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Delicious chicken that gets breaded and baked in a sweet and tangy pineapple sauce. It bakes to perfection and is so much better than takeout!
My love for this “baked chicken” all started with this baked sweet and sour chicken. I just about died when I made it for the first time and it was better than any takeout that I have ever had. The breading is spot on to any high end chinese restaurant in fact, I think you will agree that it is way better!
I have made several baked chicken recipes since then including sesame chicken, orange chicken, and firecracker chicken. All quickly became popular recipes on the blog with readers. There is something about this breading that is absolutely incredible. And then it bakes to golden and crispy perfection and it allows the sauce to thicken up.
I decided to take a sweet hawaiian spin with this one and add some pineapple to it. The result was amazing and I was reminded again how incredible this recipe is to make! If you are looking to wow your family with dinner tonight, you have got to try this recipe!
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Baked Sweet Hawaiian Chicken
Ingredients
- 4 boneless skinless chicken breasts
- Salt and pepper to taste
- 1 ½ cups cornstarch
- 3 beaten eggs
- ¼ cup canola oil
Sweet Hawaiian Ingredients:
- 1 cup pineapple juice
- ½ cup brown sugar
- ⅓ cup soy sauce
- 1 teaspoon minced garlic
- ½ tablespoon cornstarch
- 1 chopped red pepper
- 1 (20-ounce) can pineapple tidbits, drained
Instructions
- Preheat oven to 325 degrees Fahrenheit. Cut 4 boneless skinless chicken breasts into bite-sized pieces and season with Salt and pepper to taste.
- Put the 1 ½ cups cornstarch in one bowl and 3 beaten eggs in another. Dip the chicken into cornstarch then coat in egg mixture.
- Heat the ¼ cup canola oil in a large skillet over medium-high heat and cook the breaded chicken until browned. Place the chicken in a 9x13-inch greased baking dish.
- In a medium-sized mixing bowl, whisk together 1 cup pineapple juice, ½ cup brown sugar, ⅓ cup soy sauce, 1 teaspoon minced garlic, and ½ tablespoon cornstarch. Add the 1 chopped red pepper and 1 (20-ounce) can pineapple tidbits,.
- Pour the mixture over the chicken and bake for 1 hour stirring the the chicken every 15 minutes or so to coat them in the sauce.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
This was delicious! I am gluten sensitive, so I was excited that this used cornstarch. I had chicken tenders, so I didn’t even cut them into bites. I am an insecure, reluctant cook, and I didn’t do a very good job of frying the chicken crispy enough, but it was still fabulous! Can’t wait to have the leftovers tonight! This will be a regular in our meal rotation!
Holy Hawaii this dish is DELICIOUS and couldn’t be any more EASY!! I had company coming. Did know for sure if they were going to make it for lunch or dinner. Made it ahead. Reheated it. Still DELUCIOUS° Even kept some crispiiness. LOVE IT!!
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.
Hi, I thought this could be cooked in a crockpot. Thanks
I have not tried it in a slow cooker yet. Let me know how it turns out!
Have A Good Day
I’m a horrible cook and I hate cooking with a burning passion and every fiber of my being. That said, this was actually easy and it turned out SO GOOD!! Thank you for giving me one recipe I can be confident in!
Wow, my husband made this for us tonight and it was fantastic! He made Marizetti Hawaiian coleslaw pair with it. Summer fave! Thank you for sharing this recipe.
I searched your comment section but I couldn’t find out if the chicken should have been baked without being covered with foil… would that have made my chicken crispier?
You can bake it covered then the last 10 minutes uncovered for a crispy outside.
This was awesome! My first attempt at Chinese. I have one question … I had a lot of chicken so I whipped up some of the Firecracker chicken sauce (which we loved even more) and put it in a separate baking dish to cook as well. I was wondering if you could freeze some of the chicken after frying it (before baking it) to use with a different sauce at a later time?
This recipe is easy to make and taste just like what you would eat in a Asian restaurant
Fixin to try this… but if I dont have soy sauce, can i use teriyaki sauce instead?
Yes, that is a great substitute.
Can you use and air fryer for the chicken?
That sounds great! I have not used the air fryer for this recipe. Let me know how it turn out!
Can I use veggie oil instead of canola and get the same/similar results? I’m not super familiar with canola oil
Yes, that will work too!
I’ve made this recipe numerous times. It is by far a household favorite. I’m making it tomorrow for our whole family dinner. I’m curious if I can cook the chicken part today, and complete tomorrow? Any guidance would be greatly appreciated. Thank you for sharing this recipe! We love it!!!!
BEST pineapple chicken recipe I’ve ever made! I cooked it on the stovetop instead of baking it in the oven. Added freshly grated ginger and doubled the pineapple juice and thickener to make more sauce.
I have made this recipe twice. The first time it was tasty but a little dry. The second time I doubled the sauce and that was amazing. So flavorful and moist. I will make it again. My family loves it!