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1
Preheat oven to 400u00b0F and spray a 9x13 baking pan or dish with cooking spray.
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2
Set aside.
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3
Trim any visible fat from chicken breasts and dry thoroughly with paper towels.
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4
Coat chicken with flour, shaking off any excess.
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5
Place chicken in prepared dish and place in oven while preparing sauce.
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6
Drain juice from pineapple into a medium saucepan and set pineapple chunks aside.
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7
Add the vinegar, sugar, soy sauce, ginger, and bouillon cube to saucepan.
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8
Combine cornstarch and water and blend until smooth.
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9
Add to saucepan and bring to boil over medium-high heat, whisking slowly to dissolve sugar.
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10
Boil for two minutes, whisking vigorously.
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11
The sauce should thicken and turn clear after boiling for about 1 minute or so.
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12
Pour sauce over chicken and lower oven temperature to 350u00b0F.
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13
Bake for 20 minutes.
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14
Meanwhile, remove stem and seeds from green pepper and remove white veins.
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15
Slice into rings and set aside.
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16
Distribute pineapple chunks and pepper rings evenly over chicken and bake 20 more minutes.
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17
To serve, place about 2/3 cup rice on plate and top with a chicken breast.
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18
Top with plenty of the pineapple and pepper rings and drizzle a generous amount of the sauce over all.
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19
Serve at once.
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20
NOTE: Be sure to use Heinz apple cider vinegar, not a store brand in the sauce.
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21
Using any other brand will make the sauce foam up and boil over in addition to having a poor flavor.
