Baked Sticky Chicken

Ingredients:

• Juice of 1 8oz can Pineapple Chunks (about 1/2 cup)
• 1/2 cup cane sugar
• 2 tablespoons soy sauce (use tamari for gluten-free)
• 3 tablespoon organic ketchup
• 1 tablespoon red wine vinegar
• 1/2 tablespoon fresh ginger grated
• 1/2 teaspoon garlic powder
• 1/4 teaspoon red pepper flakes
• 1/4 teaspoon salt

For the chicken:

• coconut oil for cooking (or oil of choice)
• 1 1/2 pounds chicken breasts cut into chunks
• salt & pepper
• 2 eggs beaten
• 1 cup cornstarch
• 1/2 cup onion diced
• 1/2 of a green pepper diced

Instructions:  

• Preheat the oven to 350F. In a glass measuring cup, mix together the ingredients for the sauce.
• Season the chicken with salt and pepper. In a large skillet, heat 3 tablespoons of coconut oil over medium-high heat until hot and shimmering. Using tongs if desired, dip each piece of chicken in the cornstarch then the egg. Place in the hot oil and cook for about 1-2 minutes on each side until golden.
• Transfer cooked chicken to a 9×13 baking dish. Repeat with all the remaining chicken. (You may have to lower the heat occasionally and add more coconut oil if needed.)
• Add the onion and green pepper to the now empty skillet. Cook until softened, about 3-5 minutes. Sprinkle over top the chicken.
• Pour the sauce over the chicken. Bake for 30-35 minutes, until chicken is cooked through and sauce is bubbly. Serve over steamed rice. Enjoy!