Baked Sweet Hawaiian Chicken
You can imagine that you are in a tropical paradise when you make this Baked Sweet Hawaiian Chicken for dinner. It is very economical and full of flavor. The chicken breasts turn out juicy and tender, and the pineapple tidbits, combined with the brown sugar and the sweet red pepper, give the dish its tropical flavor. Baked Sweet Hawaiian Chicken is easy to make and is quick to clean up. The dish can be eaten a la carte or as a topping for cooked rice of your choice (white, brown, jasmine, basmati, etc.)
Baked Sweet Hawaiian Chicken
Serves 6
Ingredients
• 2 pounds boneless, skinless chicken breasts
• 1 cup cornstarch
• 3 large eggs, beaten
• 1/4 cup vegetable oil
• Salt and pepper, to taste
Hawaiian Sauce
• 1 cup pineapple juice (I used the juice from the can)
• 1/2 cup dark brown sugar
• 1/3 cup soy sauce (low sodium)
• 1 clove garlic, minced
• 1/2 Tablespoon cornstarch
• 1 red bell pepper, chopped
• 1 (20 oz.) can pineapple tidbits, drained – Reserve the liquid to make the sauce
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Directions
Preheat the oven to 325 degrees. Grease a 9×13-inch baking pan.
Cut chicken into bite-sized pieces. Season with salt and pepper.
Place cornstarch in a Ziploc bag.
Break eggs into a medium-sized bowl.
Shake up chicken pieces in cornstarch to coat, then coat in eggs.
Heat oil in a large, non-stick skillet over medium-high heat.
Cook coated chicken, until golden-brown on all sides.
Do not cook it completely as it will finish cooking in the oven.
Place chicken in the prepared dish.
Whisk together the Hawaiian sauce ingredients; pineapple juice, brown sugar, soy sauce, garlic
and cornstarch, in a medium-sized bowl.
Pour evenly over chicken.
Sprinkle the top of the chicken with the chopped bell pepper and pineapple.
Bake, uncovered, for 1 hour.
Stir the chicken at 15 minute intervals to ensure all of the chicken is coated in the sauce.
Remove from oven and let stand 5 minutes before serving.
Enjoy!
| Servings | Prep Time |
| 6 people | 15 minutes |
| Cook Time | Passive Time |
| 65 minutes | 5 minutes |
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You can imagine that you are in a tropical paradise when you make this Baked Sweet Hawaiian Chicken for dinner. It is very economical and full of flavor. The chicken breasts turn out juicy and tender, and the pineapple tidbits, combined with the brown sugar and the sweet red pepper, give the dish its tropical flavor. Baked Sweet Hawaiian Chicken is easy to make and is quick to clean up. The dish can be eaten a la carte or as a topping for cooked rice of your choice (white, brown, jasmine, basmati, etc.)
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- 2 lbs. boneless, skinless chicken breasts
- 1 cup cornstarch
- 3 large eggs beaten
- 1/4 cup vegetable oil
- salt and pepper to taste
- 1 cup Pineapple Juice
- 1/2 cup dark brown sugar
- 1/3 cup low sodium soy sauce
- 1 garlic clove minced
- 1/2 Tbsp. cornstarch
- 1 red bell pepper chopped
- 1 20 oz. canned pineapple tidbits drained *Reserve the liquid to make the sauce.
- Preheat the oven to 325 degrees. Grease a 9x13-inch baking pan. Cut chicken into bite-sized pieces. Season with salt and pepper. Place cornstarch in a Ziploc bag. Break eggs into a medium-sized bowl. Shake up chicken pieces in cornstarch to coat, then coat in eggs. Heat oil in a large, non-stick skillet over medium-high heat. Cook coated chicken, until golden-brown on all sides. Do not cook it completely as it will finish cooking in the oven. Place chicken in the prepared dish. Whisk together the Hawaiian sauce ingredients; pineapple juice, brown sugar, soy sauce, garlic and cornstarch, in a medium-sized bowl. Pour evenly over chicken. Sprinkle the top of the chicken with the chopped bell pepper and pineapple. Bake, uncovered, for 1 hour. Stir the chicken at 15 minute intervals to ensure all of the chicken is coated in the sauce. Remove from oven and let stand 5 minutes before serving. Enjoy!