We love this Baked Hawaiian Chicken Recipe. Pineapple + brown sugar, cooked with meat . . . it’s one of my favorite combos!
We’ve shared our favorite recipes for Grilled Hawaiian Chicken, Slow Cooker Hawaiian Chicken, and Pineapple Pork Chops and now it’s time to take it to the oven!
This Baked Hawaiian Chicken is a mix of sweet and sour chicken, with pineapple and brown sugar flavor baked right in. It’s pretty amazing and delicious!
Ingredients needed for Baked Hawaiian Chicken:
- 4 boneless chicken breasts
- salt and pepper to taste
- 1 ½ cups corn starch
- 3 eggs beaten
- ¼ cup canola oil
Hawaiian Sauce Ingredients
- 1 cup pineapple juice
- ½ cup brown sugar
- ⅓ cup soy sauce
- 1 teaspoon minced garlic
- ½ Tablespoon cornstarch
- 1 red bell pepper diced
- 1 green bell pepper diced
- 4 green onions chopped
- 20 ounces pineapple tidbits drained
How to make this yummy Baked Hawaiian Chicken:
Preheat oven to 325 degrees F.
Cut chicken breasts into bite-sized pieces and season with salt and pepper.
Place cornstarch and eggs in small separate bowls. Dip chicken into cornstarch then coat in egg mixture (I know it seems backwards to dip it in cornstarch first, but trust me on this!).
Heat canola oil in a large skillet over medium-high heat and cook chicken until browned.
Place the chicken in a 9 x 13 greased baking dish sprayed lightly with non-stick cooking spray.
In a medium-sized mixing bowl, whisk together pineapple juice, brown sugar, soy sauce, minced garlic, and cornstarch.
Add the red bell pepper, green bell pepper, green onions and pineapple tidbits.
Pour over chicken and bake for 1 hour, stirring every 20 minutes.
Try serving this with our delicious Hawaiian Luau Fried Rice!
If you love this Hawaiian Baked Chicken, be sure to try Six Sisters Baked Honey chicken tenders our Pineapple Chicken Tenders and our Hawaiian Chicken Rice Bowls. They are amazing.
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Baked Hawaiian Chicken Recipe
Ingredients
- 4 boneless, skinless chicken breasts
- salt and pepper, to taste
- 1 ½ cups corn starch
- 3 eggs, beaten
- ¼ cup canola oil
Hawaiian Sauce Ingredients
- 1 cup pineapple juice
- ½ cup brown sugar
- ⅓ cup soy sauce
- 1 teaspoon minced garlic
- ½ Tablespoon cornstarch
- 1 red bell pepper, diced
- 1 green bell pepper, diced
- 4 green onions, chopped
- 20 ounces pineapple tidbits, drained
Instructions
- Preheat oven to 325 degrees F.
- Cut chicken breasts into bite-sized pieces and season with salt and pepper.
- Place cornstarch and eggs in small separate bowls. Dip chicken into cornstarch then coat in egg mixture (I know it seems backwards to dip it in cornstarch first, but trust me on this!).
- Heat canola oil in a large skillet over medium-high heat and cook chicken until browned.
- Place the chicken in a 9 x 13 greased baking dish sprayed lightly with non-stick cooking spray.
- In a medium-sized mixing bowl, whisk together pineapple juice, brown sugar, soy sauce, minced garlic, and cornstarch.
- Add the red bell pepper, green bell pepper, green onions and pineapple tidbits.
- Pour over chicken and bake for 1 hour, stirring every 20 minutes.
Notes
Nutrition
Did You Make This Recipe?We’d love to hear your thoughts! Leave a review or a question in the comment section below the post.Recipe slightly adapted from The Recipe Critic
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Wow! That recipe looks and sounds absolutely delicious. So many great flavors, PINNED!!
Sounds delicious. I’m definitely going to make this one.
I made this recipe for my family tonight. The dish was very flavorful and delicious. It is a hit with my husband and I liked it, too.
Any reason you couldn’t skip the coating on the chicken and just bake it in the sauce?
That should work too!
Yumm! Definitely going to try this! Is there a way to turn this into a freezer meal? Could I cook the chicken in the skillet and then add everything to a disposable pan and freeze for later?
We have not tried this as a freezer meal. It might take some trial and error. I’m afraid the coating on the chicken may go soggy.
Can the chicken be cooked a day ahead of time, then make the sauce and bake it the next day?
The coating on the chicken could go soggy making it a day ahead and leaving in the fridge. You might want to play with it and see how it goes.