\n<\/p>\n
This website may contain affiliate links and advertising so that we can provide recipes to you. Read my disclosure policy<\/a>.<\/p>\n<\/div>\n<\/div>\n<\/p>\nI\u2019m updating my \u201cTuesday night dinner that feels like we\u2019re in Hawaii\u201d with double the sauce<\/strong>! You guys asked, so I added more of that sweet, tangy, deliciousness<\/strong> to this Baked Sweet Hawaiian chicken! It\u2019s easy, even after a busy day!<\/p>\n<\/figure>\n\nSay Aloha to Your New Favorite Dinner<\/h2>\n\nSimple Ingredients, Big Flavor:<\/strong> You don\u2019t need anything fancy here, just pantry staples that come together into a sweet, tangy sauce.<\/li>\nSauce That Actually Hits:<\/strong> It\u2019s perfectly balanced, not too sweet, not too heavy, and coats every piece of chicken!<\/li>\nConsistently Good:<\/strong> No complicated steps, no guesswork, just a great recipe that turns out every time.<\/li>\n<\/ul>\n<\/div>\n\n<\/p>\nA Reader\u2019s Review<\/p>\n\nAlyssa, I had to leave a comment because this was out of this world!! I doubled the recipe and there\u2019s hardly any left!! Definitely will be making this again.<\/p>\n<\/div>\n<\/p>\nJennifer<\/p>\n<\/div>\n<\/div>\n <\/p>\n<\/p>\n\n\nBaked Hawaiian Chicken Ingredients<\/h3>\n<\/figure>\n<\/figure>\n\nPineapple:<\/strong> You can use diced fresh pineapple instead of pineapple tidbits if you\u2019d like. <\/li>\nBell Pepper:<\/strong> Any color works, but green peppers have a slightly more bitter flavor, while red, yellow, and orange are sweeter.<\/li>\nSoy Sauce:<\/strong> For lower salt content, use low-sodium soy sauce<\/a>.<\/li>\n<\/ul>\n<\/div>\n<\/div>\n<\/div>\n <\/p>\nBaked Sweet Hawaiian Chicken Recipe<\/h2>\nMy baked Hawaiian chicken recipe is just so good, and every time I make it, I wonder why I don\u2019t make it more. I whip up some instant pot rice<\/a> and some Hawaiian sweet rolls<\/a> for a full meal!<\/p>\n\nPrep:<\/strong> Preheat oven to 325\u00b0F and spray a 9\u00d713 baking dish with nonstick spray. Cut chicken into bite sized pieces, then season with salt and pepper.<\/li>\nCornstarch Chicken:<\/strong> Add cornstarch to a large ziplock bag and eggs to a bowl. Add the chicken to the bag, seal, and shake until evenly coated.<\/li>\nCoat Chicken: <\/strong>Dip each piece of chicken in the egg mixture until coated, then place on a parchment lined baking sheet to prevent sticking.<\/li>\nCook in Batches<\/strong>: Heat oil in a large skillet over medium high heat. Cook the chicken in 2 to 3 batches until browned, then transfer to the baking dish. No need to cook through; it will finish in the oven.<\/li>\nMake Sauce:<\/strong> Combine\u00a0the pineapple juice<\/a>, brown sugar,\u00a0soy sauce, garlic, and\u00a0cornstarch\u00a0in a medium bowl, then pour over the chicken.<\/li>\nBake: <\/strong>Top with bell pepper and pineapple. Bake uncovered for 1 hour, stirring every 15 to 20 minutes to coat in the sauce. Let the baked sweet Hawaiian chicken stand 5 to 10 minutes before serving.<\/li>\n<\/ol>\n\n<\/figure>\n<\/figure>\n<\/figure>\n<\/figure>\n<\/figure>\n<\/figure>\n<\/figure>\n<\/p>\n\n\nMust Have Tools For This Recipe <\/h3>\n<\/div>\n<\/div>\n<\/div>\n <\/p>\n\nAir Fyer Instructions<\/h2>\n\nSkip the Eggs: <\/strong>Omit the eggs and coat the chicken in cornstarch only.<\/li>\nAir Fry:<\/strong> Place the chicken in a greased air fryer basket and lightly spray with oil. <\/li>\nCook<\/strong>: Cook at 350\u00b0F for 4 to 5 minutes, flip, spray again, and cook another 4 to 5 minutes until it reaches 165\u00b0F.<\/li>\nWork in Batches:<\/strong> Cook in batches if needed, so everything cooks evenly.<\/li>\nFinish: <\/strong>Add the cooked chicken to the baking dish and continue with the recipe starting at step 6.<\/li>\n<\/ol>\n<\/div>\n\n\nPin this now to find it later<\/p>\nPin It<\/a><\/div>\n<\/div>\n\n\n\nCook Mode<\/span><\/label>Prevent your screen from going dark<\/span><\/p>\n\n\n\n\nPreheat oven to 325 degrees Fahrenheit. Spray a 9 x 13-inch baking dish with nonstick cooking spray, then set aside. <\/span><\/p>\n<\/li>\n\nCut 4 boneless skinless chicken breasts<\/span> into bite-sized pieces and season well with \u00be teaspoon salt<\/span> and \u00bd teaspoon ground black pepper<\/span>.<\/span><\/p>\n<\/li>\n\nAdd 1 \u00bc cups cornstarch<\/span> to a large ziplock bag, and 3 large beaten eggs<\/span> to a bowl. Add the diced chicken to the ziplock bag and close it securely before shaking vigorously, until all the chicken is evenly coated in cornstarch. <\/span><\/p>\n<\/li>\n\nDip each piece of chicken into the eggs until coated. To prevent the chicken from sticking, you can place the coated pieces on a parchment-lined baking sheet.<\/span><\/p>\n<\/li>\n\nHeat \u2153 cup canola oil<\/span> in a large skillet over medium-high heat, and cook the breaded chicken in 2-3 batches until browned. No need to cook them completely through, since they will finish cooking in the oven. Add the browned pieces to the prepared baking dish. <\/span><\/p>\n<\/li>\n\nCombine 1 \u00bd cups pineapple juice<\/span>, \u00be cup packed brown sugar<\/span>, \u00bd cup soy sauce<\/span>, 2 teaspoons minced garlic<\/span>, and 1 tablespoon cornstarch<\/span> in a medium bowl, then pour over the chicken. <\/span><\/p>\n<\/li>\n\nTop with 1 cup diced red bell pepper<\/span> and 1 (20-ounce) drained can pineapple tidbits<\/span>.<\/span><\/p>\n<\/li>\n\nBake uncovered for 1 hour, stirring the chicken every 15-20 minutes or so to coat it evenly in the sauce. Let the dish stand for 5-10 minutes before serving. <\/span><\/p>\n<\/li>\n<\/ul>\n<\/div>\n<\/div>\n\n\n\n\n\nLeftover, Make Ahead, and Reheating Instructions<\/strong><\/li>\nFridge:<\/strong> Store in an airtight container for up to 5 days.<\/li>\nFreezer:<\/strong>\u00a0Freeze pan-fried chicken on a parchment-lined sheet for 1 to 2 hours until solid, then transfer to a freezer bag. Store sauce separately. Bake from frozen with sauce, adding 10 to 15 minutes. Freeze up to 3 months.<\/li>\nMake Ahead:<\/strong> Sauce can be made up to 3 days ahead and refrigerated. Don\u2019t prep the chicken early or it will get soggy.<\/li>\nReheat:<\/strong> Warm on the stove over medium heat, stirring often, until heated through. Avoid the microwave so the chicken stays tender.