Preheat oven to 325° F. Prepare a 9x13-inch baking pan with cooking spray.
Cut chicken breasts in bite-size pieces and season with salt and pepper.
Place cornstarch in a large Ziploc bag, and eggs in a separate medium bowl. Toss chicken pieces in cornstarch to coat, then coat in eggs.
In a large non-stick skillet over medium heat, cook coated chicken until golden-brown on all sides. (It will not cook all the way through. It will finish baking in the oven.)
Place chicken in the prepared dish.
In a medium bowl add the Hawaiian sauce ingredients; pineapple juice, soy sauce, garlic, brown sugar and cornstarch. Pour over the top of the chicken.
Sprinkle the top of the chicken with the chopped bell pepper and pineapple.
Bake, uncovered, for 1 hour. (Stirring the chicken every 15 minutes or so allows it to evenly coat in sauce.)
Remove from oven and allow it to cool 5 minutes before serving.
Serve Sweet Hawaiian Chicken with favorite sides.