Glazed Baked Hawaiian Chicken

If you ask me, Hawaiian chicken is one of those dishes that makes weeknight dinner feel special.

This baked version gives you crispy chicken coated in a sweet and tangy pineapple sauce that hits all the right notes. Juicy pineapple and red bell pepper add a pop of color and texture to every bite.

The chicken gets dredged in cornstarch and egg for that crispy coating, then baked until golden. A quick sauce made with pineapple juice, soy sauce, and garlic brings everything together with that classic Hawaiian flavor.

It’s a family-friendly meal that’s easier than takeout and tastes even better.

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What Kind of Chicken Should I Use?

For this recipe, boneless skinless chicken breasts are the way to go since they cook evenly and soak up all that sweet and tangy Hawaiian sauce. If your chicken breasts are really thick (like over an inch), consider pounding them to an even thickness or slicing them in half horizontally so they cook through at the same rate. You can also use chicken thighs if that’s what you have on hand – they’ll be a bit more forgiving and stay juicier, though the cooking time might need a slight adjustment. Just make sure whatever chicken you use is at room temperature before you start cooking, as this helps it cook more evenly and get that nice crispy coating.

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Options for Substitutions

This recipe is pretty forgiving when it comes to swaps, so here are some options if you need them:

• Chicken breasts: Chicken thighs work great here and actually stay a bit more tender during baking. You can also use pork chops for a different twist on the Hawaiian theme.
• Cornstarch for coating: If you’re out of cornstarch, you can use all-purpose flour instead. The coating won’t be quite as crispy, but it’ll still taste good.
• Pineapple juice: Orange juice makes a nice substitute and gives you that sweet, fruity flavor. You can also use the juice from the canned pineapple if you have enough.
• Brown sugar: White sugar or honey work in a pinch. If using honey, start with about 1/3 cup since it’s a bit sweeter.
• Fresh pineapple: The canned pineapple is actually easier to work with here, but if you want to use fresh, just cut it into bite-sized chunks.
• Red bell pepper: Green or yellow bell peppers work just as well. You could also add some sliced onions for extra flavor.

Watch Out for These Mistakes While Baking

The biggest mistake when making this dish is not fully draining the pineapple tidbits, which can water down your sauce and make it thin and runny – give them a good shake in the strainer and even pat them dry with a paper towel if needed.

Another common error is skipping the browning step for the chicken, but this quick sear locks in moisture and adds flavor, so don’t rush through it even though the chicken will bake later.

Make sure to stir the casserole every 15 minutes as directed, because the cornstarch-coated chicken can stick to the bottom of the pan and burn if left untouched.

Finally, resist the urge to crank up the oven temperature to speed things up – the low 325°F heat keeps the chicken tender and gives the sauce time to thicken properly without drying out the meat.

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What to Serve With Baked Hawaiian Chicken?

This sweet and tangy chicken is perfect served over a big bowl of white rice or fried rice, which soaks up all that delicious pineapple sauce. I love pairing it with some steamed broccoli or snap peas on the side to balance out the sweetness and add some green to the plate. If you want to go all-in on the tropical theme, coconut rice is another great option that really complements the pineapple flavors. For a lighter meal, try serving it alongside a simple cucumber salad or some roasted vegetables like zucchini and carrots.

Storage Instructions

Store: Keep your leftover baked Hawaiian chicken in an airtight container in the fridge for up to 4 days. The sauce might thicken up a bit as it sits, but that’s totally normal and it still tastes great the next day.

Freeze: This dish freezes pretty well for up to 2 months. Let it cool completely, then store it in a freezer-safe container. The chicken might lose a tiny bit of its crispy coating, but the flavors will still be there when you thaw it out.

Reheat: Warm it up in the microwave for a quick meal, or heat it in the oven at 350°F for about 15 minutes if you want to crisp up the chicken a bit. You can also reheat it on the stovetop over medium-low heat, stirring occasionally until heated through.

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 1700-2000
• Protein: 110-125 g
• Fat: 45-55 g
• Carbohydrates: 215-240 g

Ingredients

For the chicken:

• 4 chicken breasts (cut into 1-inch chunks)
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• 1 cup cornstarch
• 3 eggs (whisked until frothy)
• 1/3 cup vegetable oil (for better batch browning)

For the sauce:

• 1 cup pineapple juice
• 1/3 cup brown sugar
• 1/3 cup soy sauce
• 2 garlic cloves (finely minced)
• 1 tablespoon rice vinegar
• 1/2 teaspoon fresh grated ginger
• 3/4 tbsp cornstarch

For the finishing:

• 1 red bell pepper (cut into 1/2-inch squares)
• 20 oz pineapple tidbits (drained well)

Step 1: Prepare Mise en Place and Season the Chicken

• 4 chicken breasts
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• 3 eggs
• 1 cup cornstarch

Preheat your oven to 325°F and lightly grease a 9×13 inch baking dish.

Cut the chicken breasts into 1-inch chunks and season them evenly with salt and pepper.

In one bowl, whisk the eggs until frothy.

In a separate bowl, combine the cornstarch with a pinch of salt—this creates a seasoned coating that adheres better to the meat.

Step 2: Coat and Brown the Chicken

• coated chicken from Step 1
• 1/3 cup vegetable oil

Working in batches to avoid crowding, dredge each piece of seasoned chicken in the cornstarch mixture, shaking off any excess, then dip into the frothy egg until fully coated.

Heat the vegetable oil in a large skillet over medium-high heat until shimmering.

Brown the coated chicken pieces in batches for 2-3 minutes per side until golden—you’re building flavor here, not cooking through completely.

I like to work in smaller batches even if it takes a few minutes longer; it gives you a better golden crust rather than steaming the chicken.

Step 3: Build the Hawaiian Sauce

• 1 cup pineapple juice
• 1/3 cup brown sugar
• 1/3 cup soy sauce
• 2 garlic cloves
• 1 tablespoon rice vinegar
• 1/2 teaspoon fresh grated ginger
• 3/4 tbsp cornstarch

In a bowl, whisk together the pineapple juice, brown sugar, soy sauce, minced garlic, rice vinegar, fresh grated ginger, and the 3/4 tablespoon cornstarch.

Whisk until the cornstarch is fully dissolved and there are no lumps—this prevents clumping when the sauce heats up.

The cornstarch will thicken the sauce as it bakes, creating a glossy glaze rather than a watery juice.

Step 4: Assemble and Bake

• browned chicken from Step 2
• Hawaiian sauce from Step 3
• 1 red bell pepper
• 20 oz pineapple tidbits

Transfer the browned chicken from Step 2 to your prepared baking dish.

Pour the Hawaiian sauce from Step 3 evenly over the chicken, then scatter the red bell pepper squares and drained pineapple tidbits over the top.

Stir gently to combine everything and ensure the sauce coats the chicken pieces.

Cover the baking dish with foil and place it in the preheated 325°F oven.

Step 5: Bake with Stirring

Bake for 1 hour total, stirring gently every 15 minutes to ensure even cooking and to keep the sauce coating the chicken evenly.

This frequent stirring prevents sticking on the bottom and helps the sauce thicken and caramelize beautifully around each piece.

I find that this gentle, regular stirring also helps the flavors meld together more effectively than just setting it and forgetting it.

Step 6: Rest and Serve

Remove the baking dish from the oven and let the Hawaiian chicken rest for 5 minutes before serving.

This brief rest allows the chicken to firm up slightly and lets the residual heat finish any final cooking.

Spoon the chicken and sauce into bowls or onto plates, making sure each serving gets plenty of the glossy, thickened sauce, pineapple pieces, and peppers.