<\/li>\n<\/ul>\n<\/li>\n<\/ul>\n<\/div>\n<\/div>\n\n\nCalories: <\/span>446<\/span>kcal<\/span><\/span>Carbohydrates: <\/span>59<\/span>g<\/span><\/span>Protein: <\/span>23<\/span>g<\/span><\/span>Fat: <\/span>14<\/span>g<\/span><\/span>Saturated Fat: <\/span>2<\/span>g<\/span><\/span>Polyunsaturated Fat: <\/span>3<\/span>g<\/span><\/span>Monounsaturated Fat: <\/span>7<\/span>g<\/span><\/span>Trans Fat: <\/span>0.1<\/span>g<\/span><\/span>Cholesterol: <\/span>124<\/span>mg<\/span><\/span>Sodium: <\/span>1163<\/span>mg<\/span><\/span>Potassium: <\/span>589<\/span>mg<\/span><\/span>Fiber: <\/span>2<\/span>g<\/span><\/span>Sugar: <\/span>36<\/span>g<\/span><\/span>Vitamin A: <\/span>748<\/span>IU<\/span><\/span>Vitamin C: <\/span>36<\/span>mg<\/span><\/span>Calcium: <\/span>56<\/span>mg<\/span><\/span>Iron: <\/span>2<\/span>mg<\/span><\/span><\/p>\n<\/div>\nNutrition information is automatically calculated, so should only be used as an approximation.<\/p>\n<\/p><\/div>\n<\/div>\n<\/div>\n<\/div>\nSave<\/span><\/p>\n<\/figure>\n<\/div>\n
<\/p>\n
I\u2019m updating my \u201cTuesday night dinner that feels like we\u2019re in Hawaii\u201d with double the sauce<\/strong>! You guys asked, so I added more of that sweet, tangy, deliciousness<\/strong> to this Baked Sweet Hawaiian chicken! It\u2019s easy, even after a busy day!<\/p>\n<\/figure>\n\nSay Aloha to Your New Favorite Dinner<\/h2>\n\nSimple Ingredients, Big Flavor:<\/strong> You don\u2019t need anything fancy here, just pantry staples that come together into a sweet, tangy sauce.<\/li>\nSauce That Actually Hits:<\/strong> It\u2019s perfectly balanced, not too sweet, not too heavy, and coats every piece of chicken!<\/li>\nConsistently Good:<\/strong> No complicated steps, no guesswork, just a great recipe that turns out every time.<\/li>\n<\/ul>\n<\/div>\n\n<\/p>\nA Reader\u2019s Review<\/p>\n\nAlyssa, I had to leave a comment because this was out of this world!! I doubled the recipe and there\u2019s hardly any left!! Definitely will be making this again.<\/p>\n<\/div>\n<\/p>\nJennifer<\/p>\n<\/div>\n<\/div>\n <\/p>\n<\/p>\n\n\nBaked Hawaiian Chicken Ingredients<\/h3>\n<\/figure>\n<\/figure>\n\nPineapple:<\/strong> You can use diced fresh pineapple instead of pineapple tidbits if you\u2019d like. <\/li>\nBell Pepper:<\/strong> Any color works, but green peppers have a slightly more bitter flavor, while red, yellow, and orange are sweeter.<\/li>\nSoy Sauce:<\/strong> For lower salt content, use low-sodium soy sauce<\/a>.<\/li>\n<\/ul>\n<\/div>\n<\/div>\n<\/div>\n <\/p>\nBaked Sweet Hawaiian Chicken Recipe<\/h2>\nMy baked Hawaiian chicken recipe is just so good, and every time I make it, I wonder why I don\u2019t make it more. I whip up some instant pot rice<\/a> and some Hawaiian sweet rolls<\/a> for a full meal!<\/p>\n\nPrep:<\/strong> Preheat oven to 325\u00b0F and spray a 9\u00d713 baking dish with nonstick spray. Cut chicken into bite sized pieces, then season with salt and pepper.<\/li>\nCornstarch Chicken:<\/strong> Add cornstarch to a large ziplock bag and eggs to a bowl. Add the chicken to the bag, seal, and shake until evenly coated.<\/li>\nCoat Chicken: <\/strong>Dip each piece of chicken in the egg mixture until coated, then place on a parchment lined baking sheet to prevent sticking.<\/li>\nCook in Batches<\/strong>: Heat oil in a large skillet over medium high heat. Cook the chicken in 2 to 3 batches until browned, then transfer to the baking dish. No need to cook through; it will finish in the oven.<\/li>\nMake Sauce:<\/strong> Combine\u00a0the pineapple juice<\/a>, brown sugar,\u00a0soy sauce, garlic, and\u00a0cornstarch\u00a0in a medium bowl, then pour over the chicken.<\/li>\nBake: <\/strong>Top with bell pepper and pineapple. Bake uncovered for 1 hour, stirring every 15 to 20 minutes to coat in the sauce. Let the baked sweet Hawaiian chicken stand 5 to 10 minutes before serving.<\/li>\n<\/ol>\n\n<\/figure>\n<\/figure>\n<\/figure>\n<\/figure>\n<\/figure>\n<\/figure>\n<\/figure>\n<\/p>\n\n\nMust Have Tools For This Recipe <\/h3>\n<\/div>\n<\/div>\n<\/div>\n <\/p>\n\nAir Fyer Instructions<\/h2>\n\nSkip the Eggs: <\/strong>Omit the eggs and coat the chicken in cornstarch only.<\/li>\nAir Fry:<\/strong> Place the chicken in a greased air fryer basket and lightly spray with oil. <\/li>\nCook<\/strong>: Cook at 350\u00b0F for 4 to 5 minutes, flip, spray again, and cook another 4 to 5 minutes until it reaches 165\u00b0F.<\/li>\nWork in Batches:<\/strong> Cook in batches if needed, so everything cooks evenly.<\/li>\nFinish: <\/strong>Add the cooked chicken to the baking dish and continue with the recipe starting at step 6.<\/li>\n<\/ol>\n<\/div>\n\n\nPin this now to find it later<\/p>\nPin It<\/a><\/div>\n<\/div>\n\n\n\nCook Mode<\/span><\/label>Prevent your screen from going dark<\/span><\/p>\n\n\n\n\nPreheat oven to 325 degrees Fahrenheit. Spray a 9 x 13-inch baking dish with nonstick cooking spray, then set aside. <\/span><\/p>\n<\/li>\n\nCut 4 boneless skinless chicken breasts<\/span> into bite-sized pieces and season well with \u00be teaspoon salt<\/span> and \u00bd teaspoon ground black pepper<\/span>.<\/span><\/p>\n<\/li>\n\nAdd 1 \u00bc cups cornstarch<\/span> to a large ziplock bag, and 3 large beaten eggs<\/span> to a bowl. Add the diced chicken to the ziplock bag and close it securely before shaking vigorously, until all the chicken is evenly coated in cornstarch. <\/span><\/p>\n<\/li>\n\nDip each piece of chicken into the eggs until coated. To prevent the chicken from sticking, you can place the coated pieces on a parchment-lined baking sheet.<\/span><\/p>\n<\/li>\n\nHeat \u2153 cup canola oil<\/span> in a large skillet over medium-high heat, and cook the breaded chicken in 2-3 batches until browned. No need to cook them completely through, since they will finish cooking in the oven. Add the browned pieces to the prepared baking dish. <\/span><\/p>\n<\/li>\n\nCombine 1 \u00bd cups pineapple juice<\/span>, \u00be cup packed brown sugar<\/span>, \u00bd cup soy sauce<\/span>, 2 teaspoons minced garlic<\/span>, and 1 tablespoon cornstarch<\/span> in a medium bowl, then pour over the chicken. <\/span><\/p>\n<\/li>\n\nTop with 1 cup diced red bell pepper<\/span> and 1 (20-ounce) drained can pineapple tidbits<\/span>.