-
1
Set oven to 400 degrees.
-
2
Butter a 13 x 9-inch baking dish.
-
3
Pat the chicken pieces dry with paper towels then season with salt and pepper.
-
4
In a medium skillet heat butter with oil until melted over medium heat; add in chicken pieces and brown on both sides; remove to the prepared casserole dish skin-side up.
-
5
To the same skillet (adding in more butter and/or oil if needed) add onion, garlic, bell pepper and carrots, saute for about 5 minutes, scraping any browned bits on the bottom of the pan.
-
6
Add in ketchup, pineapple juice, vinegar, brown sugar, soy sauce, apricot jam or jelly and ginger powder; cook stirring with wooden spoon over medium heat until the mixture boils (adjust ingredients to taste, if you prefer a sweeter sauce then add in more brown sugar) cook simmering over medium-low heat stirring for about 15 minutes.
-
7
Thicken the sauce with cold water or cornstarch to thick if desired.
-
8
Add in pineapple chunks; mix to combine.
-
9
Pour the sauce over the chicken pieces in the pan; turn chicken to coat with the sauce.
-
10
Cover with foil and bake for 30 minutes.
-
11
Uncover and continue to bake for another 25-30 minutes or until the chicken is tender.
-
12
Serve with hot cooked rice.
