Sweet and Savory Baked Hawaiian Chicken

Hearty and satisfying baked Hawaiian chicken is my go-to dinner when I crave something sweet and savory with a tropical twist. This dish is packed with tender, crispy chicken, juicy pineapple and bell pepper chunks, and a sweet-and-savory sauce that will remind you of your favorite Chinese restaurant.

Great recipes don’t have to be complicated; as a working mom, I crave a vacation pretty often, and I choose to make foods that transport me to different places. Just try this Shrimp Ceviche, a refreshing Frozen Strawberry Daiquiri, and top it off with a sweet, chilled Panna Cotta for a gourmet trip to Mexico!

This sweet-and-sour dish is among my kids’ favorite dinners, and no wonder why; the sweet and tangy sauce and the fruit always get them. I usually make a large batch; everyone decides how to have their serving, either over rice or noodles. This meal is not only easy to make, but also versatile. I usually toss in more veggies, like broccoli, cauliflower, baby corn, snap peas, or carrot pieces. It’s a great way to use the veggies that are deliciously sitting in the fridge.

Why you will love this recipe 

• Fast and easy prep: It takes just minutes to prepare this chicken dinner, and then it bakes for an hour while I fix the side dishes. It is easy to have a fully dressed, no-fuss meal that looks like it came from a fancy restaurant.
• Rich, sweet, and salty flavor: The fruit and sauces blend nicely to give the Chicken a sweet, salty flavor that makes it stand out from other chicken dishes. And the brown sugar pineapple sauce gives it a caramelized glaze for extra moisture.
• Customizable: It can easily be served over rice or pasta, or with potatoes and vegetables for a customized dish. I sometimes wrap mine in a tortilla and have it as a light lunch.
• Frugal dinner: Instead of going out, this serves as dinner for 2, saving you money. I can make this meal for less than $20 to serve six people.

What you will need

• Meat: I use 4 boneless, skinless organic chicken breasts, cut into 1-inch cubes.
• Wet ingredients: The protein in the eggs is the glue to hold the cornstarch and seasonings to the meat. 
• Dry ingredients: Cornstarch coats the meat, creating a crispy crust.
• Seasonings: I only use salt and pepper to season the chicken because the sauce has the real flavor.

For the sauce

• Produce: Pineapple tidbits provide perfectly sized pieces and an even distribution of sweet fruit in each bite. Chopped red bell pepper adds a pop of color and natural sweetness with a tender-crisp texture. Minced garlic spreads robust flavor throughout the sauce without clumping. I also get a lime so that I can make my own fresh lime zest and juice. 
• Wet ingredients: Pineapple juice adds sweetness, and the natural enzyme bromelain helps tenderize the Chicken. Orange juice provides a brighter, chickeny taste with fruity depth. Lime juice cuts through the sugary profile with its tanginess and also helps tenderize the meat. Vinegar adds more tangy acidity to the sauce without too much bite. The low-sodium soy sauce adds umami depth, balancing the sweet and tangy flavors without excessive saltiness.
• Dry ingredients: Cornstarch thickens the sauce while adding a glossy finish.
• Seasonings: The molasses in brown sugar caramelizes, adding rich sweetness and resulting in a thick glaze. Lime zest adds an intense citrus aroma and tropical depth, balancing the sugar’s heavy sweetness.

How to prepare

Preheat the oven: First, I preheat the oven to 325 degrees and grease a 9×13-inch baking pan with cooking spray. 

Coat the Chicken: Toss the chicken chunks with salt and pepper in a large bowl. Then, I sprinkle them with cornstarch and toss them to coat thoroughly. I whisk the eggs in a separate bowl and coat the chicken pieces in the egg batter, placing them on a plate as I go. 

Brown: Next, I heat a skillet with vegetable oil over medium-high heat until hot, then add the coated chicken. I cook it in batches, so they have plenty of room. I let them cook for a couple of minutes or until they are just brown on each side. 

Make the sauce: Then, I place them in the prepared baking dish while I mix the sauce ingredients (except the peppers and pineapple) in a medium bowl. I pour it over the chicken, adding the pineapple and bell pepper on top. 

In the oven: Bake for 40 minutes, uncovered, stirring occasionally to ensure everything cooks evenly. 

Rest and serve: Afterward, I let it rest for 10 minutes before serving. 

Expert tip

Don’t overpack the pan

One of the biggest mistakes people make with this recipe is trying to cook all the chicken at once. I understand it is nice to get it all done at once. But if the meat pieces are packed too tightly in the pan, they won’t get crispy; they need to be spaced out so each piece can fry rather than steam.

More tips to consider:

• Don’t cook the meat in the pan all the way through. The meat will continue to cook while in the oven. Overcooked meat is dry no matter how much liquid it is cooked in.
• Remember to add the pineapple pieces and bell peppers until after the sauce is mixed and poured into the pan. I add it to the top of the pan for extra color, crunch, and flavor.
• Use canned pineapple instead of fresh, as fresh pineapple contains too much bromelain, which can make the chicken too mushy.
• Slice the meat into chunks that are the same size so they cook evenly.

