This Baked Sweet Hawaiian Chicken is a mouthwatering combination of tender chicken, sweet pineapple, and a tangy homemade sauce. It’s the perfect balance of savory and sweet, making it a family-friendly dish that’s simple to prepare. Serve it over steamed rice for a tropical-inspired dinner everyone will love!

Necessary Kitchen Equipment

Mixing bowls
Whisk
9×13-inch baking dish
Large skillet
Spatula

Ingredients

1 ½ pounds boneless, skinless chicken breasts, cut into bite-sized pieces
½ cup cornstarch
2 large eggs, beaten
3 tablespoons vegetable oil, for frying

Sauce:

¾ cup granulated sugar
½ cup pineapple juice
½ cup rice vinegar
1 tablespoon soy sauce
1 teaspoon garlic powder
½ teaspoon ginger powder
¼ cup ketchup

Additional:

1 (20-ounce) can pineapple chunks, drained
Sliced green onions, for garnish (optional)

Step-by-Step Instructions

1. Preheat Oven:

Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish and set aside.

2. Coat the Chicken:

Place the cornstarch in one bowl and the beaten eggs in another. Dip the chicken pieces in the cornstarch, coating them thoroughly, then dip them into the egg.

3. Sear the Chicken:

Heat the vegetable oil in a large skillet over medium-high heat. Sear the chicken pieces until golden brown on all sides. The chicken does not need to be fully cooked, as it will finish in the oven. Place the seared chicken in the prepared baking dish.

4. Prepare the Sauce:

In a mixing bowl, whisk together the sugar, pineapple juice, rice vinegar, soy sauce, garlic powder, ginger powder, and ketchup.

5. Combine and Bake:

Pour the sauce evenly over the chicken in the baking dish. Scatter the pineapple chunks over the top. Bake uncovered for 50-60 minutes, stirring every 15-20 minutes to ensure the chicken is evenly coated in the sauce.

6. Garnish and Serve:

Once baked, garnish with sliced green onions if desired. Serve over steamed rice or alongside your favorite vegetables.

Recipe Tips

Customize the Flavor: Add a touch of sriracha or red pepper flakes for a spicy kick.
Use Thighs: For a juicier option, substitute chicken breasts with boneless, skinless chicken thighs.
Sauce Thickening: If you prefer a thicker sauce, mix 1 tablespoon of cornstarch with 2 tablespoons of water and stir it into the sauce during the last 10 minutes of baking.

What to Serve with Sweet Hawaiian Chicken

Rice: Steamed white or brown rice is the perfect base for soaking up the sauce.
Vegetables: Pair with roasted broccoli, sautéed green beans, or a simple salad.
Rolls: Serve with Hawaiian rolls for a fun and fitting side.

Frequently Asked Questions

1. Can I make this ahead of time? Yes, you can prepare the chicken and sauce in advance and refrigerate them separately. Combine and bake when ready to serve.

2. How do I store leftovers? Store in an airtight container in the refrigerator for up to 3 days.

3. Can I freeze this dish? Yes, freeze in an airtight container for up to 2 months. Thaw in the refrigerator overnight before reheating.

Enjoy this tropical-inspired Baked Sweet Hawaiian Chicken, a dish that’s equal parts comforting and flavorful!