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Sweet Hawaiian Chicken

Sweet Hawaiian Chicken is better than take-out! Juicy chicken is coated in a delicious sweet sauce and mixed with pineapple and red bell peppers!

Keyword asian, chinese, dinner, take-out



  • 8 chicken tenders (or 4 chicken breasts)
  • 1 cup corn starch
  • 3 eggs (beaten)
  • salt & pepper
  • 1/4 cup oil


  • 6 ounces pineapple juice (see note)
  • 6 tablespoons brown sugar
  • 1/4 cup soy sauce
  • 2 teaspoons minced garlic
  • 2 teaspoons cornstarch
  • 1 red bell pepper (chopped)
  • 1 (20 ounce) can pineapple tidbits (drained)


  1. Heat your oven to 325 degrees. Grease a baking sheet or 9x13" pan with cooking spray and set it aside. Cut up the red pepper into small pieces and set aside.

  2. Cut up the chicken tenders into bite sized pieces. Season with salt and pepper. Put the cornstarch in a large dish or bowl. Put the eggs in another dish or bowl. 

  3. Dip your chicken pieces in the cornstarch till coated, then dip them in the beaten egg till coated.

  4. Heat your oil in a large, non-stick skillet over medium-high heat. Cook the coated chicken in batches until they are golden brown on all sides. You just want to brown the outside, they will finish cooking in the oven with the sauce. Place the browned chicken in the prepared dish.

  5. In a medium sized bowl, whisk together the sauce. Mix the pineapple juice, brown sugar, soy sauce garlic and cornstarch. Pour the sauce over the chicken then add the chopped red bell pepper and the pineapple tidbits.

  6. Bake uncovered for 1 hour. Stir every 15 minutes. Remove from the oven and serve with white rice or this Polynesian rice! 

Recipe Notes

I just buy the 6 pack of canned pineapple juice. They are 6 ounce cans so thats what I use. Better than buying the huge can of pineapple juice and having a bunch leftover :)