Sweet & Sour Chicken Nuggets

Sweet & Sour Chicken Nuggets

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  • 3 T cornstarch
  • 4 boneless chicken breast halves, cut in 1-inch chunks
  • 1 LG green pepper, cut in 1-inch chunks
  • 1 med. onion, cut in wedges
  • 1 clove garlic, finely chopped
  • ½ tsp. salt
  • ¼ C Pioneer® Golden Light Brown Sugar, firmly packed
  • 3 T. red wine vinegar
  • ½ tsp. hot pepper sauce
  • 1 can (20 oz.) pineapple chunks in heavy syrup, undrained


  1. Using a large cooking bag, shake cornstarch inside the bag and place in 9 x 13-inch baking dish. Add to the bag chicken, green pepper, onion, garlic, salt, Pioneer® Golden Light Brown Sugar, vinegar, hot pepper sauce and pineapple. Mix well. Close bag with tie. Marinate in refrigerator overnight, turning bag several times.
  2. Preheat oven to 350° F.
  3. Make 6 slits in top of bag with a knife. Bake 25 to 30 minutes or until chicken is tender and sauce bubbly.
Sweet & Sour Chicken Nuggets
1 vote, 4.00 avg. rating (74% score)

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