Baked Sweet & Sour Chicken with Pineapple

490 cal/serving as prepared, plus rice, I use a low-carb rice

Yield: 3 servings
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  • 1 pound(s) chicken cut into cubes
  • 1/3 cup(s) cornstarch
  • 1 egg beaten
  • 2 tablespoon(s) vegetable oil
  • 1/3 cup(s) sugar
  • 1/3 cup(s) ketchup
  • 1/3 cup(s) white vinegar
  • 1.5 tablespoon(s) soy sauce gluten-free if desired
  • 1 teaspoon(s) garlic minced
  • 1 can(s) pineapple in juice


  1. Preheat oven to 325 degrees.

  2. Cut chicken into cubes. Season with salt and pepper to taste. Dip chicken into cornstarch to coat, then dip into the egg.

  3. Heat oil in a large skillet and cook chicken until browned.
  4. Place the chicken in a greased baking dish. Mix remaining ingredients in a bowl with a whisk and then pour evenly over the chicken, using about half the pineapple juice.

  5. Bake for 30-40 minutes, turning the chicken a few times. While chicken is cooking, prepare rice.

  6. [Adapted from a recipe on Mel's Kitchen Cafe]
September 2013

This recipe is a personal recipe added by RobynG and has not been tested or endorsed by MyRecipes.

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