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Sweet and Sour Pineapple Chicken

Sweet and Sour Pineapple Chicken Photo Yield: Serves 4. Each serving 2 cups.



1-1/2 cups sliced mushrooms
1 red bell pepper, seeded and sliced
1 cup sliced green onions
20-ounce can pineapple chunks, drained, reserve juice
2 tablespoons cornstarch
1/4 cup cider vinegar
3 tablespoons light soy sauce
1 tsp dried ginger
1 tsp garlic powder
2 tablespoons brown sugar
1 tablespoon sesame oil
4 chicken breasts with ribs (split half breasts)
3 cups cooked brown rice

Preheat oven to 400 degrees. Place the chicken breasts into a large rectangular baking pan.

Lightly spray a large nonstick pan with vegetable oil cooking spray. Saute the mushrooms, red bell pepper and green onion until golden, about 3 minutes.

Stir together the cornstarch, vinegar, soy sauce and pineapple juice. Add this mixture to the mushrooms, along with the seasonings. Bring to a boil.

Pour the sauce over the chicken breasts and bake in the oven until done, about 30 minutes. Serve hot with rice.