Ingredients
- Chicken breasts, boneless and skinless: 2 lbs, cut into 1-inch cubes
- All-purpose flour: 1/2 cup
- Egg: 1 large, beaten
- Pineapple chunks: 1 (20 ounce) can, drained (reserve juice)
- Green bell pepper: 1 large, cut into 1-inch pieces
- Red bell pepper: 1 large, cut into 1-inch pieces
- Sweet and Sour Sauce: 1 cup (store-bought or homemade using reserved pineapple juice, soy sauce, vinegar, sugar, ketchup)
- Vegetable oil: 2 tablespoons
Instructions
- Step 1: Preheat oven to 375°F (190°C). Lightly grease a 9×13 inch baking dish.
- Step 2: In a bowl, dredge the chicken cubes in flour, then dip them in the beaten egg.
- Step 3: Heat vegetable oil in a large skillet over medium-high heat. Lightly brown the chicken cubes on all sides. (Do not cook through)
- Step 4: In the prepared baking dish, combine the browned chicken, pineapple chunks, green bell pepper, and red bell pepper.
- Step 5: Pour the sweet and sour sauce evenly over the chicken and vegetables.
- Step 6: Bake in the preheated oven for 30-40 minutes, or until the chicken is cooked through and the vegetables are tender. Serve hot over rice.
Notes
- Store leftover baked chicken in an airtight container in the refrigerator for up to 3 days.
- For best results, reheat in the oven at 350°F (175°C) until warmed through, preventing sogginess.
- Serve this dish over fluffy white rice or quinoa for a complete and satisfying meal.
- Browning the chicken in batches prevents overcrowding the pan, ensuring even color and texture.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American