Sweet Hawaiian Chicken

This recipe is a huge favorite of my husband and kids! It’s seriously the best! My only complaint about it is that it has a few steps and dirties up some dishes but it’s totally worth it! The recipe is pretty simple actually. It takes just a few steps to get this amazing sweet, pineapple, hawaiian chicken. We like to serve it with this Polynesian rice! Makes the perfect dinner.
When looking at these pictures while editing them, my husband came by at 10:00 at night and said “Wow that looks so good I think I wanna get some of the leftovers out of the fridge and have more right now!” haha

Sweet Hawaiian Chicken
Soooo delicious and so easy! I thought for sure I messed up frying the eggy chicken but it turned out amazing!!!

Prep time 25 mins
Cook time 1 hour
Total time 1 hour 25 mins

Ingredients

•     4 boneless, skinless chicken breasts
•     3 large eggs, beaten
•     1 cup cornstarch
•     salt and pepper, to taste
•     ¼ cup vegetable oil

Sauce Ingredients

•     1 cup pineapple juice
•     1 clove garlic, minced
•     ⅓ cup low-sodium soy sauce
•     ½ Tablespoon cornstarch
•     ½ cup brown sugar
•     1 (20 oz.) can pineapple tidbits, drained
•     1 red bell pepper, chopped (seeds removed)

Instructions

1. Preheat oven to 325° F. Grease a 9x13-inch baking pan with cooking spray. Set aside.
2. Cut chicken breasts in bite-size pieces. Season with salt and pepper. Place cornstarch in a large bowl, and eggs in a separate medium bowl. Dip chicken pieces in cornstarch to coat, then coat in eggs.
3. Heat vegetable oil in a large, non-stick skillet over medium-high heat. Cook coated chicken, in batches so you don't over-crowd pan, until golden-brown on all sides. (You're not cooking it all the way through. It will finish in the oven.) Place chicken in the prepared dish.
4. In a medium bowl whisk together the sauce ingredients; pineapple juice, brown sugar, soy sauce, garlic and cornstarch. Pour evenly over chicken. Sprinkle the tops of chicken with the chopped bell pepper and pineapple.
5. Bake, uncovered, for 1 hour. (I stir the chicken every 15 minutes so it gets evenly coated in sauce.) Remove from oven and let stand 5 minutes before serving. Enjoy!

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