Recipe variations and add-ins:

• Drums and thighs: Sometimes I make this easy dinner recipe with drumsticks and thighs instead of chopping up breasts into chunks. Then bake it for 45 to 50 minutes, checking the internal temperature afterward. 
• More vegetables: I like to add more vegetables to make this a whole meal. I usually do red potatoes, carrots, green beans, cauliflower, and broccoli or asparagus. 
• Add fruit: Another way to make this dish more flavorful is to add more fruit, such as mandarin oranges, apples, and peaches. 
• Cajun Hawaiian chicken: My spicy friends love it when I add some of my Cajun seasoning to the sauce. It adds just enough kick to make it hot. 
• Barbecue Hawaiian chicken: I also sometimes add my homemade barbecue sauce for a smoky BBQ flavor. 

Serving suggestions:

I like to serve this Hawaiian Chicken over rice. My Instant Pot rice recipe is quick and easy, always fluffy. It doesn’t matter whether you use white, brown, basmati, jasmine, or arborio. If you are looking for something with fewer carbs, try my cauliflower rice recipe. It is easy to make in under 30 minutes and has a nutty flavor my kids really like. Rather have this baked chicken dinner over noodles? These soba noodles are so light and flavorful, and ready in 20 minutes.

This pineapple-cucumber salad is the perfect side dish. The flavors blend so well with bell peppers, avocado, red onions, chicken, and chic with a lime and honey dressing. When I have leftover chicken, I like to turn it into Hawaiian chicken pizza. My kids love this for lunch or dinner. It also makes a delicious wrap with tortillas, flatbread, or pita pockets. Just add some lettuce, onion, and more of your favorite toppings.

How to store leftovers:

• Refrigerate: Leftovers can be stored in an airtight container in the fridge for 3 to 4 days.  
• Freezing: To keep them longer, I put leftovers in freezer bags to freeze for up to 3 months.   
• Defrost: Before reheating, I thaw leftovers in the fridge overnight.
• Reheating: I reheat thawed leftovers in a skillet or saucepan over medium heat for several minutes.  

Frequently asked questions

More delicious chicken recipes: 

• 4 chicken breasts boneless and skinless – cut into 1-inch cubes
• Salt and pepper to taste
• 1 cup cornstarch
• 3 large eggs beaten
• 1/4 cup vegetable oil

Sauce Ingredients:

• 1 cup pineapple juice use from the pineapple can
• 1/2 cup orange juice
• 2 tablespoons lime juice
• 1 lime zested
• 1/2 cup brown sugar
• 1/3 cup low-sodium soy sauce
• 1 teaspoon rice vinegar
• 2 cloves garlic minced
• 2 tablespoons cornstarch
• 1 red bell pepper chopped
• 1 20 oz. can pineapple tidbits drained

Garnish:

• Green onions chopped
• Sesame seeds

• Preheat oven to 325° F.

• Grease a 9×13-inch baking pan with cooking spray and set aside.

• Add chicken to a large bowl and season it with salt and pepper.

• Place cornstarch in a large bowl, and eggs in another medium bowl.

• Dip seasoned chicken pieces in cornstarch to coat, then coat in eggs.

• Place a large non-stick skillet over medium-high heat. Add vegetable oil.

• Once the oil is hot, cook the coated chicken in batches to avoid overcrowding the pan, turning until golden brown on all sides.

• Once cooked, place the chicken in the prepared baking dish.

• In a medium bowl, whisk together all the sauce ingredients. Pour evenly over the chicken.

• Distribute the chopped bell pepper and pineapple evenly over the chicken.

• Bake, uncovered, for 40 minutes, stirring the mixture a few times.

• Remove from the oven and let stand 10 minutes before serving.

• Serve over rice, garnish with green onions and sesame seeds.

Don’t overpack the pan

One of the biggest mistakes people make with this recipe is trying to cook all the chicken at once. I understand it is nice to get it all done at once. But if the meat pieces are packed too tightly in the pan, they won’t get crispy; they need to be spaced out so each piece can fry rather than steam.

More tips to consider:

• Don’t cook the meat in the pan all the way through. The meat will continue to cook while in the oven. Overcooked meat is dry no matter how much liquid it is cooked in.
• Remember to add the pineapple pieces and bell peppers until after the sauce is mixed and poured into the pan. I add it to the top of the pan for extra color, crunch, and flavor.
• Use canned pineapple instead of fresh, as fresh pineapple contains too much bromelain, which can make the chicken too mushy.
• Slice the meat into chunks that are the same size so they cook evenly.

Calories: 523kcal | Carbohydrates: 59g | Protein: 37g | Fat: 16g | Saturated Fat: 9g | Cholesterol: 178mg | Sodium: 688mg | Potassium: 840mg | Fiber: 2g | Sugar: 31g | Vitamin A: 884IU | Vitamin C: 90mg | Calcium: 56mg | Iron: 2mg