<\/span><\/p>\n<\/li>\n\nBake uncovered for 1 hour, stirring the chicken every 15-20 minutes or so to coat it evenly in the sauce. Let the dish stand for 5-10 minutes before serving. <\/span><\/p>\n<\/li>\n<\/ul>\n<\/div>\n<\/div>\n\n\n\n\n\nLeftover, Make Ahead, and Reheating Instructions<\/strong><\/li>\nFridge:<\/strong> Store in an airtight container for up to 5 days.<\/li>\nFreezer:<\/strong>\u00a0Freeze pan-fried chicken on a parchment-lined sheet for 1 to 2 hours until solid, then transfer to a freezer bag. Store sauce separately. Bake from frozen with sauce, adding 10 to 15 minutes. Freeze up to 3 months.<\/li>\nMake Ahead:<\/strong> Sauce can be made up to 3 days ahead and refrigerated. Don\u2019t prep the chicken early or it will get soggy.<\/li>\nReheat:<\/strong> Warm on the stove over medium heat, stirring often, until heated through. Avoid the microwave so the chicken stays tender.<\/li>\n<\/ul>\n<\/li>\n<\/ul>\n<\/div>\n<\/div>\n\n\nCalories: <\/span>446<\/span>kcal<\/span><\/span>Carbohydrates: <\/span>59<\/span>g<\/span><\/span>Protein: <\/span>23<\/span>g<\/span><\/span>Fat: <\/span>14<\/span>g<\/span><\/span>Saturated Fat: <\/span>2<\/span>g<\/span><\/span>Polyunsaturated Fat: <\/span>3<\/span>g<\/span><\/span>Monounsaturated Fat: <\/span>7<\/span>g<\/span><\/span>Trans Fat: <\/span>0.1<\/span>g<\/span><\/span>Cholesterol: <\/span>124<\/span>mg<\/span><\/span>Sodium: <\/span>1163<\/span>mg<\/span><\/span>Potassium: <\/span>589<\/span>mg<\/span><\/span>Fiber: <\/span>2<\/span>g<\/span><\/span>Sugar: <\/span>36<\/span>g<\/span><\/span>Vitamin A: <\/span>748<\/span>IU<\/span><\/span>Vitamin C: <\/span>36<\/span>mg<\/span><\/span>Calcium: <\/span>56<\/span>mg<\/span><\/span>Iron: <\/span>2<\/span>mg<\/span><\/span><\/p>\n<\/div>\nNutrition information is automatically calculated, so should only be used as an approximation.<\/p>\n<\/p><\/div>\n<\/div>\n<\/div>\n<\/div>\nSave<\/span><\/p>\n<\/figure>\n<\/div>\n
A Reader\u2019s Review<\/p>\n
Alyssa, I had to leave a comment because this was out of this world!! I doubled the recipe and there\u2019s hardly any left!! Definitely will be making this again.<\/p>\n<\/div>\n
Jennifer<\/p>\n
<\/div>\n
My baked Hawaiian chicken recipe is just so good, and every time I make it, I wonder why I don\u2019t make it more. I whip up some instant pot rice<\/a> and some Hawaiian sweet rolls<\/a> for a full meal!<\/p>\n\nPrep:<\/strong> Preheat oven to 325\u00b0F and spray a 9\u00d713 baking dish with nonstick spray. Cut chicken into bite sized pieces, then season with salt and pepper.<\/li>\nCornstarch Chicken:<\/strong> Add cornstarch to a large ziplock bag and eggs to a bowl. Add the chicken to the bag, seal, and shake until evenly coated.<\/li>\nCoat Chicken: <\/strong>Dip each piece of chicken in the egg mixture until coated, then place on a parchment lined baking sheet to prevent sticking.<\/li>\nCook in Batches<\/strong>: Heat oil in a large skillet over medium high heat. Cook the chicken in 2 to 3 batches until browned, then transfer to the baking dish. No need to cook through; it will finish in the oven.<\/li>\nMake Sauce:<\/strong> Combine\u00a0the pineapple juice<\/a>, brown sugar,\u00a0soy sauce, garlic, and\u00a0cornstarch\u00a0in a medium bowl, then pour over the chicken.<\/li>\nBake: <\/strong>Top with bell pepper and pineapple. Bake uncovered for 1 hour, stirring every 15 to 20 minutes to coat in the sauce. Let the baked sweet Hawaiian chicken stand 5 to 10 minutes before serving.<\/li>\n<\/ol>\n\n<\/figure>\n<\/figure>\n<\/figure>\n<\/figure>\n<\/figure>\n<\/figure>\n<\/figure>\n<\/p>\n\n\nMust Have Tools For This Recipe <\/h3>\n<\/div>\n<\/div>\n<\/div>\n <\/p>\n\nAir Fyer Instructions<\/h2>\n\nSkip the Eggs: <\/strong>Omit the eggs and coat the chicken in cornstarch only.<\/li>\nAir Fry:<\/strong> Place the chicken in a greased air fryer basket and lightly spray with oil. <\/li>\nCook<\/strong>: Cook at 350\u00b0F for 4 to 5 minutes, flip, spray again, and cook another 4 to 5 minutes until it reaches 165\u00b0F.<\/li>\nWork in Batches:<\/strong> Cook in batches if needed, so everything cooks evenly.<\/li>\nFinish: <\/strong>Add the cooked chicken to the baking dish and continue with the recipe starting at step 6.<\/li>\n<\/ol>\n<\/div>\n\n\nPin this now to find it later<\/p>\nPin It<\/a><\/div>\n<\/div>\n\n\n\nCook Mode<\/span><\/label>Prevent your screen from going dark<\/span><\/p>\n\n\n\n\nPreheat oven to 325 degrees Fahrenheit. Spray a 9 x 13-inch baking dish with nonstick cooking spray, then set aside. <\/span><\/p>\n<\/li>\n\nCut 4 boneless skinless chicken breasts<\/span> into bite-sized pieces and season well with \u00be teaspoon salt<\/span> and \u00bd teaspoon ground black pepper<\/span>.<\/span><\/p>\n<\/li>\n\nAdd 1 \u00bc cups cornstarch<\/span> to a large ziplock bag, and 3 large beaten eggs<\/span> to a bowl. Add the diced chicken to the ziplock bag and close it securely before shaking vigorously, until all the chicken is evenly coated in cornstarch. <\/span><\/p>\n<\/li>\n\nDip each piece of chicken into the eggs until coated. To prevent the chicken from sticking, you can place the coated pieces on a parchment-lined baking sheet.<\/span><\/p>\n<\/li>\n\nHeat \u2153 cup canola oil<\/span> in a large skillet over medium-high heat, and cook the breaded chicken in 2-3 batches until browned. No need to cook them completely through, since they will finish cooking in the oven. Add the browned pieces to the prepared baking dish. <\/span><\/p>\n<\/li>\n\nCombine 1 \u00bd cups pineapple juice<\/span>, \u00be cup packed brown sugar<\/span>, \u00bd cup soy sauce<\/span>, 2 teaspoons minced garlic<\/span>, and 1 tablespoon cornstarch<\/span> in a medium bowl, then pour over the chicken. <\/span><\/p>\n<\/li>\n\nTop with 1 cup diced red bell pepper<\/span> and 1 (20-ounce) drained can pineapple tidbits<\/span>.<\/span><\/p>\n<\/li>\n\nBake uncovered for 1 hour, stirring the chicken every 15-20 minutes or so to coat it evenly in the sauce. Let the dish stand for 5-10 minutes before serving. <\/span><\/p>\n<\/li>\n<\/ul>\n<\/div>\n<\/div>\n\n\n\n\n\nLeftover, Make Ahead, and Reheating Instructions<\/strong><\/li>\nFridge:<\/strong> Store in an airtight container for up to 5 days.