Prep 25 mins
Cook 45 mins
I developed this recipe just recently, it is delicious! If you like tons of sauce then double the sauce ingredients, although you might have to cook it in a larger baking dish or a roaster, if you double the sauce ingredients you can throw in a couple more pieces of chicken, this also works well using boneless skinless chicken breasts, reduce cooking time slightly. I add in both green and red bell pepper but green will work fine. For the sauce you have to really adjust ingredients to suit taste, if you want a really thick sauce then mix cornstarch with cold water to make a paste then add in whuile the sauce is simmering.
- 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
- Set oven to 400 degrees.
- Butter a 13 x 9-inch baking dish.
- Pat the chicken pieces dry with paper towels then season with salt and pepper.
- 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.
- 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.
- 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.
- Thicken the sauce with cold water or cornstarch to thick if desired.
- Add in pineapple chunks; mix to combine.
- Pour the sauce over the chicken pieces in the pan; turn chicken to coat with the sauce.
- Cover with foil and bake for 30 minutes.
- Uncover and continue to bake for another 25-30 minutes or until the chicken is tender.
- Serve with hot cooked rice.
After browning the chicken and then mixing the sauce ingredients, I added the chicken back to the skillet and just simmered it until done - less dishes and electricity! I used a sweet yellow pepper instead of green. Even though I omitted the brown sugar and jam, it was more than sweet enough.