Hawaiian Baked Chicken

This Hawaiian-style baked chicken starts by dredging breasts in a seasoned flour mix with celery salt and nutmeg, browning them until golden, then baking under foil in a sweet-savory sauce of soy sauce, sugar, pineapple juice, and cornstarch. Sautéed onions, green pepper, and pineapple chunks join the party for the last 30 minutes.

The nutmeg in the flour dredge is a subtle but smart touch. It adds a warm, slightly sweet spice note that bridges the gap between the savory soy sauce and the sweet pineapple. You won’t taste nutmeg specifically, but you’d miss it if it weren’t there.

Browning the chicken before baking is what gives it that golden crust that holds up under the sauce. Without the sear, the flour coating just turns pale and soggy during the long bake.

Pro Tips

• Brown the chicken in a thin layer of oil, not a deep fry. You want a crust, not batter. An eighth of an inch of oil is plenty.
• Bring the sauce ingredients to a boil before pouring over the chicken. The cornstarch needs heat to activate and thicken. Cold sauce poured over chicken just pools in the bottom and doesn’t coat.
• Sauté the onion, pepper, and pineapple in the same pan you browned the chicken in. Those brown bits on the bottom dissolve into the vegetables and add savory depth.
• Cover tightly with foil during baking. The steam keeps the chicken moist under the sauce.

Variations

• Add a splash of rice vinegar to the sauce for a sharper, more tangy Hawaiian flavor.
• Use chicken thighs instead of breasts for juicier, more forgiving results.
• Toss in sliced water chestnuts with the vegetables for extra crunch.