<\/li>\nFreezer:<\/strong>\u00a0Freeze pan-fried chicken on a parchment-lined sheet for 1 to 2 hours until solid, then transfer to a freezer bag. Store sauce separately. Bake from frozen with sauce, adding 10 to 15 minutes. Freeze up to 3 months.<\/li>\nMake Ahead:<\/strong> Sauce can be made up to 3 days ahead and refrigerated. Don\u2019t prep the chicken early or it will get soggy.<\/li>\nReheat:<\/strong> Warm on the stove over medium heat, stirring often, until heated through. Avoid the microwave so the chicken stays tender.<\/li>\n<\/ul>\n<\/li>\n<\/ul>\n<\/div>\n<\/div>\n\n\nCalories: <\/span>446<\/span>kcal<\/span><\/span>Carbohydrates: <\/span>59<\/span>g<\/span><\/span>Protein: <\/span>23<\/span>g<\/span><\/span>Fat: <\/span>14<\/span>g<\/span><\/span>Saturated Fat: <\/span>2<\/span>g<\/span><\/span>Polyunsaturated Fat: <\/span>3<\/span>g<\/span><\/span>Monounsaturated Fat: <\/span>7<\/span>g<\/span><\/span>Trans Fat: <\/span>0.1<\/span>g<\/span><\/span>Cholesterol: <\/span>124<\/span>mg<\/span><\/span>Sodium: <\/span>1163<\/span>mg<\/span><\/span>Potassium: <\/span>589<\/span>mg<\/span><\/span>Fiber: <\/span>2<\/span>g<\/span><\/span>Sugar: <\/span>36<\/span>g<\/span><\/span>Vitamin A: <\/span>748<\/span>IU<\/span><\/span>Vitamin C: <\/span>36<\/span>mg<\/span><\/span>Calcium: <\/span>56<\/span>mg<\/span><\/span>Iron: <\/span>2<\/span>mg<\/span><\/span><\/p>\n<\/div>\nNutrition information is automatically calculated, so should only be used as an approximation.<\/p>\n<\/p><\/div>\n<\/div>\n<\/div>\n<\/div>\nSave<\/span><\/p>\n<\/figure>\n<\/div>\n
Pin this now to find it later<\/p>\n
Pin It<\/a><\/div>\n<\/div>\n\n\n\nCook Mode<\/span><\/label>Prevent your screen from going dark<\/span><\/p>\n\n\n\n\nPreheat oven to 325 degrees Fahrenheit. Spray a 9 x 13-inch baking dish with nonstick cooking spray, then set aside. <\/span><\/p>\n<\/li>\n\nCut 4 boneless skinless chicken breasts<\/span> into bite-sized pieces and season well with \u00be teaspoon salt<\/span> and \u00bd teaspoon ground black pepper<\/span>.<\/span><\/p>\n<\/li>\n\nAdd 1 \u00bc cups cornstarch<\/span> to a large ziplock bag, and 3 large beaten eggs<\/span> to a bowl. Add the diced chicken to the ziplock bag and close it securely before shaking vigorously, until all the chicken is evenly coated in cornstarch. <\/span><\/p>\n<\/li>\n\nDip each piece of chicken into the eggs until coated. To prevent the chicken from sticking, you can place the coated pieces on a parchment-lined baking sheet.<\/span><\/p>\n<\/li>\n\nHeat \u2153 cup canola oil<\/span> in a large skillet over medium-high heat, and cook the breaded chicken in 2-3 batches until browned. No need to cook them completely through, since they will finish cooking in the oven. Add the browned pieces to the prepared baking dish. <\/span><\/p>\n<\/li>\n\nCombine 1 \u00bd cups pineapple juice<\/span>, \u00be cup packed brown sugar<\/span>, \u00bd cup soy sauce<\/span>, 2 teaspoons minced garlic<\/span>, and 1 tablespoon cornstarch<\/span> in a medium bowl, then pour over the chicken. <\/span><\/p>\n<\/li>\n\nTop with 1 cup diced red bell pepper<\/span> and 1 (20-ounce) drained can pineapple tidbits<\/span>.<\/span><\/p>\n<\/li>\n\nBake uncovered for 1 hour, stirring the chicken every 15-20 minutes or so to coat it evenly in the sauce. Let the dish stand for 5-10 minutes before serving. <\/span><\/p>\n<\/li>\n<\/ul>\n<\/div>\n<\/div>\n\n\n\n\n\nLeftover, Make Ahead, and Reheating Instructions<\/strong><\/li>\nFridge:<\/strong> Store in an airtight container for up to 5 days.<\/li>\nFreezer:<\/strong>\u00a0Freeze pan-fried chicken on a parchment-lined sheet for 1 to 2 hours until solid, then transfer to a freezer bag. Store sauce separately. Bake from frozen with sauce, adding 10 to 15 minutes. Freeze up to 3 months.<\/li>\nMake Ahead:<\/strong> Sauce can be made up to 3 days ahead and refrigerated. Don\u2019t prep the chicken early or it will get soggy.<\/li>\nReheat:<\/strong> Warm on the stove over medium heat, stirring often, until heated through. Avoid the microwave so the chicken stays tender.<\/li>\n<\/ul>\n<\/li>\n<\/ul>\n<\/div>\n<\/div>\n\n\nCalories: <\/span>446<\/span>kcal<\/span><\/span>Carbohydrates: <\/span>59<\/span>g<\/span><\/span>Protein: <\/span>23<\/span>g<\/span><\/span>Fat: <\/span>14<\/span>g<\/span><\/span>Saturated Fat: <\/span>2<\/span>g<\/span><\/span>Polyunsaturated Fat: <\/span>3<\/span>g<\/span><\/span>Monounsaturated Fat: <\/span>7<\/span>g<\/span><\/span>Trans Fat: <\/span>0.1<\/span>g<\/span><\/span>Cholesterol: <\/span>124<\/span>mg<\/span><\/span>Sodium: <\/span>1163<\/span>mg<\/span><\/span>Potassium: <\/span>589<\/span>mg<\/span><\/span>Fiber: <\/span>2<\/span>g<\/span><\/span>Sugar: <\/span>36<\/span>g<\/span><\/span>Vitamin A: <\/span>748<\/span>IU<\/span><\/span>Vitamin C: <\/span>36<\/span>mg<\/span><\/span>Calcium: <\/span>56<\/span>mg<\/span><\/span>Iron: <\/span>2<\/span>mg<\/span><\/span><\/p>\n<\/div>\nNutrition information is automatically calculated, so should only be used as an approximation.<\/p>\n<\/p><\/div>\n<\/div>\n<\/div>\n<\/div>\nSave<\/span><\/p>\n<\/figure>\n<\/div>\n
Cook Mode<\/span><\/label>Prevent your screen from going dark<\/span><\/p>\n\n\n\n\nPreheat oven to 325 degrees Fahrenheit. Spray a 9 x 13-inch baking dish with nonstick cooking spray, then set aside. <\/span><\/p>\n<\/li>\n\nCut 4 boneless skinless chicken breasts<\/span> into bite-sized pieces and season well with \u00be teaspoon salt<\/span> and \u00bd teaspoon ground black pepper<\/span>.<\/span><\/p>\n<\/li>\n\nAdd 1 \u00bc cups cornstarch<\/span> to a large ziplock bag, and 3 large beaten eggs<\/span> to a bowl. Add the diced chicken to the ziplock bag and close it securely before shaking vigorously, until all the chicken is evenly coated in cornstarch. <\/span><\/p>\n<\/li>\n\nDip each piece of chicken into the eggs until coated. To prevent the chicken from sticking, you can place the coated pieces on a parchment-lined baking sheet.