Pineapple Chicken Bake

Total Time: 1 hr 10 mins Preparation Time: 25 mins Cook Time: 45 mins

Ingredients

• Servings: 4
• 2 tablespoons butter
• 2 tablespoons oil
• 6 -8 chicken pieces
• salt and pepper
• 1 large onion, chopped
• 2 tablespoons fresh minced garlic (or to taste)
• 1 medium green bell pepper, seeded and chopped
• 2 medium carrots, peeled and coarsley chopped
• 3/4 cup ketchup
• 1 cup pineapple juice (use the juice from the can)
• 2 tablespoons vinegar (can use 3 tablespoons)
• 1/3 cup brown sugar (can use more to taste)
• 1 tablespoon soy sauce
• 1/4-1/2 teaspoon ground ginger powder
• 1 cup apricot jam or 1 cup jelly
• 1 (16 ounce) can pineapple tidbits, drained

Recipe

• 1 set oven to 400 degrees.
• 2 butter a 13 x 9-inch baking dish.
• 3 pat the chicken pieces dry with paper towels then season with salt and pepper.
• 4 in a medium skillet heat butter with oil until melted over medium heat; add in chicken pieces and brown on both sides; remove to the prepared casserole dish skin-side up.
• 5 to the same skillet (adding in more butter and/or oil if needed) add onion, garlic, bell pepper and carrots, saute for about 5 minutes, scraping any browned bits on the bottom of the pan.
• 6 add in ketchup, pineapple juice, vinegar, brown sugar, soy sauce, apricot jam or jelly and ginger powder; cook stirring with wooden spoon over medium heat until the mixture boils (adjust ingredients to taste, if you prefer a sweeter sauce then add in more brown sugar) cook simmering over medium-low heat stirring for about 15 minutes.
• 7 thicken the sauce with cold water or cornstarch to thick if desired.
• 8 add in pineapple chunks; mix to combine.
• 9 pour the sauce over the chicken pieces in the pan; turn chicken to coat with the sauce.
• 10 cover with foil and bake for 30 minutes.
• 11 uncover and continue to bake for another 25-30 minutes or until the chicken is tender.
• 12 serve with hot cooked rice.