Sweet & Savory Hawaiian Baked Chicken
📜 Collection: Gail Collection | ✍️ Attribution: Unknown | 📂 Category: Entrees A classic baked chicken dish featuring cornstarch-coated fried chicken baked with pineapple, peppers, and onions. Smothered in a sweet and tangy sauce made from pan drippings, pineapple juice, and soy sauce.
| Prep Time | Cook Time | Inactive / Chill Time | Yield / Servings |
|---|---|---|---|
| 20 mins | 1 hour | None | 4-6 servings |
🔪 Key Equipment
- Large baking dish
- Bag for coating
- Large skillet
- Small bowl
- Aluminum foil
Ingredients
| Measurements | Ingredients | Prep / Notes |
|---|---|---|
| 2 to 3 pounds | Chicken | cut up |
| 1/2 cup | Cornstarch | none |
| To taste | Salt | none |
| 1/2 cup | Salad Oil | for frying |
| 1 large can | Pineapple Chunks | reserve juice |
| 1 small bunch | Onions | cut up, tops too |
| 1 cup | Celery | cut in medium chunks |
| 2 | Bell Peppers | seeded and cut up |
| 1/4 cup | Brown Sugar | none |
| 3 tablespoons | Soy Sauce | none |
| 1 teaspoon | Powdered or Fresh Ginger | none |
| For serving | Boiled Rice | optional accompaniment |
Instructions
Step 1: Prep and Fry the Chicken
- Preheat your oven to 350°F and grease a large baking dish.
- In a bag, shake the 2 to 3 pounds chicken pieces with salt and 1/2 cup cornstarch until evenly coated.
- In a large skillet, heat the 1/2 cup salad oil. Fry the coated chicken pieces until they are medium brown and golden on all sides, then place them into the prepared baking dish.
Step 2: Assemble and Bake
- Arrange the chopped 1 small bunch onions, 1 cup celery, 2 bell peppers, and the drained 1 large can pineapple chunks directly over and around the chicken pieces.
- Make the sauce: Measure out 1/3 cup of the remaining oil from the frying pan. In a small bowl, combine this oil with the 1/4 cup brown sugar, the reserved pineapple juice, 3 tablespoons soy sauce, and 1 teaspoon ginger, mixing well until fully incorporated.
- Pour the sweet and savory sauce evenly over everything in the baking dish.
- Cover the baking dish tightly with aluminum foil and bake at 350°F for 45 minutes, or until the chicken is fork-tender and done.
Step 3: Serve
- Serve hot alongside a bed of freshly boiled rice.
💡 Make-Ahead & Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 3 days and reheated thoroughly.
Original Recipe Scan