<\/span><\/p>\n<\/li>\n\nHeat \u2153 cup canola oil<\/span> in a large skillet over medium-high heat, and cook the breaded chicken in 2-3 batches until browned. No need to cook them completely through, since they will finish cooking in the oven. Add the browned pieces to the prepared baking dish. <\/span><\/p>\n<\/li>\n\nCombine 1 \u00bd cups pineapple juice<\/span>, \u00be cup packed brown sugar<\/span>, \u00bd cup soy sauce<\/span>, 2 teaspoons minced garlic<\/span>, and 1 tablespoon cornstarch<\/span> in a medium bowl, then pour over the chicken. <\/span><\/p>\n<\/li>\n\nTop with 1 cup diced red bell pepper<\/span> and 1 (20-ounce) drained can pineapple tidbits<\/span>.<\/span><\/p>\n<\/li>\n\nBake uncovered for 1 hour, stirring the chicken every 15-20 minutes or so to coat it evenly in the sauce. Let the dish stand for 5-10 minutes before serving. <\/span><\/p>\n<\/li>\n<\/ul>\n<\/div>\n<\/div>\n\n\n\n\n\nLeftover, Make Ahead, and Reheating Instructions<\/strong><\/li>\nFridge:<\/strong> Store in an airtight container for up to 5 days.<\/li>\nFreezer:<\/strong>\u00a0Freeze pan-fried chicken on a parchment-lined sheet for 1 to 2 hours until solid, then transfer to a freezer bag. Store sauce separately. Bake from frozen with sauce, adding 10 to 15 minutes. Freeze up to 3 months.<\/li>\nMake Ahead:<\/strong> Sauce can be made up to 3 days ahead and refrigerated. Don\u2019t prep the chicken early or it will get soggy.<\/li>\nReheat:<\/strong> Warm on the stove over medium heat, stirring often, until heated through. Avoid the microwave so the chicken stays tender.<\/li>\n<\/ul>\n<\/li>\n<\/ul>\n<\/div>\n<\/div>\n\n\nCalories: <\/span>446<\/span>kcal<\/span><\/span>Carbohydrates: <\/span>59<\/span>g<\/span><\/span>Protein: <\/span>23<\/span>g<\/span><\/span>Fat: <\/span>14<\/span>g<\/span><\/span>Saturated Fat: <\/span>2<\/span>g<\/span><\/span>Polyunsaturated Fat: <\/span>3<\/span>g<\/span><\/span>Monounsaturated Fat: <\/span>7<\/span>g<\/span><\/span>Trans Fat: <\/span>0.1<\/span>g<\/span><\/span>Cholesterol: <\/span>124<\/span>mg<\/span><\/span>Sodium: <\/span>1163<\/span>mg<\/span><\/span>Potassium: <\/span>589<\/span>mg<\/span><\/span>Fiber: <\/span>2<\/span>g<\/span><\/span>Sugar: <\/span>36<\/span>g<\/span><\/span>Vitamin A: <\/span>748<\/span>IU<\/span><\/span>Vitamin C: <\/span>36<\/span>mg<\/span><\/span>Calcium: <\/span>56<\/span>mg<\/span><\/span>Iron: <\/span>2<\/span>mg<\/span><\/span><\/p>\n<\/div>\nNutrition information is automatically calculated, so should only be used as an approximation.<\/p>\n<\/p><\/div>\n<\/div>\n<\/div>\n<\/div>\nSave<\/span><\/p>\n<\/figure>\n<\/div>\n
Preheat oven to 325 degrees Fahrenheit. Spray a 9 x 13-inch baking dish with nonstick cooking spray, then set aside. <\/span><\/p>\n<\/li>\n\nCut 4 boneless skinless chicken breasts<\/span> into bite-sized pieces and season well with \u00be teaspoon salt<\/span> and \u00bd teaspoon ground black pepper<\/span>.<\/span><\/p>\n<\/li>\n\nAdd 1 \u00bc cups cornstarch<\/span> to a large ziplock bag, and 3 large beaten eggs<\/span> to a bowl. Add the diced chicken to the ziplock bag and close it securely before shaking vigorously, until all the chicken is evenly coated in cornstarch. <\/span><\/p>\n<\/li>\n\nDip each piece of chicken into the eggs until coated. To prevent the chicken from sticking, you can place the coated pieces on a parchment-lined baking sheet.<\/span><\/p>\n<\/li>\n\nHeat \u2153 cup canola oil<\/span> in a large skillet over medium-high heat, and cook the breaded chicken in 2-3 batches until browned. No need to cook them completely through, since they will finish cooking in the oven. Add the browned pieces to the prepared baking dish. <\/span><\/p>\n<\/li>\n\nCombine 1 \u00bd cups pineapple juice<\/span>, \u00be cup packed brown sugar<\/span>, \u00bd cup soy sauce<\/span>, 2 teaspoons minced garlic<\/span>, and 1 tablespoon cornstarch<\/span> in a medium bowl, then pour over the chicken. <\/span><\/p>\n<\/li>\n\nTop with 1 cup diced red bell pepper<\/span> and 1 (20-ounce) drained can pineapple tidbits<\/span>.<\/span><\/p>\n<\/li>\n\nBake uncovered for 1 hour, stirring the chicken every 15-20 minutes or so to coat it evenly in the sauce. Let the dish stand for 5-10 minutes before serving. <\/span><\/p>\n<\/li>\n<\/ul>\n<\/div>\n<\/div>\n\n\n\n\n\nLeftover, Make Ahead, and Reheating Instructions<\/strong><\/li>\nFridge:<\/strong> Store in an airtight container for up to 5 days.<\/li>\nFreezer:<\/strong>\u00a0Freeze pan-fried chicken on a parchment-lined sheet for 1 to 2 hours until solid, then transfer to a freezer bag. Store sauce separately. Bake from frozen with sauce, adding 10 to 15 minutes. Freeze up to 3 months.<\/li>\nMake Ahead:<\/strong> Sauce can be made up to 3 days ahead and refrigerated. Don\u2019t prep the chicken early or it will get soggy.<\/li>\nReheat:<\/strong> Warm on the stove over medium heat, stirring often, until heated through. Avoid the microwave so the chicken stays tender.<\/li>\n<\/ul>\n<\/li>\n<\/ul>\n<\/div>\n<\/div>\n\n\nCalories: <\/span>446<\/span>kcal<\/span><\/span>Carbohydrates: <\/span>59<\/span>g<\/span><\/span>Protein: <\/span>23<\/span>g<\/span><\/span>Fat: <\/span>14<\/span>g<\/span><\/span>Saturated Fat: <\/span>2<\/span>g<\/span><\/span>Polyunsaturated Fat: <\/span>3<\/span>g<\/span><\/span>Monounsaturated Fat: <\/span>7<\/span>g<\/span><\/span>Trans Fat: <\/span>0.1<\/span>g<\/span><\/span>Cholesterol: <\/span>124<\/span>mg<\/span><\/span>Sodium: <\/span>1163<\/span>mg<\/span><\/span>Potassium: <\/span>589<\/span>mg<\/span><\/span>Fiber: <\/span>2<\/span>g<\/span><\/span>Sugar: <\/span>36<\/span>g<\/span><\/span>Vitamin A: <\/span>748<\/span>IU<\/span><\/span>Vitamin C: <\/span>36<\/span>mg<\/span><\/span>Calcium: <\/span>56<\/span>mg<\/span><\/span>Iron: <\/span>2<\/span>mg<\/span><\/span><\/p>\n<\/div>\nNutrition information is automatically calculated, so should only be used as an approximation.<\/p>\n<\/p><\/div>\n<\/div>\n<\/div>\n<\/div>\nSave<\/span><\/p>\n<\/figure>\n<\/div>\n
