Sweet and Sour Baked Chicken

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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 168.0
  • Total Fat: 0.3 g
  • Cholesterol: 10.3 mg
  • Sodium: 189.1 mg
  • Total Carbs: 36.5 g
  • Dietary Fiber: 1.5 g
  • Protein: 4.7 g

View full nutritional breakdown of Sweet and Sour Baked Chicken calories by ingredient
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From the Amerian Heart Association Cookbook From the Amerian Heart Association Cookbook
Number of Servings: 4


    1 Pound boneless, skinless chicken breast halves, all visible fat removed, cut into 1/2-inch strips
    8 1/2 oz can pineapple chunks in their own juice
    1/2 cup jellied cranberry sauce
    2 Tablespoons light brown sugar
    2 Tablespoons rice vinegar or cider vinegar
    2 Tablespoons frozen orange juice concentrate
    1 Tablespoon dry sherry
    1 teaspoon reduced-sodium soy sauce
    1/4 teaspoon ground ginger
    2 Tablespoons cornstarch
    2 Tablespoons water
    1 medium green bell pepper, cut into thin strips (1 cup)


Preheat oven to 350 F.

Rinse chicken and pat dry with paper towels. Put in an 8-inch square nonstick baking pan and set aside.

Drain juice from pineapple into a small saucepan and set pineapple aside. Put pan over medium heat and whisk in cranberry sauce, brown sugar, vinegar, orange juice concentrate, sherry, soy sauce, and ginger.

Put cornstarch in a cup or small bowl. Add water, whisking to dissolve. Whisk into juice mixture.

Increase heat to medium-high and cook for 3 to 4 minutes, or until thickened, stirring occasionally.

Add pineapple chunks and pour over chicken.

Bake, covered, for 35 minutes. Add bell pepper, and baste chicken with sauce. Bake, uncovered, for 5 minutes.

Serve this dish on a bed of fluffy rice so you don't miss a single drop of the fantastic sauce.

Number of Servings: 4

Recipe submitted by SparkPeople user LITTLE_BIT.

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