Hawaiian Chicken

Carol Perricone


When I baptized my second daughter 27 years ago, her Godmother made this dish for the party.

At the time, Dottie breaded and fried chicken pieces, made the sauce and baked it. Everyone loved the chicken.

Photos and recipe are my own.

Today, being more health conscious, I saute plain chicken pieces in a skillet, before adding to the sauce and baking.

The choice is yours, as both ways of cooking the chicken are delicious.


★★★★★ 2 votes

a crowd
15 Min
30 Min


Add to Grocery List

3 lb
boneless chicken breast cut into 1" chunks
2 c
pineapple juice, unsweetened
15 oz can chunk pineapple, unsweetened
2-3 Tbsp
1/4 c
white vinegar
1 c
maraschino cherries
eggs, breadcrumb, and oil if you want to fry chicken chunks instead of saute them
vegetable oil


How to Make Hawaiian Chicken


  • 1In a skillet, saute chicken chunks in 2 tablespoons of vegetable oil until no longer pink. Set aside.
    (if frying chicken, dip in egg, breadcrumbs, and fry until golden brown. Drain on paper towels, set aside).
  • 2In large saucepan, mix 2 cups pineapple juice, chunk pineapple, cornstarch, white vinegar, 1 cup of sugar. Heat to boiling. When mixture starts to thicken, add 2-3 tblsp. ketchup. Stir
  • 3Place chicken pieces in a 9x13" baking dish, and mix with the sauce. Cover the pan, and bake in a 350 degree oven for 30 minutes. Remove cover, and add maraschino cherries, if desired, just to add color to the dish. Serve immediately.

Printable Recipe Card

About Hawaiian Chicken

Course/Dish: Chicken
Main Ingredient: Chicken
Regional Style: Hawaiian/Polynesian
Other Tags: Quick & Easy, For Kids

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