Cut 4 boneless skinless chicken breasts<\/span> into bite-sized pieces and season well with \u00be teaspoon salt<\/span> and \u00bd teaspoon ground black pepper<\/span>.<\/span><\/p>\n<\/li>\n\nAdd 1 \u00bc cups cornstarch<\/span> to a large ziplock bag, and 3 large beaten eggs<\/span> to a bowl. Add the diced chicken to the ziplock bag and close it securely before shaking vigorously, until all the chicken is evenly coated in cornstarch. <\/span><\/p>\n<\/li>\n\nDip each piece of chicken into the eggs until coated. To prevent the chicken from sticking, you can place the coated pieces on a parchment-lined baking sheet.<\/span><\/p>\n<\/li>\n\nHeat \u2153 cup canola oil<\/span> in a large skillet over medium-high heat, and cook the breaded chicken in 2-3 batches until browned. No need to cook them completely through, since they will finish cooking in the oven. Add the browned pieces to the prepared baking dish. <\/span><\/p>\n<\/li>\n\nCombine 1 \u00bd cups pineapple juice<\/span>, \u00be cup packed brown sugar<\/span>, \u00bd cup soy sauce<\/span>, 2 teaspoons minced garlic<\/span>, and 1 tablespoon cornstarch<\/span> in a medium bowl, then pour over the chicken. <\/span><\/p>\n<\/li>\n\nTop with 1 cup diced red bell pepper<\/span> and 1 (20-ounce) drained can pineapple tidbits<\/span>.<\/span><\/p>\n<\/li>\n\nBake uncovered for 1 hour, stirring the chicken every 15-20 minutes or so to coat it evenly in the sauce. Let the dish stand for 5-10 minutes before serving. <\/span><\/p>\n<\/li>\n<\/ul>\n<\/div>\n<\/div>\n\n\n\n\n\nLeftover, Make Ahead, and Reheating Instructions<\/strong><\/li>\nFridge:<\/strong> Store in an airtight container for up to 5 days.<\/li>\nFreezer:<\/strong>\u00a0Freeze pan-fried chicken on a parchment-lined sheet for 1 to 2 hours until solid, then transfer to a freezer bag. Store sauce separately. Bake from frozen with sauce, adding 10 to 15 minutes. Freeze up to 3 months.<\/li>\nMake Ahead:<\/strong> Sauce can be made up to 3 days ahead and refrigerated. Don\u2019t prep the chicken early or it will get soggy.<\/li>\nReheat:<\/strong> Warm on the stove over medium heat, stirring often, until heated through. Avoid the microwave so the chicken stays tender.<\/li>\n<\/ul>\n<\/li>\n<\/ul>\n<\/div>\n<\/div>\n\n\nCalories: <\/span>446<\/span>kcal<\/span><\/span>Carbohydrates: <\/span>59<\/span>g<\/span><\/span>Protein: <\/span>23<\/span>g<\/span><\/span>Fat: <\/span>14<\/span>g<\/span><\/span>Saturated Fat: <\/span>2<\/span>g<\/span><\/span>Polyunsaturated Fat: <\/span>3<\/span>g<\/span><\/span>Monounsaturated Fat: <\/span>7<\/span>g<\/span><\/span>Trans Fat: <\/span>0.1<\/span>g<\/span><\/span>Cholesterol: <\/span>124<\/span>mg<\/span><\/span>Sodium: <\/span>1163<\/span>mg<\/span><\/span>Potassium: <\/span>589<\/span>mg<\/span><\/span>Fiber: <\/span>2<\/span>g<\/span><\/span>Sugar: <\/span>36<\/span>g<\/span><\/span>Vitamin A: <\/span>748<\/span>IU<\/span><\/span>Vitamin C: <\/span>36<\/span>mg<\/span><\/span>Calcium: <\/span>56<\/span>mg<\/span><\/span>Iron: <\/span>2<\/span>mg<\/span><\/span><\/p>\n<\/div>\nNutrition information is automatically calculated, so should only be used as an approximation.<\/p>\n<\/p><\/div>\n<\/div>\n<\/div>\n<\/div>\nSave<\/span><\/p>\n<\/figure>\n<\/div>\n
Add 1 \u00bc cups cornstarch<\/span> to a large ziplock bag, and 3 large beaten eggs<\/span> to a bowl. Add the diced chicken to the ziplock bag and close it securely before shaking vigorously, until all the chicken is evenly coated in cornstarch. <\/span><\/p>\n<\/li>\n\nDip each piece of chicken into the eggs until coated. To prevent the chicken from sticking, you can place the coated pieces on a parchment-lined baking sheet.<\/span><\/p>\n<\/li>\n\nHeat \u2153 cup canola oil<\/span> in a large skillet over medium-high heat, and cook the breaded chicken in 2-3 batches until browned. No need to cook them completely through, since they will finish cooking in the oven. Add the browned pieces to the prepared baking dish. <\/span><\/p>\n<\/li>\n\nCombine 1 \u00bd cups pineapple juice<\/span>, \u00be cup packed brown sugar<\/span>, \u00bd cup soy sauce<\/span>, 2 teaspoons minced garlic<\/span>, and 1 tablespoon cornstarch<\/span> in a medium bowl, then pour over the chicken. <\/span><\/p>\n<\/li>\n\nTop with 1 cup diced red bell pepper<\/span> and 1 (20-ounce) drained can pineapple tidbits<\/span>.<\/span><\/p>\n<\/li>\n\nBake uncovered for 1 hour, stirring the chicken every 15-20 minutes or so to coat it evenly in the sauce. Let the dish stand for 5-10 minutes before serving. <\/span><\/p>\n<\/li>\n<\/ul>\n<\/div>\n<\/div>\n\n\n\n\n\nLeftover, Make Ahead, and Reheating Instructions<\/strong><\/li>\nFridge:<\/strong> Store in an airtight container for up to 5 days.<\/li>\nFreezer:<\/strong>\u00a0Freeze pan-fried chicken on a parchment-lined sheet for 1 to 2 hours until solid, then transfer to a freezer bag. Store sauce separately. Bake from frozen with sauce, adding 10 to 15 minutes. Freeze up to 3 months.<\/li>\nMake Ahead:<\/strong> Sauce can be made up to 3 days ahead and refrigerated. Don\u2019t prep the chicken early or it will get soggy.<\/li>\nReheat:<\/strong> Warm on the stove over medium heat, stirring often, until heated through. Avoid the microwave so the chicken stays tender.<\/li>\n<\/ul>\n<\/li>\n<\/ul>\n<\/div>\n<\/div>\n\n\nCalories: <\/span>446<\/span>kcal<\/span><\/span>Carbohydrates: <\/span>59<\/span>g<\/span><\/span>Protein: <\/span>23<\/span>g<\/span><\/span>Fat: <\/span>14<\/span>g<\/span><\/span>Saturated Fat: <\/span>2<\/span>g<\/span><\/span>Polyunsaturated Fat: <\/span>3<\/span>g<\/span><\/span>Monounsaturated Fat: <\/span>7<\/span>g<\/span><\/span>Trans Fat: <\/span>0.1<\/span>g<\/span><\/span>Cholesterol: <\/span>124<\/span>mg<\/span><\/span>Sodium: <\/span>1163<\/span>mg<\/span><\/span>Potassium: <\/span>589<\/span>mg<\/span><\/span>Fiber: <\/span>2<\/span>g<\/span><\/span>Sugar: <\/span>36<\/span>g<\/span><\/span>Vitamin A: <\/span>748<\/span>IU<\/span><\/span>Vitamin C: <\/span>36<\/span>mg<\/span><\/span>Calcium: <\/span>56<\/span>mg<\/span><\/span>Iron: <\/span>2<\/span>mg<\/span><\/span><\/p>\n<\/div>\nNutrition information is automatically calculated, so should only be used as an approximation.<\/p>\n<\/p><\/div>\n<\/div>\n<\/div>\n<\/div>\nSave<\/span><\/p>\n<\/figure>\n<\/div>\n
