Total Time: 30 minutes

---

Ingredients:

• 2 boneless, skinless chicken breasts, cubed

• 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

---

Instructions:

1️⃣ Preheat the Oven:
Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper.

2️⃣ Prepare the Chicken:
In a shallow bowl, combine cornstarch, garlic powder, salt, and pepper. Add the cubed chicken to the mixture and toss to coat evenly.

3️⃣ Cook the Chicken:
In a large skillet, heat olive oil over medium-high heat. Add the chicken and cook for 3-4 minutes, stirring often, until lightly browned.

4️⃣ Make the Sauce:
In a medium bowl, whisk together pineapple juice, ketchup, brown sugar, and apple cider vinegar.

5️⃣ Bake:
Transfer the cooked chicken to a 9x13 inch baking dish. Pour the sauce evenly over the chicken. Bake for 25-30 minutes, until the chicken is cooked through.

6️⃣ Add Vegetables:
Remove from the oven and stir in the diced onion, bell pepper, and pineapple.

7️⃣ Serve:
Serve the sweet and sour chicken over rice. Enjoy!

---

Tip:

This dish pairs wonderfully with steamed white rice or fried rice. For added texture and flavor, you can also top it with some sesame seeds or chopped green onions.

---

Energy-Saving Tip:

To save on cooking time and energy, consider using a pressure cooker to cook the chicken quickly and then bake just to set the sauce. Alternatively, use a microwave-safe baking dish to reduce oven time.

---

Who Will Benefit:

This dish is great for busy families, as it’s quick to prepare and cook. It’s also a healthier take on the classic sweet and sour chicken, and the pineapple provides a good source of vitamin C. Ideal for anyone looking for a balanced meal with a delicious, tangy flavor.