Categories: FOOD

Baked Sweet Hawaiian Chicken with Pineapple


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I’m updating my “Tuesday night dinner that feels like we’re in Hawaii” with double the sauce! You guys asked, so I added more of that sweet, tangy, deliciousness to this Baked Sweet Hawaiian chicken! It’s easy, even after a busy day!

Say Aloha to Your New Favorite Dinner

  • Simple Ingredients, Big Flavor: You don’t need anything fancy here, just pantry staples that come together into a sweet, tangy sauce.
  • Sauce That Actually Hits: It’s perfectly balanced, not too sweet, not too heavy, and coats every piece of chicken!
  • Consistently Good: No complicated steps, no guesswork, just a great recipe that turns out every time.

A Reader’s Review

Alyssa, I had to leave a comment because this was out of this world!! I doubled the recipe and there’s hardly any left!! Definitely will be making this again.

Jennifer

Baked Hawaiian Chicken Ingredients

  • Pineapple: You can use diced fresh pineapple instead of pineapple tidbits if you’d like.
  • Bell Pepper: Any color works, but green peppers have a slightly more bitter flavor, while red, yellow, and orange are sweeter.
  • Soy Sauce: For lower salt content, use low-sodium soy sauce.

Baked Sweet Hawaiian Chicken Recipe

My baked Hawaiian chicken recipe is just so good, and every time I make it, I wonder why I don’t make it more. I whip up some instant pot rice and some Hawaiian sweet rolls for a full meal!

  1. Prep: Preheat oven to 325°F and spray a 9×13 baking dish with nonstick spray. Cut chicken into bite sized pieces, then season with salt and pepper.
  2. Cornstarch Chicken: Add cornstarch to a large ziplock bag and eggs to a bowl. Add the chicken to the bag, seal, and shake until evenly coated.
  3. Coat Chicken: Dip each piece of chicken in the egg mixture until coated, then place on a parchment lined baking sheet to prevent sticking.
  4. Cook in Batches: Heat oil in a large skillet over medium high heat. Cook the chicken in 2 to 3 batches until browned, then transfer to the baking dish. No need to cook through; it will finish in the oven.
  5. Make Sauce: Combine the pineapple juice, brown sugar, soy sauce, garlic, and cornstarch in a medium bowl, then pour over the chicken.
  6. Bake: Top with bell pepper and pineapple. Bake uncovered for 1 hour, stirring every 15 to 20 minutes to coat in the sauce. Let the baked sweet Hawaiian chicken stand 5 to 10 minutes before serving.

Must Have Tools For This Recipe

Air Fyer Instructions

  1. Skip the Eggs: Omit the eggs and coat the chicken in cornstarch only.
  2. Air Fry: Place the chicken in a greased air fryer basket and lightly spray with oil.
  3. Cook: Cook at 350°F for 4 to 5 minutes, flip, spray again, and cook another 4 to 5 minutes until it reaches 165°F.
  4. Work in Batches: Cook in batches if needed, so everything cooks evenly.
  5. Finish: Add the cooked chicken to the baking dish and continue with the recipe starting at step 6.

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  • Preheat oven to 325 degrees Fahrenheit. Spray a 9 x 13-inch baking dish with nonstick cooking spray, then set aside.

  • Cut 4 boneless skinless chicken breasts into bite-sized pieces and season well with ¾ teaspoon salt and ½ teaspoon ground black pepper.

  • Add 1 ¼ cups cornstarch to a large ziplock bag, and 3 large beaten eggs to a bowl. Add the diced chicken to the ziplock bag and close it securely before shaking vigorously, until all the chicken is evenly coated in cornstarch.

  • Dip each piece of chicken into the eggs until coated. To prevent the chicken from sticking, you can place the coated pieces on a parchment-lined baking sheet.

  • Heat ⅓ cup canola oil in a large skillet over medium-high heat, and cook the breaded chicken in 2-3 batches until browned. No need to cook them completely through, since they will finish cooking in the oven. Add the browned pieces to the prepared baking dish.

  • Combine 1 ½ cups pineapple juice, ¾ cup packed brown sugar, ½ cup soy sauce, 2 teaspoons minced garlic, and 1 tablespoon cornstarch in a medium bowl, then pour over the chicken.

  • Top with 1 cup diced red bell pepper and 1 (20-ounce) drained can pineapple tidbits.

  • Bake uncovered for 1 hour, stirring the chicken every 15-20 minutes or so to coat it evenly in the sauce. Let the dish stand for 5-10 minutes before serving.

    • Leftover, Make Ahead, and Reheating Instructions
    • Fridge: Store in an airtight container for up to 5 days.
    • Freezer: Freeze pan-fried chicken on a parchment-lined sheet for 1 to 2 hours until solid, then transfer to a freezer bag. Store sauce separately. Bake from frozen with sauce, adding 10 to 15 minutes. Freeze up to 3 months.
    • Make Ahead: Sauce can be made up to 3 days ahead and refrigerated. Don’t prep the chicken early or it will get soggy.
    • Reheat: Warm on the stove over medium heat, stirring often, until heated through. Avoid the microwave so the chicken stays tender.

Calories: 446kcalCarbohydrates: 59gProtein: 23gFat: 14gSaturated Fat: 2gPolyunsaturated Fat: 3gMonounsaturated Fat: 7gTrans Fat: 0.1gCholesterol: 124mgSodium: 1163mgPotassium: 589mgFiber: 2gSugar: 36gVitamin A: 748IUVitamin C: 36mgCalcium: 56mgIron: 2mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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