Baked Hawaiian Chicken Recipe

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4.91 from 42 votes

This baked Hawaiian chicken recipe will be your new favorite easy recipe for busy nights.

Prep Time20

Cook Time1

Total Time1 20

Course: Dinner

Cuisine: American

Servings: servings

Calories: 527kcal

Author: Kelly Stilwell

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 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.

Notes

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.

Nutrition