Ingredients:

  • 1.5 lbs boneless, skinless chicken breasts, cut into 1-inch cubes
  • 2 large eggs, beaten
  • 1 cup cornstarch
  • 1/2 tsp sea salt
  • 1/4 tsp black pepper
  • 2 tbsp neutral oil
  • 3/4 cup granulated sugar
  • 4 tbsp ketchup
  • 1/2 cup apple cider vinegar
  • 1 tbsp low-sodium soy sauce
  • 1 tsp garlic powder
  • 1/2 cup canned pineapple juice
  • 1 cup fresh pineapple chunks
  • 1 red bell pepper, seeded and cut into 1-inch squares
  • 1 green bell pepper, seeded and cut into 1-inch squares
  • 1/2 white onion, cut into petals

Instructions:

  1. Preheat your oven to 425°F (220°C). This high heat is vital for the chicken to 'sear' on the pan.
  2. Pat the chicken cubes completely dry with paper towels to ensure the coating adheres properly.
  3. Set up a dredging station with two shallow bowls: one with the beaten eggs and one with the cornstarch, salt, and pepper mixture.
  4. Dip each chicken cube into the egg, then roll in the seasoned cornstarch until heavily coated.
  5. Drizzle 2 tablespoons of oil onto a large rimmed baking sheet. Place the coated chicken on the sheet in a single layer.
  6. Bake for 15 minutes to set the crust before adding the sauce and vegetables.