Baked Sweet and Sour Chicken with Peppers and Pineapple

BellaFina™ peppers may be used to create a wide variety of recipes, from appetizers to main dishes. BellaFina™ peppers are often used in salads, vegetables trays with or without dip, cooked in stews and sauces and stuffed with meat, cheese and grains.

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Serves: 6

Ingredients
  • 3-4 boneless, skinless chicken breasts
  • Salt and pepper to taste
  • 1½ cup cornstarch
  • 3 eggs, beaten
  • ¼ cup canola oil
  • 1 cup granulated sugar
  • 4 tablespoons ketchup
  • ¼ cup white vinegar
  • ¼ cup apple cider vinegar
  • 1 tablespoon low sodium soy sauce
  • 1 teaspoon garlic salt
  • 1 20 ounce can pineapple chunks, drained
  • 1 green bell pepper, chopped into large pieces
  • 1 red bell pepper, chopped into large pieces
  • 1 Tablespoon Cornstarch
Instructions
  1. Preheat oven to 325 degrees. Cut chicken breasts into bite-sized pieces and season with salt and pepper.
  2. In separate bowls, place cornstarch and slightly beaten eggs. Dip chicken into cornstarch then coat in egg mixture.
  3. Heat canola oil in a large skillet over medium-high heat and cook chicken until browned. Place the chicken in a 9 x 13 greased baking dish.
  4. In a medium sized mixing bowl, combine sugar, ketchup, apple cider vinegar, white vinegar, soy sauce, 1 T cornstarch and garlic salt. Add the drained pineapple, and peppers. Pour over chicken and bake for 1 hour.
  5. I stirred the chicken every 15 minutes so that it coated them in the sauce.

Adapted from therecipecritic.com