips
Don’t overcook the chicken. There’s a fine line between getting the breading slightly crispy and overcooking the breast meat. You know your oven best, but perhaps broiling for a minute at the end will help.
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.
Looking for dessert? Try these Peanut Butter Brownies or these Decadent Butter Finger Brownies!
Baked Hawaiian Chicken Recipe
Ingredients
For chicken
- 2 lbs chicken breasts skinless, boneless
- 1 C cornstarch
- 3 eggs large, beaten
- 1/4 C vegetable oil
- salt and pepper to taste
For sauce/ marinade
- 1 C pineapple juice I used the juice from the can
- 1/2 C dark brown sugar
- 1/3 C soy sauce low sodium
- 1 garlic clove minced
- 1/2 T cornstarch
- 1 red bell pepper Medium, chopped
- 20 oz Pineapple tidbits As per instructions, use the juice to mix with the sauce
- Spring onions Garnish, optional
Instructions
- Grease a 9×13-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.
Notes
Nutrition
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