BAKED SWEET AND SOUR CHICKEN

2 boneless, skinless chicken breasts, cut into cubes

1/3 cup cornstarch

1/2 teaspoon garlic powder

1/2 teaspoon salt

1/4 teaspoon black pepper

2 tablespoons olive oil

1/2 cup pineapple juice

1/2 cup ketchup

1/4 cup brown sugar

2 tablespoons apple cider vinegar

1/4 cup diced onion

1/4 cup diced bell pepper

1/4 cup diced pineapple

DIRECTIONS:

Preheat Oven: Preheat the oven to 375°F (190°C).

Prepare Chicken: In a shallow bowl, combine cornstarch, garlic powder, salt, and black pepper. Toss the chicken cubes in the cornstarch mixture until evenly coated.

Sauté Chicken: Heat olive oil in a large skillet over medium-high heat. Add the coated chicken cubes and cook for 3-4 minutes, stirring occasionally, until the chicken is lightly browned.

Prepare Sauce: In a medium bowl, mix pineapple juice, ketchup, brown sugar, and apple cider vinegar until well combined.

Assemble Chicken: Place the browned chicken cubes in a 9×13 inch baking dish. Pour the prepared pineapple juice mixture over the chicken.

Add Vegetables: Top the chicken with diced onion, bell pepper, and pineapple for added flavor and texture.

Bake: Place the baking dish in the preheated oven and bake for 25-30 minutes, or until the chicken is cooked through and the sauce is bubbly and slightly thickened.

Serve: Serve the baked sweet and sour chicken over cooked rice for a complete meal. Enjoy the delightful combination of flavors!