Ingredients
Scale
- Chicken thighs (boneless, skinless) 2 lbs
- Cornstarch 1/2 cup
- Vegetable oil 2 tbsp
- Pineapple chunks (canned) 1 (20 ounce) can, drained
- Green bell pepper 1 medium, chopped
- Red bell pepper 1 medium, chopped
- Sweet and sour sauce 1 (16 ounce) bottle
- Cooked white rice for serving
Instructions
- Step 1: Preheat oven to 375 degrees F (190 degrees C). Lightly grease a 9×13 inch baking dish.
- Step 2: Cut the chicken thighs into 1-inch pieces. Place the chicken in a bowl and toss with cornstarch until evenly coated.
- Step 3: Heat the vegetable oil in a large skillet over medium-high heat. Add the chicken and cook until browned on all sides. The chicken does not need to be fully cooked at this stage.
- Step 4: In the prepared baking dish, combine the browned chicken, pineapple chunks, green bell pepper, red bell pepper, and sweet and sour sauce. Stir well to ensure everything is evenly coated.
- Step 5: Bake in the preheated oven for 30-40 minutes, or until the chicken is cooked through and the sauce is bubbly.
- Step 6: Serve hot over cooked white rice.
Notes
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- For best results, reheat in the oven at 350°F until warmed through, which will prevent the chicken from becoming rubbery.
- Serve over rice, quinoa, or noodles with a sprinkle of toasted sesame seeds for added flavor and texture.
- For a richer flavor, try marinating the chicken in a little of the sweet and sour sauce for 30 minutes before coating with cornstarch.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American