Recipes, Savoury

Hawaiian Chicken

hawaiian chicken logo.jpg
Hawaiian Chicken Recipe Serves: 2-3

Hey, Mark here, tonight’s recipe is a quickie. My father-in-law introduced me to this Hawaiian Chicken recipe that he found. Since then I’ve made a couple of changes that I think make it even better. It even goes great with our coconut rice! With all that out the way, let’s get started!


  • 2 large chicken breasts, diced
  • Salt and Pepper to taste
  • 1 cup of corn flour + 1tbp for thickening
  • 1/2 cup of canola oil or any frying oil (not olive oil)
  • 2 eggs, beaten
  • 1 cup pineapple juice
  • 1/2 cup light brown sugar
  • 1/3 cup soy sauce
  • 3 cloves of garlic, minced
  • 1 large Jalapeno, finely diced (leave seeds in, if you dare), alternatively can use red capsicum if you like.
  • 227g tin pineapple chunks, juice drained


  1. Preheat oven to 160° C fan forced (170°c convection)
  2. Place cornstarch and slightly beaten eggs into two separate bowls. Season the corn flour with salt and pepper to taste.
  3. Heat oil in a large frying pan over medium-high heat.Dip chicken into cornstarch first then coat in the egg mixture and cook chicken until browned. Place the chicken in a medium baking dish.
  4. In a jug, whisk together pineapple juice, brown sugar, soy sauce, crushed garlic, and cornstarch. Sprinkle the jalapeno and pineapple over the chicken. Pour the sauce over chicken and bake for 1 hour, stirring every 15-20 minutes. Let sit for 10 minutes and serve with steamed rice.

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