Ingredients

Instructions

  1. Preheat oven to 400°F and spray a 9x13 baking pan or dish with cooking spray.
  2. Set aside.
  3. Trim any visible fat from chicken breasts and dry thoroughly with paper towels.
  4. Coat chicken with flour, shaking off any excess.
  5. Place chicken in prepared dish and place in oven while preparing sauce.
  6. Drain juice from pineapple into a medium saucepan and set pineapple chunks aside.
  7. Add the vinegar, sugar, soy sauce, ginger, and bouillon cube to saucepan.
  8. Combine cornstarch and water and blend until smooth.
  9. Add to saucepan and bring to boil over medium-high heat, whisking slowly to dissolve sugar.
  10. Boil for two minutes, whisking vigorously.
  11. The sauce should thicken and turn clear after boiling for about 1 minute or so.
  12. Pour sauce over chicken and lower oven temperature to 350°F.
  13. Bake for 20 minutes.
  14. Meanwhile, remove stem and seeds from green pepper and remove white veins.
  15. Slice into rings and set aside.
  16. Distribute pineapple chunks and pepper rings evenly over chicken and bake 20 more minutes.
  17. To serve, place about 2/3 cup rice on plate and top with a chicken breast.
  18. Top with plenty of the pineapple and pepper rings and drizzle a generous amount of the sauce over all.
  19. Serve at once.
  20. NOTE: Be sure to use Heinz apple cider vinegar, not a store brand in the sauce.
  21. Using any other brand will make the sauce foam up and boil over in addition to having a poor flavor.