Baked Sweet and Sour Chicken with Peppers and Pineapple Recipe

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Floyd Reed Modified: March 22, 2022
Baked Sweet and Sour Chicken with Peppers and Pineapple Recipe

How To Make Baked Sweet and Sour Chicken with Peppers and Pineapple

Loaded with lovely and balanced flavors, this sweet and sour chicken is unique in that it’s baked along with crisp bell pepper and juicy pineapple.

Preparation: 30 minutes
Cooking: 1 hour
Total: 1 hour 30 minutes

Serves:

Ingredients

  • 4chicken breasts,boneless skinless
  • salt and pepper,to taste
  • cupcornstarch
  • 3eggs,beaten
  • ¼cupcanola oil
  • 1cupgranulated sugar
  • 4tbspketchup
  • ¼cupwhite vinegar
  • ¼cupapple cider vinegar
  • 1tbsplow sodium soy sauce
  • 1tspgarlic salt
  • 20ozpineapple chunks,(1 can), drained
  • 1green bell pepper,chopped into large pieces
  • 1red bell pepper,chopped into large pieces
  • 1tbspcornstarch

Instructions

  1. Preheat oven to 325 degrees F.

  2. Cut the chicken breasts into bite-sized pieces and season with salt and pepper.

  3. In separate bowls, place cornstarch and slightly beaten eggs. Dip chicken into cornstarch then coat in egg mixture.

  4. Heat canola oil in a large skillet over medium-high heat and cook chicken until browned. Place the chicken in a 9×13-inch greased baking dish.

  5. In a medium sized mixing bowl, combine sugar, ketchup, apple cider vinegar, white vinegar, soy sauce, 1 tablespoon of cornstarch and garlic salt. Add the drained pineapple, and peppers.

  6. Pour over chicken and bake for 1 hour.

  7. Serve and enjoy!

Nutrition

  • Calories: 645.09kcal
  • Fat: 22.14g
  • Saturated Fat: 4.47g
  • Trans Fat: 0.17g
  • Monounsaturated Fat: 11.00g
  • Polyunsaturated Fat: 5.33g
  • Carbohydrates: 82.84g
  • Fiber: 2.76g
  • Sugar: 46.44g
  • Protein: 28.38g
  • Cholesterol: 154.22mg
  • Sodium: 888.79mg
  • Calcium: 50.95mg
  • Potassium: 534.43mg
  • Iron: 2.07mg
  • Vitamin A: 102.96µg
  • Vitamin C: 86.55mg
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