Ingredients
Scale
- 1 lb boneless skinless chicken breast – cut into bite-size pieces
- 2 tbsp cornstarch
- 1 tbsp cooking oil
- 1 bell pepper – chopped
- 1 cup pineapple chunks – optional
- ½ cup lemon juice – or pineapple juice
- ¼ cup brown sugar
- 3 tbsp ketchup
- 2 tbsp rice vinegar – or white vinegar
- 1 tbsp soy sauce
- 1 tsp garlic powder
- 1 tsp cornstarch
Instructions
- Preheat oven to 350°F.
- Cut chicken breast into bite-size pieces and toss with cornstarch until evenly coated.
- In a bowl, whisk together pineapple juice, brown sugar, ketchup, rice vinegar, soy sauce, garlic powder, and cornstarch until smooth.
- Heat cooking oil in a large oven-safe skillet over medium-high heat. Add coated chicken and sear for 30-60 seconds per side until lightly golden.
- Stir in chopped bell pepper and pineapple chunks if using.
- Pour the sauce over the chicken and stir to coat evenly.
- Transfer skillet to the oven and bake for 25-30 minutes, stirring halfway through, until the sauce thickens and chicken reaches 165°F internally.
- Serve over cooked white rice or noodles, and garnish with green onions or sesame seeds if desired.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.Notes
For extra flavor, let the chicken marinate in the sauce for 30 minutes before cooking.
You can substitute the pineapple for diced mango for a tropical twist.
Add a sprinkle of sesame seeds on top before serving for added crunch.
- Prep Time: 12 minutes
- Cook Time: 52 minutes
- Category: Dinner
- Method: Baking
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 330
- Sugar: 16g
- Sodium: 600mg
- Fat: 9g
- Saturated Fat: 1.5g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 70mg