Perplexed as to what in the world to make for dinner earlier this week, I first assessed the contents of my fridge and then leafed through one of my recipe binders, eventually settling upon this dish.  While this is not a dish I make often, we do enjoy it from time to time and I hope that you will too!

1 1/2 to 2 lbs of boneless/skinless chicken breasts, cubed*
2 TBSP oil
1 20-oz can of pineapple chunks in juice, with the juice reserved
1 1/2 c ketchup
3 TBSP brown sugar
3 TBSP apple cider vinegar
1 green bell pepper, large-dice
1 red bell pepper, large-dice
1 onion, large-dice
2 c carrots, large-dice

1. Heat the oil in a skillet and add the cubed chicken; cook on both sides until done (~8-10 minutes).
2. In a saucepan, heat the pineapple juice, ketchup, and brown sugar; stir, bring to a boil, then simmer for a few minutes.
3. Add the diced vegetables and cooked chicken to a 9×13 glass baking dish.  Add in the sauce, mix well, and cover with foil; bake at 350F for ~40-45 minutes, add in the pineapple chunks, and continue baking for another ~5-8 minutes.  Serve over prepared white rice.

*Note: Because I did not have any boneless/skinless breasts thawed and ready to use, I used the remaining ~3 cups of cooked/chopped chicken that I prepared earlier in the week.  Cubed pork loin would also be a great alternative. 

Baked Sweet and Sour Chicken
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