Ingredients
Scale
- 1.5 lbs boneless, skinless chicken breasts, cut into 1-inch cubes
- 1/2 cup all-purpose flour
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 tablespoon olive oil
- 1 green bell pepper, cut into 1-inch pieces
- 1 red bell pepper, cut into 1-inch pieces
- 1 (20 ounce) can pineapple chunks, drained, reserve juice
Instructions
- Step 1: Preheat oven to 375 degrees F (190 degrees C). Lightly grease a 9×13 inch baking dish.
- Step 2: In a bowl, combine flour, salt, and pepper. Dredge the chicken pieces in the flour mixture, shaking off excess.
- Step 3: Heat olive oil in a large skillet over medium-high heat. Brown the chicken on all sides. It doesn't need to be cooked through.
- Step 4: In a separate bowl, whisk together the reserved pineapple juice, 1/4 cup brown sugar, 1/4 cup white vinegar, 2 tablespoons soy sauce, and 1 tablespoon ketchup.
- Step 5: Arrange the browned chicken, green bell pepper, red bell pepper, and pineapple chunks in the prepared baking dish.
- Step 6: Pour the sweet and sour sauce over the chicken and vegetables. Bake in the preheated oven for 30-35 minutes, or until the chicken is cooked through and the sauce has thickened slightly.
Notes
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- For best results, reheat the chicken in the oven at 350°F (175°C) to maintain its texture, adding a splash of water if the sauce has thickened too much.
- Serve over fluffy rice to soak up all that delicious sweet and sour sauce.
- For extra flavor, try marinating the chicken in a tablespoon of soy sauce and a teaspoon of grated ginger for 30 minutes before dredging.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American