Baked Sweet and Sour Chicken Thighs with Pineapple
Ingredients
- 3/4 pound skinless, boneless chicken thighs
- 1 tablespoon cornstarch
- 1/3 cup onion chunks
- 1/3 green bell pepper,
- 1/3 red bell pepper,
- 1/3 cup pineapple chunks
- 1/3 cup ketchup
- 2 tablespoons rice vinegar
- 2 tablespoons brown sugar, or to taste
- 1 tablespoon low-sodium soy sauce
- 1 large clove garlic, minced
- 1/2 teaspoon ginger paste
- 1 green onion, sliced, or as needed (optional)
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Instructions
- Preheat the oven to 400 degrees F (200 degrees C). Lightly grease a baking dish or spray with cooking spray.
- Pat chicken thighs dry with a paper towel, cut into 1-inch chunks, and add to the dish. Sprinkle with cornstarch, and toss until chicken is coated. Stir in onions, green and red bell peppers, and pineapple.
- Add ketchup, rice vinegar, brown sugar, soy sauce, garlic, and ginger paste to a small bowl, whisk until well combined, and stir into the chicken mixture.
- Bake until chicken is no longer pink at the center and juices run clear, 14 to 17 minutes, stirring halfway through. An instant-read thermometer inserted near the center should read 165 degrees F (74 degrees C). If sauce is a bit thick, stir in a splash of water to thin out until you reach your desired consistency.
- Garnish with green onion slices and serve.
Source
Original recipe: View Original