Sweet & Sour Chicken

Sweet & Sour Chicken

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  • ¼ C butter or margarine
  • ½ C onion, chopped
  • ½ C green pepper, chopped
  • ½ C carrots, chopped
  • ¾ C ketchup
  • 1 C pineapple juice
  • 1 T vinegar
  • ¼ C Pioneer® Golden Light Brown Sugar, packed
  • 1 T soy sauce
  • ½ tsp. garlic salt
  • dash of red pepper
  • dash of ground ginger
  • ½ tsp. salt
  • ¼ tsp. pepper
  • 1 C pineapple chunks, drained
  • 3 lbs. chicken, cut up into chunks
  • 2 C rice, cooked


  1. Preheat oven to 400° F. Spray with cooking oil a 9 x 13-inch baking pan; set aside.
  2. In medium skillet, heat the margarine until melted. Add onion, pepper, carrots and cook for 5 minutes, stirring occasionally to keep from burning. Stir in ketchup, pineapple juice, vinegar, Pioneer® Golden Light Brown Sugar, soy sauce, garlic salt, red pepper, ginger, salt and pepper. Cook, stirring constantly, until it boils. Add pineapple chunks.
  3. Arrange chicken on the bottom of prepared pan. Pour sweet and sour sauce over the top. Bake covered for 45 minutes. Uncover and bake 30 minutes more, or until chicken tests done. Serve with rice.
Sweet & Sour Chicken
4 votes, 2.25 avg. rating (50% score)

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