Ingredients
2½tbspsoy sauce
⅓cupketchup
3tbsppineapple juice concentrate
2tbspbrown sugar,packed, light or dark
1½tbsprice vinegar
2½tspcornstarch
2tspworcestershire
2tspgarlic,cloves, minced
2tspfresh ginger,peeled and minced
¾tspfreshly ground black pepper
1mediumgreen bell pepper,cored and diced into 1 inch pieces
1mediumred bell pepper,cored and diced into 1 inch pieces
1smallred onion,chopped into chunks
1½lbschicken breasts,boneless skinless, diced into 1 inch cubes
2cupsfresh pineapple,cubed
2tbspcilantro,chopped, optional
Preparation
Preheat oven to 350 degrees F.
Spray a rimmed 18 by 13-inch baking sheet with non-stick cooking spray.
In a medium mixing bowl whisk together soy sauce, cornstarch, ketchup, pineapple juice concentrate, brown sugar, rice vinegar, cornstarch worcestershire, garlic, ginger, and pepper.
Place red and green bell peppers, red onion and chicken on baking sheet then pour sauce over top and toss to evenly coat.
Cook in preheated oven 10 minutes, remove from oven and toss.
Sprinkle in pineapple. Return to oven, continue to cook for about 7 to 10 minutes more until chicken is cooked through.
Remove from oven toss once more to coat with sauce.
Serve warm over coconut rice if desired.
