There is no better way to describe this Baked Sweet Hawaiian Chicken than just saying it is really the best! Golden chicken coated in a sweet and tangy sauce, with pineapples and bell peppers. This chicken is so incredible!
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. 🙂
MORE AMAZING CHICKEN RECIPES YOU MAY LIKE:
Baked Sweet Hawaiian Chicken
- 4 boneless skinless chicken breasts
- salt and pepper to taste
- 1 cup cornstarch
- 3 large eggs beaten
- 1/4 cup vegetable oil
- 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 20 oz. can pineapple tidbits, drained
- Preheat oven to 325° F. Grease a 9x13-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!
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