Baked Sweet and Sour Chicken

This Baked Sweet and Sour Chicken is a simple, flavorful dish that combines tender chicken with a tangy-sweet pineapple sauce. With just a handful of ingredients and minimal prep, it’s a family-friendly meal perfect for busy weeknights.

Ingredients

• 2 lb (0.9 kg) chicken tenderloin chunks

• 1 cup pineapple juice

• ½ cup brown sugar

• ⅓ cup soy sauce

Instructions

1. Brown the Chicken
   Cut the chicken tenderloins into bite-sized chunks. In a skillet over medium heat, brown the chicken pieces until cooked through.

2. Make the Sauce
   In a small bowl, whisk together pineapple juice, brown sugar, and soy sauce until well combined.

3. Coat the Chicken
   Add the browned chicken pieces to the sauce, stirring until fully coated.

4. Cook Low and Slow
   Transfer the chicken and sauce mixture to a slow cooker. Cover and cook on low for 6–8 hours, until the chicken is tender and the sauce is rich and flavorful.

5. Serve
   Spoon the sweet and sour chicken over a bed of steamed rice. Garnish with sesame seeds or chopped green onions if desired.

Tips & Variations

• Add bell peppers, onions, or pineapple chunks for extra flavor and texture.

• For a slightly thicker sauce, stir in 1 tablespoon of cornstarch mixed with 2 tablespoons of water during the last 30 minutes of cooking.

• This recipe also works well with chicken thighs for extra juiciness.