This Baked Sweet Hawaiian Chicken is an easy meal to make for the whole family that is delicious with sweet n’ tangy taste they’ll love!
When you have a craving of Hawaiian food, bring it to your kitchen table with this amazing dish. It’s a little bit of sweet and a little bit of sour but oh so good! The chicken is coated with brown sugar, cornstarch and seasoning and then topped with yummy Hawaiian sauce. You can serve it over a bed of rice, lettuce or just eat it like it is. It’s been a favorite in our house for awhile now and I’m sure you will like it too!
Ingredients
Serves 5
4 boneless skinless chicken breasts, cooked and cubed
1 cup cornstarch
3 eggs, beaten
1/4 cup vegetable oil
Salt and pepper to taste
Hawaiian Sauce Ingredients
1 cup pineapple juice, use leftover juice from tidbits can
1/2 cup brown sugar
1/3 cup soy sauce (low sodium)
1 tsp garlic minced
1/2 tbsp cornstarch
1 red bell pepper, chopped and seeds removed
1 20 oz. can pineapple tidbits, drained
How to Make Baked Sweet Hawaiian Chicken
Preheat oven to 325 degrees F. Prepare a 9×13-inch baking pan with cooking spray.
Cut chicken breasts in bite-size pieces and season with salt and pepper. Place cornstarch in a large Ziploc bag, and eggs in a separate medium bowl. Toss chicken pieces in cornstarch to coat, then coat in eggs.
In a large non-stick skillet over medium heat, cook coated chicken until golden-brown on all sides. (It will not cook all the way through. It will finish baking in the oven) Place chicken in the prepared dish.
In a medium bowl add the Hawaiian sauce ingredients; pineapple juice, soy sauce, garlic, brown sugar and cornstarch. Pour over the top of the chicken. Sprinkle the top of the chicken with the chopped bell pepper and pineapple.
Bake, uncovered, for 1 hour. (Stirring the chicken every 15 minutes or so allows it to evenly coat in sauce.) Remove from oven and allow it to cool 5 minutes before serving. Enjoy!
Baked Sweet Hawaiian Chicken
This Baked Sweet Hawaiian Chicken is an easy meal to make for the whole family that is delicious with sweet n' tangy taste they'll love!
Ingredients
- 4 boneless skinless chicken breasts, cooked and cubed
- 1 cup cornstarch
- 3 eggs, beaten
- 1/4 cup vegetable oil
- Salt and pepper to taste
Hawaiian Sauce Ingredients
- 1 cup pineapple juice, use leftover juice from tidbits can
- 1/2 cup brown sugar
- 1/3 cup soy sauce (low sodium)
- 1 tsp garlic minced
- 1/2 tbsp cornstarch
- 1 red bell pepper, chopped and seeds removed
- 1 20 oz. can pineapple tidbits, drained
Instructions
- Preheat oven to 325 degrees F. Prepare a 9x13-inch baking pan with cooking spray.
- Cut chicken breasts in bite-size pieces and season with salt and pepper. Place cornstarch in a large Ziploc bag, and eggs in a separate medium bowl. Toss chicken pieces in cornstarch to coat, then coat in eggs.
- In a large non-stick skillet over medium heat, cook coated chicken until golden-brown on all sides. (It will not cook all the way through. It will finish baking in the oven) Place chicken in the prepared dish.
- In a medium bowl add the Hawaiian sauce ingredients; pineapple juice, soy sauce, garlic, brown sugar and cornstarch. Pour over the top of the chicken. Sprinkle the top of the chicken with the chopped bell pepper and pineapple.
- Bake, uncovered, for 1 hour. (Stirring the chicken every 15 minutes or so allows it to evenly coat in sauce.) Remove from oven and allow it to cool 5 minutes before serving. Enjoy!
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