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.<\/p>\n Great recipes don\u2019t 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>, a refreshing Frozen Strawberry Daiquiri<\/a>, and top it off with a sweet, chilled Panna Cotta<\/a> for a gourmet trip to Mexico!<\/p>\n <\/p>\n This sweet-and-sour dish is among my kids\u2019 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\u2019s a great way to use the veggies that are deliciously sitting in the fridge.<\/p>\n Preheat the oven:<\/strong> First, I preheat the oven to 325 degrees and grease a 9\u00d713-inch baking pan with cooking spray.\u00a0<\/p>\n Coat the Chicken:<\/strong> 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.\u00a0<\/p>\n Brown:<\/strong> 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.\u00a0<\/p>\n Make the sauce:<\/strong> 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.\u00a0<\/p>\n In the oven:<\/strong> Bake for 40 minutes, uncovered, stirring occasionally to ensure everything cooks evenly.\u00a0<\/p>\n Rest and serve:<\/strong> Afterward, I let it rest for 10 minutes before serving.\u00a0<\/p>\n 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\u2019t get crispy; they need to be spaced out so each piece can fry rather than steam.<\/p>\n I like to serve this Hawaiian Chicken over rice. My Instant Pot rice<\/a> recipe is quick and easy, always fluffy. It doesn\u2019t matter whether you use white, brown, basmati, jasmine, or arborio. If you are looking for something with fewer carbs, try my cauliflower rice<\/a> 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<\/a> are so light and flavorful, and ready in 20 minutes.<\/p>\n This pineapple-cucumber salad<\/a> 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.<\/p>\n The most common reason is overcooking. Since we cook the meat twice, be careful not to overcook it. The first: sear the chicken for a few minutes. You are not trying to cook the inside. In fact, move it around and take it out of the pan. Then, make sure you stir it frequently while the chicken bakes, and don\u2019t let the internal temperature exceed 155\u00b0F. It will continue to cook as it rests.\u00a0<\/p>\n<\/p><\/div>\n I suggest marinating for 2 to 4 hours. This is the ideal length of time for getting the most flavor into the meat while still maintaining a firm texture. It will tenderize the chicken without making it mushy. I would only do this with canned pineapple juice, though. Do not use fresh pineapple juice because it contains too much bromelain.\u00a0<\/p>\n<\/p><\/div>\n It may be that the pineapple wasn\u2019t drained well enough. If too much juice was added with the pineapple tidbits, the sauce may be too watery. The bell pepper also releases water as it cooks. This can cause the sauce to become watery. Don\u2019t cover the baking dish while it cooks so the juices can evaporate. If that doesn\u2019t happen, add a cornstarch slurry to thicken the sauce. \u00a0<\/p>\n<\/p><\/div>\n If the chicken is not too crispy, go ahead and turn the broiler on. Broil it for 2 minutes, until golden and crispy. Be sure to keep the oven door open so it doesn\u2019t burn, overcook, and dry out.\u00a0<\/p>\n<\/p><\/div>\n<\/p><\/div>\n Loved this recipe<\/a>?<\/strong> I\u2019d love to hear from you! \ud83d\udc9b Leave a 5-star rating \u2b50\ufe0f<\/strong> in the recipe card below and share your thoughts in the comments<\/strong> \u2013 I read and appreciate every single one!<\/p>\n Let\u2019s stay connected! Follow me on Facebook<\/a>, Instagram<\/a>, Pinterest<\/a>, and YouTube<\/a><\/strong> for more delicious, sweet and savory<\/strong> recipes. Have a question? Ask in the comments, and I\u2019ll be happy to help! \ud83d\ude0a with love Catalina!<\/p>\n<\/div>\n<\/div>\n<\/div>\n Preheat oven to 325\u00b0 F.<\/span><\/p>\n<\/li>\n Grease a 9\u00d713-inch baking pan with cooking spray and set aside.<\/span><\/p>\n<\/li>\n Add chicken to a large bowl and season it with salt and pepper.<\/span><\/p>\n<\/li>\n Place cornstarch in a large bowl, and eggs in another medium bowl.<\/span><\/p>\n<\/li>\n Dip seasoned chicken pieces in cornstarch to coat, then coat in eggs.<\/span><\/p>\n<\/li>\n Place a large non-stick skillet over medium-high heat. Add vegetable oil.<\/span><\/p>\n<\/li>\n Once the oil is hot, cook the coated chicken in batches to avoid overcrowding the pan, turning until golden brown on all sides.<\/span><\/p>\n<\/li>\n Once cooked, place the chicken in the prepared baking dish.<\/span><\/p>\n<\/li>\n In a medium bowl, whisk together all the sauce ingredients. Pour evenly over the chicken.<\/span><\/p>\n<\/li>\n Distribute the chopped bell pepper and pineapple evenly over the chicken.<\/span><\/p>\n<\/li>\n Bake, uncovered, for 40 minutes, stirring the mixture a few times.<\/span><\/p>\n<\/li>\n Remove from the oven and let stand 10 minutes before serving.<\/span><\/p>\n<\/li>\n Serve over rice, garnish with green onions and sesame seeds.<\/span><\/p>\n<\/li>\n<\/ul>\n<\/div>\n<\/div>\n 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\u2019t get crispy; they need to be spaced out so each piece can fry rather than steam.<\/span><\/p>\n![\"Hawaiian](\"https:\/\/sweetandsavorymeals.com\/wp-content\/uploads\/2020\/07\/hawaiian-chicken-680x1020.jpg.webp)
\n<\/picture>\n<\/figure>\nWhy you will love this recipe\u00a0<\/h2>\n
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What you will need<\/h2>\n
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For the sauce<\/h3>\n
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How to prepare<\/h2>\n
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\n<\/picture>\n<\/figure>\nExpert tip<\/h2>\n
Don\u2019t overpack the pan<\/h3>\n
More tips to consider:<\/h4>\n
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\n<\/picture>\n<\/figure>\nRecipe variations and add-ins:<\/h2>\n
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Serving suggestions:<\/h2>\n
How to store leftovers:<\/h2>\n
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\n<\/picture>\n<\/figure>\nFrequently asked questions<\/h2>\n
More delicious chicken recipes:\u00a0<\/span><\/b><\/h2>\n
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Sauce Ingredients:<\/h4>\n
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Garnish:<\/h4>\n
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Don\u2019t overpack the pan<\/h3>\n
More tips to consider:<\/h4>\n
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