Thank you for a great Carmel Winter Farmers Market season! We will see you beginning on May 4th at the Carmel Farmers Market and the Fishers Farmers Market!

Baked Sweet and Sour Chicken (or Pork)

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 9x13 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. 

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