Prep Time:25 Min Cook Time:1 Hr
Serves 6


  • 4 boneless, skinless chicken breasts
  • salt and pepper, to taste
  • 1 cup cornstarch
  • 3 large eggs, beaten
  • 1/4 cup vegetable oil
  • Sauce Ingredients
  • 1 cup pineapple juice
  • 1/2 cup brown sugar
  • 1/3 cup low-sodium soy sauce
  • 1 clove garlic, minced
  • 1/2 Tablespoon cornstarch
  • 1 red bell pepper, chopped (seeds removed)
  • 1 (20 oz.) can pineapple tidbits, drained


Preheat oven to 325° F. Grease a 9×13-inch baking pan with cooking spray. Set aside.

Cut chicken breasts into bite-size pieces. Season with salt and pepper. Place cornstarch in a large bowl, and eggs in a separate medium bowl. Dip chicken pieces in cornstarch to coat, then coat in eggs.

Heat vegetable oil in a large, non-stick skillet over medium-high heat. Cook coated chicken, in batches so you don’t over-crowd pan, until golden-brown on all sides. (You’re not cooking it all the way through. It will finish in the oven.) Place chicken in the prepared dish.

In a medium bowl whisk together the sauce ingredients; pineapple juice, brown sugar, soy sauce, garlic, and cornstarch. Pour evenly over chicken. Sprinkle the tops of chicken with the chopped bell pepper and pineapple.

Bake, uncovered, for 1 hour. (I stir the chicken every 15 minutes so it gets evenly coated in sauce.) Remove from oven and let stand 5 minutes before serving. Enjoy!

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