Baked Sweet & Sour Chicken with Red Peppers & Pineapple

 This is take out good! No, better than take out good. Like better tasting and better for you!!! I was a little weary of the sauce, and I actually left out one of the original ingredients and it turned out fabulous! I couldn’t get enough of it, it really tasted like I was at a restaurant. And the chicken cooked beautifully! I always have a hard time breading chicken, but this one turned out really well, nice and crispy and the sauce covered each piece, it was flawless!

Ingredients // Servings: 2

5 Boneless Skinless chicken Tenders, or 3 Chicken Breasts
1 Cup Cornstarch
2 Eggs beaten
1/4 Cup Canola Oil
1 Red Bell Pepper
1/2 a fresh Pineapple (OR you can use a 20 oz can of pineapple chunks, drained)
1/2 Cup Sugar
2 Tbl Low Sodium Soy Sauce
1/4 Cup Apple Cider Vinegar
2 tsp Garlic Salt
2 Tbl Ketchup

pineapple

I had just bought fresh pineapple at the store and thought this would be so good with fresh pineapple! This was also my first time actually cutting up a whole pineapple & I have to say it really isn’t that bad! I followed instructions that were attached to the pineapple & it worked! Here are the steps:

1. Twist off the stem (super easy, comes right off)
2. Slice pineapple right down the middle
3. Cut into quarters
4. Slice off the outer rind from the quarters as well as cutting both ends of the stem and the bottom off
5. Cut off any hard parts leftover on the pineapple and then slice into bite sized pieces

Next, take your boneless, skinless chicken, and cut into cubes. Dip each piece into your bowl of cornstarch and then your bowl of egg, and then carefully place it into your skillet with oil heating over medium heat. Let it cook for about 3-4 minutes or until the bottom starts to get crispy and then flip the chicken pieces. Once chicken is cooked on the outside, toss it into a greased baking dish (mine was an 7X11).

 

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Chop up the red bell pepper and mix the sauce ingredients into a small bowl and combine with pineapple and pepper. Pour sauce over the chicken and bake in the oven at 400 degrees for 30-35 minutes.

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^^Excuse my messy/sloppy baking dish

Serve chicken over brown rice!

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 Ingredients // Servings: 2

5 Boneless Skinless chicken Tenders, or 3 Chicken Breasts
1 Red Bell Pepper
1/2 a fresh Pineapple (OR you can use a 20 oz can of pineapple chunks, drained)
1/2 Cup Sugar
2 Tbl Low Sodium Soy Sauce
1/4 Cup Apple Cider Vinegar
2 tsp Garlic Salt
2 Tbl Ketchup

Directions:

1. Preheat oven to 400 degrees

2. Cut the chicken into chunks and set aside

3. Prepare 2 bowls, one for 1 Cup of cornstarch and 1 with 2 eggs, beaten

4. Dip the chicken pieces first into the cornstarch and then into the eggs.

5. Place the dipped chicken into a skillet with oil cooking over medium heat

6. Heat the chicken just enough to brown and crisp both sides, flipping after about 4 minutes

7. Once chicken is cooked on both sides, place into a greased baking dish

8. Slice your pineapple and cut up the red bell pepper

9. Place the sauce ingredients into a small bowl and mix well (sugar, ketchup, apple cider vinegar, garlic salt)

10. Mix the pineapple and pepper with the sauce and pour over chicken.

11. Bake for 30-35 and flip chicken at the 15 minute mark in order to coat the chicken with the sauce

Serve over brown rice!

Recipe adapted from The Recipe Critic

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2 thoughts on “Baked Sweet & Sour Chicken with Red Peppers & Pineapple

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