Tried out a new recipe and everyone was lining up for more.

Sweet and sour chicken is a classic that always makes its way to our family dinner table because it wraps up comfort in tangy, saucy goodness. This dish, with its roots nestled in Chinese cuisine, has been heartily embraced here with a Midwestern twist, full of flavors that remind me of the harmony between family gatherings and good, hearty food. The addition of pineapple brings a wonderful brightness, a hit of sweetness, and a tropical flair that can liven up any weeknight meal. Plus, who doesn't love a dish that brings the zest of life right to our humble kitchens?

A light refreshing cucumber salad or a steamed broccoli floret can add a crisp contrast to the dish. Don't forget a slice of warm, buttery cornbread or a heap of fluffy white rice to soak up all that delicious sauce. For an extra homey touch, I sometimes like to serve this with a simple stir-fried vegetable mix or a cold slaw on the side.

Baked Sweet and Sour Chicken with Pineapple
Servings: 4-6

- 4 boneless, skinless chicken breasts, cut into bite-sized pieces
- 1 cup cornstarch
- 2 eggs, beaten
- 1/4 cup canola oil
- 1 cup pineapple chunks (you can use canned or fresh)
- 1 red bell pepper, chopped into bite-sized pieces
- 1 green bell pepper, chopped into bite-sized pieces
- 1/2 cup white sugar
- 4 tablespoons ketchup
- 1/2 cup apple cider vinegar
- 1 tablespoon soy sauce
- 1 teaspoon garlic powder
- Salt and pepper to taste
- Cooked white rice or noodles, for serving

1. Preheat your oven to 350°F (175°C). Grease a baking dish and set it aside.

2. Season chicken pieces with salt and pepper. Dredge them in cornstarch, then dip into the beaten eggs.

3. Heat canola oil in a skillet over medium heat. Brown the chicken pieces until they're just crispy on the outside. You don't need to cook them through because they'll be going into the oven. Place the browned chicken in the prepared baking dish.

4. In the same skillet, whisk together sugar, ketchup, apple cider vinegar, soy sauce, and garlic powder over medium heat. Bring to a simmer to dissolve the sugar and marry the flavors.

5. Pour the sweet and sour sauce over the chicken in the baking dish. Add the pineapple chunks and bell peppers, and toss everything to coat well.

6. Bake in preheated oven for 45 minutes, stirring every 15 minutes to re-coat the chicken with the sauce.

7. Serve the baked sweet and sour chicken over white rice or noodles for a comforting, hearty meal.

Variations & Tips
- For an even healthier version, you can bake the breaded chicken without browning it in the skillet first. Just pop it into the oven and pour the sauce on top before baking.
- If dealing with picky eaters, customize the portion without bell peppers or pineapple and just the sweet and sour sauce over the chicken.
- The sauce is a great place to add your own touch though - a pinch of red pepper flakes for heat, a splash of pineapple juice for more fruitiness, or even a smidge of ginger for a zesty kick!
- Leftovers can be chilled and later turned into a scrumptious cold chicken salad for lunch. Just a quick little mix-in with some greens and your favorite dressing.