Baked Sweet Hawaiian Chicken
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.
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!
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.
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.
Coat Chicken: Dip each piece of chicken in the egg mixture until coated, then place on a parchment lined baking sheet to prevent sticking.
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.
Make Sauce: Combine the pineapple juice, brown sugar, soy sauce, garlic, and cornstarch in a medium bowl, then pour over the chicken.
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
Nonstick Skillet: Ensure good browning and less sticking!
Splatter Screen: Prevents oil from popping everywhere. Also protects you from burns from hot oil.
9 x 13-inch 3-quart baking dish: Perfect for baking then serving!
Air Fyer Instructions
Skip the Eggs: Omit the eggs and coat the chicken in cornstarch only.
Air Fry: Place the chicken in a greased air fryer basket and lightly spray with oil.
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.
Work in Batches: Cook in batches if needed, so everything cooks evenly.
Finish: Add the cooked chicken to the baking dish and continue with the recipe starting at step 6.
Baked Sweet Hawaiian Chicken
Equipment
Ingredients
Sweet Hawaiian Sauce
1 ½ cups pineapple juice¾ cup packed brown sugar½ cup soy sauce low-sodium for less salt2 teaspoons minced garlic about 1 large clove1 tablespoon cornstarch 1 ½ teaspoons1 cup diced red bell pepper about 1 medium bell pepper1 (20-ounce) drained can pineapple tidbits
Instructions
Notes
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.
Nutrition
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