Baked Sweet Hawaiian Chicken

INGREDIENTS

4 boneless, skinless chicken breasts

salt and pepper, to taste

1 cup cornstarch

3 large eggs, beaten

1/4 cup vegetable oil

SAUCE INGREDIENTS

1 cup pineapple juice

1/2 cup brown sugar

1/3 cup low-sodium soy sauce

1 clove garlic, minced

1/2 Tablespoon cornstarch

1 red bell pepper, chopped (seeds removed)

1 (20 oz.) can pineapple tidbits, drained

INSTRUCTIONS

Preheat oven to 325° F. Grease a 9×13-inch baking pan with cooking spray. Set aside.
Cut chicken breasts in bite-size pieces. Season with salt and pepper. Place cornstarch in a large bowl, and eggs in a separate medium bowl. Dip chicken pieces in cornstarch to coat, then coat in eggs.
Heat vegetable oil in a large, non-stick skillet over medium-high heat. Cook coated chicken, in batches so you don’t over-crowd pan, until golden-brown on all sides. (You’re not cooking it all the way through. It will finish in the oven.) Place chicken in the prepared dish.
In a medium bowl whisk together the sauce ingredients; pineapple juice, brown sugar, soy sauce, garlic and cornstarch. Pour evenly over chicken. Sprinkle the tops of chicken with the chopped bell pepper and pineapple.
Bake, uncovered, for 1 hour. (I stir the chicken every 15 minutes so it gets evenly coated in sauce.) Remove from oven and let stand 5 minutes before serving. Enjoy!