Dip each piece of chicken into the eggs until coated. To prevent the chicken from sticking, you can place the coated pieces on a parchment-lined baking sheet.<\/span><\/p>\n<\/li>\n\nHeat \u2153 cup canola oil<\/span> in a large skillet over medium-high heat, and cook the breaded chicken in 2-3 batches until browned. No need to cook them completely through, since they will finish cooking in the oven. Add the browned pieces to the prepared baking dish. <\/span><\/p>\n<\/li>\n\nCombine 1 \u00bd cups pineapple juice<\/span>, \u00be cup packed brown sugar<\/span>, \u00bd cup soy sauce<\/span>, 2 teaspoons minced garlic<\/span>, and 1 tablespoon cornstarch<\/span> in a medium bowl, then pour over the chicken. <\/span><\/p>\n<\/li>\n\nTop with 1 cup diced red bell pepper<\/span> and 1 (20-ounce) drained can pineapple tidbits<\/span>.<\/span><\/p>\n<\/li>\n\nBake uncovered for 1 hour, stirring the chicken every 15-20 minutes or so to coat it evenly in the sauce. Let the dish stand for 5-10 minutes before serving. <\/span><\/p>\n<\/li>\n<\/ul>\n<\/div>\n<\/div>\n\n\n\n\n\nLeftover, Make Ahead, and Reheating Instructions<\/strong><\/li>\nFridge:<\/strong> Store in an airtight container for up to 5 days.<\/li>\nFreezer:<\/strong>\u00a0Freeze pan-fried chicken on a parchment-lined sheet for 1 to 2 hours until solid, then transfer to a freezer bag. Store sauce separately. Bake from frozen with sauce, adding 10 to 15 minutes. Freeze up to 3 months.<\/li>\nMake Ahead:<\/strong> Sauce can be made up to 3 days ahead and refrigerated. Don\u2019t prep the chicken early or it will get soggy.<\/li>\nReheat:<\/strong> Warm on the stove over medium heat, stirring often, until heated through. Avoid the microwave so the chicken stays tender.<\/li>\n<\/ul>\n<\/li>\n<\/ul>\n<\/div>\n<\/div>\n\n\nCalories: <\/span>446<\/span>kcal<\/span><\/span>Carbohydrates: <\/span>59<\/span>g<\/span><\/span>Protein: <\/span>23<\/span>g<\/span><\/span>Fat: <\/span>14<\/span>g<\/span><\/span>Saturated Fat: <\/span>2<\/span>g<\/span><\/span>Polyunsaturated Fat: <\/span>3<\/span>g<\/span><\/span>Monounsaturated Fat: <\/span>7<\/span>g<\/span><\/span>Trans Fat: <\/span>0.1<\/span>g<\/span><\/span>Cholesterol: <\/span>124<\/span>mg<\/span><\/span>Sodium: <\/span>1163<\/span>mg<\/span><\/span>Potassium: <\/span>589<\/span>mg<\/span><\/span>Fiber: <\/span>2<\/span>g<\/span><\/span>Sugar: <\/span>36<\/span>g<\/span><\/span>Vitamin A: <\/span>748<\/span>IU<\/span><\/span>Vitamin C: <\/span>36<\/span>mg<\/span><\/span>Calcium: <\/span>56<\/span>mg<\/span><\/span>Iron: <\/span>2<\/span>mg<\/span><\/span><\/p>\n<\/div>\nNutrition information is automatically calculated, so should only be used as an approximation.<\/p>\n<\/p><\/div>\n<\/div>\n<\/div>\n<\/div>\nSave<\/span><\/p>\n<\/figure>\n<\/div>\n
Heat \u2153 cup canola oil<\/span> in a large skillet over medium-high heat, and cook the breaded chicken in 2-3 batches until browned. No need to cook them completely through, since they will finish cooking in the oven. Add the browned pieces to the prepared baking dish. <\/span><\/p>\n<\/li>\n\nCombine 1 \u00bd cups pineapple juice<\/span>, \u00be cup packed brown sugar<\/span>, \u00bd cup soy sauce<\/span>, 2 teaspoons minced garlic<\/span>, and 1 tablespoon cornstarch<\/span> in a medium bowl, then pour over the chicken. <\/span><\/p>\n<\/li>\n\nTop with 1 cup diced red bell pepper<\/span> and 1 (20-ounce) drained can pineapple tidbits<\/span>.<\/span><\/p>\n<\/li>\n\nBake uncovered for 1 hour, stirring the chicken every 15-20 minutes or so to coat it evenly in the sauce. Let the dish stand for 5-10 minutes before serving. <\/span><\/p>\n<\/li>\n<\/ul>\n<\/div>\n<\/div>\n\n\n\n\n\nLeftover, Make Ahead, and Reheating Instructions<\/strong><\/li>\nFridge:<\/strong> Store in an airtight container for up to 5 days.<\/li>\nFreezer:<\/strong>\u00a0Freeze pan-fried chicken on a parchment-lined sheet for 1 to 2 hours until solid, then transfer to a freezer bag. Store sauce separately. Bake from frozen with sauce, adding 10 to 15 minutes. Freeze up to 3 months.<\/li>\nMake Ahead:<\/strong> Sauce can be made up to 3 days ahead and refrigerated. Don\u2019t prep the chicken early or it will get soggy.<\/li>\nReheat:<\/strong> Warm on the stove over medium heat, stirring often, until heated through. Avoid the microwave so the chicken stays tender.<\/li>\n<\/ul>\n<\/li>\n<\/ul>\n<\/div>\n<\/div>\n\n\nCalories: <\/span>446<\/span>kcal<\/span><\/span>Carbohydrates: <\/span>59<\/span>g<\/span><\/span>Protein: <\/span>23<\/span>g<\/span><\/span>Fat: <\/span>14<\/span>g<\/span><\/span>Saturated Fat: <\/span>2<\/span>g<\/span><\/span>Polyunsaturated Fat: <\/span>3<\/span>g<\/span><\/span>Monounsaturated Fat: <\/span>7<\/span>g<\/span><\/span>Trans Fat: <\/span>0.1<\/span>g<\/span><\/span>Cholesterol: <\/span>124<\/span>mg<\/span><\/span>Sodium: <\/span>1163<\/span>mg<\/span><\/span>Potassium: <\/span>589<\/span>mg<\/span><\/span>Fiber: <\/span>2<\/span>g<\/span><\/span>Sugar: <\/span>36<\/span>g<\/span><\/span>Vitamin A: <\/span>748<\/span>IU<\/span><\/span>Vitamin C: <\/span>36<\/span>mg<\/span><\/span>Calcium: <\/span>56<\/span>mg<\/span><\/span>Iron: <\/span>2<\/span>mg<\/span><\/span><\/p>\n<\/div>\nNutrition information is automatically calculated, so should only be used as an approximation.<\/p>\n<\/p><\/div>\n<\/div>\n<\/div>\n<\/div>\nSave<\/span><\/p>\n<\/figure>\n<\/div>\n
Combine 1 \u00bd cups pineapple juice<\/span>, \u00be cup packed brown sugar<\/span>, \u00bd cup soy sauce<\/span>, 2 teaspoons minced garlic<\/span>, and 1 tablespoon cornstarch<\/span> in a medium bowl, then pour over the chicken. <\/span><\/p>\n<\/li>\n\nTop with 1 cup diced red bell pepper<\/span> and 1 (20-ounce) drained can pineapple tidbits<\/span>.<\/span><\/p>\n<\/li>\n\nBake uncovered for 1 hour, stirring the chicken every 15-20 minutes or so to coat it evenly in the sauce. Let the dish stand for 5-10 minutes before serving. <\/span><\/p>\n<\/li>\n<\/ul>\n<\/div>\n<\/div>\n\n\n\n\n\nLeftover, Make Ahead, and Reheating Instructions<\/strong><\/li>\nFridge:<\/strong> Store in an airtight container for up to 5 days.<\/li>\nFreezer:<\/strong>\u00a0Freeze pan-fried chicken on a parchment-lined sheet for 1 to 2 hours until solid, then transfer to a freezer bag. Store sauce separately. Bake from frozen with sauce, adding 10 to 15 minutes. Freeze up to 3 months.<\/li>\nMake Ahead:<\/strong> Sauce can be made up to 3 days ahead and refrigerated. Don\u2019t prep the chicken early or it will get soggy.<\/li>\nReheat:<\/strong> Warm on the stove over medium heat, stirring often, until heated through. Avoid the microwave so the chicken stays tender.