Preheat your oven to 325°F and lightly grease a 9x13 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.

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.

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.

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.

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.

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.