Sweet, yummy and delish! Enjoy this twist on chicken with an easy baked Hawaiian Chicken recipe which can stand alone as an entree or serve over rice. Save time by using leftover chicken; just tweak the cooking time to liven up your chicken leftovers or store bought rotisserie chicken.
Ingredients Aloha Hawaiian Chicken
For Chicken Preparation:
- 2 pounds boneless, skinless chicken breasts
- 1 cup cornstarch
- 3 large eggs, beaten
- 1/4 cup vegetable oil
- salt and pepper, to taste
For Hawaiian Sauce:
- 1 cup pineapple juice (can also use juice from canned pineapple)
- 1/2 cup dark brown sugar
- 1/3 cup low sodium soy sauce
- 1 clove minced garlic
- 1/2 Tablespoon cornstarch
- 1 chopped red bell pepper
- 1 (20 oz.) can of pineapple tidbits. Drain the can and reserve juice for the Hawaiian sauce
- Grease a 9×13-inch baking pan and preheat the oven to 325 degrees.
- Season chicken with salt and pepper. Cut in bite-size pieces.
- Place cornstarch in a quart size or gallon size plastic bag.
- Place eggs in a separate medium bowl.
- Place chicken pieces in the plastic bag filled with cornstarch. Shake to coat chicken pieces.
- Then dip cornstarch coated chicken into the eggs.
- Heat vegetable oil in a large, non-stick skillet over medium-high heat. Olive oil works too.
- Cook coated and dipped chicken until golden-brown on all sides. Place chicken in the prepared dish. Do not cook chicken fully as the chicken will cook in the oven.
- In a medium bowl whisk together the Hawaiian sauce ingredients; pineapple juice, brown sugar, low sodium soy sauce, garlic and cornstarch. Pour evenly over chicken.
- Sprinkle the top of the chicken with the chopped bell pepper and pineapple.
- Bake chicken uncovered for 1 hour. It is recommended to stir the chicken every 15 minutes to ensure the chicken pieces remain coated in sauce.
- Remove from oven and let stand 5 minutes before serving.
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