Golden chicken pieces coated in a sweet and tangy sauce with pineapple and bell peppers. This chicken is incredible!
Prep Time 25minutes
Cook Time 1hour
Total Time 1hour25minutes
4bonelessskinless chicken breasts
salt and pepperto taste
1/3cuplow-sodium soy sauce
1red bell pepperchopped (seeds removed)
120 oz. can pineapple tidbits, drained
Preheat oven to 325° F. Grease a 9x13-inch baking pan with cooking spray. Set aside.
Cut chicken breasts in bite-size pieces. Season with salt and pepper. Place cornstarch in a large bowl, and eggs in a separate medium bowl. Dip chicken pieces in cornstarch to coat, then coat in eggs.
Heat vegetable oil in a large, non-stick skillet over medium-high heat. Cook coated chicken, in batches so you don't over-crowd pan, until golden-brown on all sides. (You're not cooking it all the way through. It will finish in the oven.) Place chicken in the prepared dish.
In a medium bowl whisk together the sauce ingredients; pineapple juice, brown sugar, soy sauce, garlic and cornstarch. Pour evenly over chicken. Sprinkle the tops of chicken with the chopped bell pepper and pineapple.
Bake, uncovered, for 1 hour. (I stir the chicken every 15 minutes so it gets evenly coated in sauce.) Remove from oven and let stand 5 minutes before serving. Enjoy!