Improved version of my original. It was amazing, even the kids (mostly) ate it.
Recipe:
2ish pounds frozen chicken
4 medium bell peppers
1 small fresh pineapple
1 Cups water (or pineapple juice if you use canned pinapple)
2/3 cups vinegar
1 cup sugar
1/3 cup ketchup
1/4 cup shoyu
1 tsp salt
2 TBS cornstarch
Red pepper flakes to taste (1/4-1/2 tsp)
Slice 2 lbs of frozen boneless skinless chicken breasts. Lightly season with olive oil, salt and pepper. Cook on a sheet pan at 350 until no longer pink, stirring occasionally- drain any water or oil from the pan.
Add pineapple and peppers. Bake at 350 for about 5 minutes just to soften veggies, while you mix up the sauce. Add in the sauce and bake for 30ish more minutes or longer if you want softer pineapple. You really can’t over cook this because it cooks in the sauce.
Serve over rice! This makes a full sheet pan, which serves 6 adults, maybe 8.
