• 2 (8 ounce) cans pineapple tidbits in juice
  • 1red bell pepper, seeded and cut into 1-inch pieces
  • 1green bell pepper, seeded and cut into 1-inch pieces
  • 1carrot, peeled and sliced diagonally
  • ½red onion, cut into 1-inch pieces
  • 3 tablespoons avocado oil
  • salt and ground black pepper to taste
  • 1 ½ pounds skinless, boneless chicken breast, cut into 1-inch pieces
  • water as needed
  • 2 tablespoons cornstarch
  • ½ cup light brown sugar
  • ⅓ cup rice vinegar
  • 3 tablespoons ketchup
  • 3 tablespoons soy sauce
  • 1 tablespoon chile-garlic sauce
  • 1 tablespoon ginger-garlic paste
  • ⅛ teaspoon ground white pepper
  • Directions

  • Step 1

    Preheat the oven to 425 degrees F (220 degrees C).


  • Step 2

    Drain pineapple tidbits and place juice into a 1-cup liquid measure. Place drained pineapple in a large mixing bowl; set aside.

  • Step 3

    Add bell peppers, carrot, and onion to the pineapple tidbits. Pour 2 tablespoons avocado oil over top and sprinkle with salt and pepper. Stir until coated with oil and seasoning, then spread in a single layer on a sheet pan. Place chicken into the same bowl, drizzle with remaining 1 tablespoon oil, and season with salt and pepper. Toss to coat and nestle chicken pieces on the sheet pan between the pineapple and vegetable pieces.

  • Step 4

    Bake in the preheated oven until vegetables are tender and chicken is cooked through, about 25 minutes.

  • Step 5

    Meanwhile, add enough water to the reserved pineapple juice to make 1 cup liquid. Transfer 3 tablespoons of the liquid to a small bowl and add cornstarch. Stir with a fork or whisk until smooth.

  • Step 6

    Pour remaining liquid into a saucepan with brown sugar, rice vinegar, ketchup, soy sauce, chile-garlic sauce, ginger-garlic paste, and white pepper. Bring to a boil, stirring occasionally, over medium-high heat. Slowly add cornstarch mixture, whisking briskly. Return to a boil and allow to thicken, whisking constantly, about 1 minute.

  • Step 7

    Drizzle chicken, pineapple, and vegetables with sauce to serve.

  • Cook's Notes:

    You can use any neutral-flavored cooking oil for avocado oil.

    To save time, instead of making the sauce, you may also use canned Asian sweet and sour sauce.

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