Baked Sweet Hawaiian Chicken

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This Baked Sweet Hawaiian Chicken is truly the best! Golden chicken coated in a sweet and tangy sauce, with pineapples and bell peppers. It is incredible!

Hawaiian Chicken

There is no better way to describe this Baked Sweet Hawaiian Chicken than saying it is just the best! Golden chicken coated in a sweet and tangy sauce, with pineapples and bell peppers. This chicken is so incredible!

The timing couldn’t be any better to share this Hawaiian-inspired dish when we just booked our third trip to Maui! I am anxiously waiting to eat delicious Hawaiian food when we are there, but until then this amazing chicken fits the bill. It’s actually a lot like my Baked Sweet and Sour Chicken recipe I posted on my blog almost nine years ago. There’s just a few small differences that make a huge difference in the taste. I can’t say enough good things about this Baked Sweet Hawaiian Chicken!

Try it as soon as you can if you haven’t already. I promise, it’s going to become a new family favorite. πŸ™‚

Hawaiian Chicken


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Hawaiian Chicken
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5 from 9 votes

Baked Sweet Hawaiian Chicken

Prep Time 25 minutes
Cook Time 1 hour
Servings 5
Author Holly


  • 4 boneless skinless chicken breasts
  • salt and pepper to taste
  • 1 cup cornstarch
  • 3 large eggs beaten
  • 1/4 cup vegetable oil

Sauce Ingredients

  • 1 cup pineapple juice
  • 1/2 cup brown sugar
  • 1/3 cup low-sodium soy sauce
  • 1 clove garlic minced
  • 1/2 Tablespoon cornstarch
  • 1 red bell pepper chopped (seeds removed)
  • 1 can (20 ounces) pineapple tidbits, drained


  • Preheat oven to 325° F. Grease a 9×13-inch baking pan with cooking spray. Set aside.
  • 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.
  • 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.
  • 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.
  • 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!


Recipe adapted from: Mel’s Kitchen Cafe/ Recipe Critic



Hawaiian Chicken
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33 thoughts on “Baked Sweet Hawaiian Chicken

  1. I don’t think I’ve ever left a comment on anyone’s blog before. But I just have to tell you how much easier you make my life! I have spent so much time looking for recipes on line only to spend way too much money and time in the kitchen and then have my family not even eat it! Your recipes are simple, and my family loves them! I’ve stopped looking at other food blogs and you are all I need! I’m excited to try this one. The sweet and sour chicken is a staple in our house and this Hawaiian twist looks yummy. I’m excited for you to go to Hawaii, we just got back and it was SOOOOO nice. I’m going to make this recipe this week and pretend we are still there.

    1. Allison!! Wow. What a sweet, kind and amazing comment. Thank you so so much! You are the sweetest πŸ™‚ I hope you love this recipe. It is definitely our new favorite! Especially, when my little Emma scarfs it down in 5 minutes and begs for more πŸ™‚ ha! We are so excited for Hawaii! I’m literally counting down the days! So fun you just got back! I bet you had a blast. Thanks again for such a nice comment. I’m so happy you are loving the recipes. Thanks for letting me know. I truly appreciate it πŸ™‚

  2. Looks wonderful! I am trying this very soon! I see you serve over rice, which is a must, but is there anything else you serve along with this or is this the only dish? Thanks for all your amazing recipes!

  3. Soooo delicious and so easy! I thought for sure I messed up frying the eggy chicken but it turned out amazing!!! So far we have loved all of your recipes. Thank you for your blog!!!

  4. My Husband and I love this recipe, we have made it twice now, but I had one question about the serving size is this made with 4-4oz chicken breast or with 4- 6oz chicken breast, we have been using chicken tenders about 1.25 lbs to 1.50 lbs. Thanks for sharing this amazing recipe. We are going to make this for Father’s Day can’t wait to share the day with a good meal.

  5. I have really enjoyed a few of your recipes like the Tereaki chicken and the chicken noodle casserole, however this one was a miss. I wanted to post so everyone sees that not all the recipes are perfect. I would want to know. Personally, I would skip this one. The frying before hand left the flavor profile boring and dull.

  6. Do you think you could do this without the chicken coating? Saute chicken naked then toss in sauce and bake?

    1. 5 stars
      I’ve made it on the stove top using a jumbo skillet & it came out fine. I also added about 1..5 lbs. of mixed broccoli & carrots. it was easy, faster & delicious.

  7. This recipe has become a favorite in our house for a few months now. We are about to sit down to it right now. Thank you!

  8. This. Is. So. Goooooood!! Seriously one the best recipes I’ve tried in a long time. My husband also loved it! I did double the recipe for the sauce and served it over egg noodles. I’m definitely putting this on my regular rotation! Thanks πŸ™‚

  9. I’ve made your baked sweet and sour chicken and fried rice many times, so when I saw this recipe, I trusted that it would be delicious too. I was right. This is a fantastic dish, the flavors are amazing. Instead of green onions, I added a small finely diced white onion along with the red bell peppers, though I know it would be great with the green onions. As much as I love your baked sweet and sour, I actually think this is my favorite. The combinations of flavors are spot on. Thanks for a great recipe, I look forward to trying others in the future.

  10. 5 stars
    I AM ONE OF THOSE PEOPLE THAT REALLY CANNOT COOK. I WASN’T EVEN GOING TO ATTEMPT THIS RECIPE BECAUSE I’VE NEVER BEEN ABLE TO Successfully fry chicken. But I tried anyway because it sounded so good. I did actually mess up the frying part because I dredged the chicken in egg first and cornstarch second so that was a problem haha. But other than that it turned out great! Even my extremely picky 8 year old loved it. We are making it again tonight with the correct order of operations lol. I’m sure it’ll be even better. This will DEFINITELY be a regular meal in our house.

  11. 5 stars
    Oh my! Soooooo good. The sauce is spectacular. It was Seriously delicious, but with the frying step it’s a bit time consuming for a week night dinner. I wonder if you could use some of those frozen breaded popcorn chicken bites baked in the oven, then add the sauce and continue baking. It Wouldn’t be as good but it would shave off enough time to make it a fairly quick week night meal. This recipe is a keeper!

  12. 5 stars

  13. 5 stars
    Wow!! This recipe is off the charts delicious. We had it on mothers day and I had 4 people ask for the recipe.

  14. 5 stars
    My husband and I absolutely love this recipe, I make it 3 to 4 times a month, i had some shrimp in the freezer and thought I would try shrimp instead of chicken. It was really good too, but we decided that we like the chicken better

  15. I’ve never found a restaurant or recipe that compared to the Hawaiian Chicken I always ate at my favorite restaurant…until now. so thank you! I prefer it with 1″ chunks of green bell pepper and of Texas sweet onions. amazing.

  16. 5 stars
    For me, there was a lot to prep. I used chicken thighs instead. what a wonderful dish. my son actually hung up the phone to eat. just the right amount of sweet and tangy . this is going to be a company dinner, a weekend dinner and a weeknight dinner. heck. I might even have this for breakfast.

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