Ingredients:

  • 1.5 lbs boneless skinless chicken breasts, cut into 1-inch cubes
  • 2 large eggs, beaten
  • 3/4 cup cornstarch
  • 1/2 tsp salt
  • 1/2 tsp black pepper
  • 1/2 cup unsweetened pineapple juice
  • 1/4 cup apple cider vinegar
  • 1/3 cup no-sugar-added ketchup
  • 2 tbsp low-sodium soy sauce
  • 1/4 cup light brown sugar, tightly packed
  • 2 cloves garlic, minced
  • 1 cup fresh pineapple chunks
  • 1 red bell pepper, chopped into 1-inch squares
  • 1 green bell pepper, chopped into 1-inch squares
  • 1/2 white onion, cut into wedges
  • Non-stick cooking spray

Instructions:

  1. Preheat your oven to 200°C (400°F). Season the cubed chicken breasts with salt and pepper. Note: Seasoning the meat directly ensures the flavor is in the chicken, not just the sauce.
  2. Set up a dredging station with two bowls: one containing the beaten eggs and one with the cornstarch.
  3. Dip each chicken piece into the egg, then toss in the cornstarch until fully coated. Arrange the chicken in a single layer in a 9x13 inch baking dish coated with non stick spray. Don't let them overlap too much or they won't crisp.
  4. In a medium bowl, whisk together the pineapple juice, vinegar, ketchup, soy sauce, brown sugar, and minced garlic to create the glaze.
  5. Scatter the fresh pineapple chunks, red bell pepper, green bell pepper, and onion wedges over the chicken pieces.
  6. Pour the glaze evenly over the chicken and vegetables in the baking dish.
  7. Bake for 30 minutes. Wait for the sauce to start bubbling around the edges.
  8. At the 15 minute mark, toss the ingredients gently to ensure the sauce caramelizes evenly and coats every piece of chicken.
  9. Remove from the oven and let it sit for 2 minutes. The sauce will thicken as it cools slightly.
  10. Serve immediately over hot rice.