<\/li>\n<\/ul>\n<\/li>\n<\/ul>\n<\/div>\n<\/div>\n\n\nCalories: <\/span>446<\/span>kcal<\/span><\/span>Carbohydrates: <\/span>59<\/span>g<\/span><\/span>Protein: <\/span>23<\/span>g<\/span><\/span>Fat: <\/span>14<\/span>g<\/span><\/span>Saturated Fat: <\/span>2<\/span>g<\/span><\/span>Polyunsaturated Fat: <\/span>3<\/span>g<\/span><\/span>Monounsaturated Fat: <\/span>7<\/span>g<\/span><\/span>Trans Fat: <\/span>0.1<\/span>g<\/span><\/span>Cholesterol: <\/span>124<\/span>mg<\/span><\/span>Sodium: <\/span>1163<\/span>mg<\/span><\/span>Potassium: <\/span>589<\/span>mg<\/span><\/span>Fiber: <\/span>2<\/span>g<\/span><\/span>Sugar: <\/span>36<\/span>g<\/span><\/span>Vitamin A: <\/span>748<\/span>IU<\/span><\/span>Vitamin C: <\/span>36<\/span>mg<\/span><\/span>Calcium: <\/span>56<\/span>mg<\/span><\/span>Iron: <\/span>2<\/span>mg<\/span><\/span><\/p>\n<\/div>\nNutrition information is automatically calculated, so should only be used as an approximation.<\/p>\n<\/p><\/div>\n<\/div>\n<\/div>\n<\/div>\nSave<\/span><\/p>\n<\/figure>\n<\/div>\n
Top with 1 cup diced red bell pepper<\/span> and 1 (20-ounce) drained can pineapple tidbits<\/span>.<\/span><\/p>\n<\/li>\n\nBake uncovered for 1 hour, stirring the chicken every 15-20 minutes or so to coat it evenly in the sauce. Let the dish stand for 5-10 minutes before serving. <\/span><\/p>\n<\/li>\n<\/ul>\n<\/div>\n<\/div>\n\n\n\n\n\nLeftover, Make Ahead, and Reheating Instructions<\/strong><\/li>\nFridge:<\/strong> Store in an airtight container for up to 5 days.<\/li>\nFreezer:<\/strong>\u00a0Freeze pan-fried chicken on a parchment-lined sheet for 1 to 2 hours until solid, then transfer to a freezer bag. Store sauce separately. Bake from frozen with sauce, adding 10 to 15 minutes. Freeze up to 3 months.<\/li>\nMake Ahead:<\/strong> Sauce can be made up to 3 days ahead and refrigerated. Don\u2019t prep the chicken early or it will get soggy.<\/li>\nReheat:<\/strong> Warm on the stove over medium heat, stirring often, until heated through. Avoid the microwave so the chicken stays tender.<\/li>\n<\/ul>\n<\/li>\n<\/ul>\n<\/div>\n<\/div>\n\n\nCalories: <\/span>446<\/span>kcal<\/span><\/span>Carbohydrates: <\/span>59<\/span>g<\/span><\/span>Protein: <\/span>23<\/span>g<\/span><\/span>Fat: <\/span>14<\/span>g<\/span><\/span>Saturated Fat: <\/span>2<\/span>g<\/span><\/span>Polyunsaturated Fat: <\/span>3<\/span>g<\/span><\/span>Monounsaturated Fat: <\/span>7<\/span>g<\/span><\/span>Trans Fat: <\/span>0.1<\/span>g<\/span><\/span>Cholesterol: <\/span>124<\/span>mg<\/span><\/span>Sodium: <\/span>1163<\/span>mg<\/span><\/span>Potassium: <\/span>589<\/span>mg<\/span><\/span>Fiber: <\/span>2<\/span>g<\/span><\/span>Sugar: <\/span>36<\/span>g<\/span><\/span>Vitamin A: <\/span>748<\/span>IU<\/span><\/span>Vitamin C: <\/span>36<\/span>mg<\/span><\/span>Calcium: <\/span>56<\/span>mg<\/span><\/span>Iron: <\/span>2<\/span>mg<\/span><\/span><\/p>\n<\/div>\nNutrition information is automatically calculated, so should only be used as an approximation.<\/p>\n<\/p><\/div>\n<\/div>\n<\/div>\n<\/div>\nSave<\/span><\/p>\n<\/figure>\n<\/div>\n
Bake uncovered for 1 hour, stirring the chicken every 15-20 minutes or so to coat it evenly in the sauce. Let the dish stand for 5-10 minutes before serving. <\/span><\/p>\n<\/li>\n<\/ul>\n<\/div>\n<\/div>\n\n\n\n\n\nLeftover, Make Ahead, and Reheating Instructions<\/strong><\/li>\nFridge:<\/strong> Store in an airtight container for up to 5 days.<\/li>\nFreezer:<\/strong>\u00a0Freeze pan-fried chicken on a parchment-lined sheet for 1 to 2 hours until solid, then transfer to a freezer bag. Store sauce separately. Bake from frozen with sauce, adding 10 to 15 minutes. Freeze up to 3 months.<\/li>\nMake Ahead:<\/strong> Sauce can be made up to 3 days ahead and refrigerated. Don\u2019t prep the chicken early or it will get soggy.<\/li>\nReheat:<\/strong> Warm on the stove over medium heat, stirring often, until heated through. Avoid the microwave so the chicken stays tender.<\/li>\n<\/ul>\n<\/li>\n<\/ul>\n<\/div>\n<\/div>\n\n\nCalories: <\/span>446<\/span>kcal<\/span><\/span>Carbohydrates: <\/span>59<\/span>g<\/span><\/span>Protein: <\/span>23<\/span>g<\/span><\/span>Fat: <\/span>14<\/span>g<\/span><\/span>Saturated Fat: <\/span>2<\/span>g<\/span><\/span>Polyunsaturated Fat: <\/span>3<\/span>g<\/span><\/span>Monounsaturated Fat: <\/span>7<\/span>g<\/span><\/span>Trans Fat: <\/span>0.1<\/span>g<\/span><\/span>Cholesterol: <\/span>124<\/span>mg<\/span><\/span>Sodium: <\/span>1163<\/span>mg<\/span><\/span>Potassium: <\/span>589<\/span>mg<\/span><\/span>Fiber: <\/span>2<\/span>g<\/span><\/span>Sugar: <\/span>36<\/span>g<\/span><\/span>Vitamin A: <\/span>748<\/span>IU<\/span><\/span>Vitamin C: <\/span>36<\/span>mg<\/span><\/span>Calcium: <\/span>56<\/span>mg<\/span><\/span>Iron: <\/span>2<\/span>mg<\/span><\/span><\/p>\n<\/div>\nNutrition information is automatically calculated, so should only be used as an approximation.<\/p>\n<\/p><\/div>\n<\/div>\n<\/div>\n<\/div>\nSave<\/span><\/p>\n<\/figure>\n<\/div>\n
Calories: <\/span>446<\/span>kcal<\/span><\/span>Carbohydrates: <\/span>59<\/span>g<\/span><\/span>Protein: <\/span>23<\/span>g<\/span><\/span>Fat: <\/span>14<\/span>g<\/span><\/span>Saturated Fat: <\/span>2<\/span>g<\/span><\/span>Polyunsaturated Fat: <\/span>3<\/span>g<\/span><\/span>Monounsaturated Fat: <\/span>7<\/span>g<\/span><\/span>Trans Fat: <\/span>0.1<\/span>g<\/span><\/span>Cholesterol: <\/span>124<\/span>mg<\/span><\/span>Sodium: <\/span>1163<\/span>mg<\/span><\/span>Potassium: <\/span>589<\/span>mg<\/span><\/span>Fiber: <\/span>2<\/span>g<\/span><\/span>Sugar: <\/span>36<\/span>g<\/span><\/span>Vitamin A: <\/span>748<\/span>IU<\/span><\/span>Vitamin C: <\/span>36<\/span>mg<\/span><\/span>Calcium: <\/span>56<\/span>mg<\/span><\/span>Iron: <\/span>2<\/span>mg<\/span><\/span><\/p>\n<\/div>\nNutrition information is automatically calculated, so should only be used as an approximation.<\/p>\n<\/p><\/div>\n<\/div>\n<\/div>\n<\/div>\nSave<\/span><\/p>\n<\/figure>\n<\/div>\n
Nutrition information is automatically calculated, so should only be used as an approximation.<\/p>\n<\/p><\/div>\n<\/div>\n<\/div>\n<\/div>\n
Save<\/span><\/p>\n<\/figure>\n<\/div>\n
![\"\"](\"https:\/\/therecipecritic.com\/wp-content\/uploads\/2026\/04\/hawaiian-chicken.jpg\"\/)
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