Easy Sweet and Sour Chicken with pineapple | The Recipe Rebel

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Ingredients
Sweet and Sour Chicken sauce
1 cup pineapple juice (unsweetened or reduce sugar slightly - can be reserved from canned pineapple)
½ cup brown sugar packed
¼ cup ketchup
¼ cup white vinegar
2 tablespoons corn starch
Sweet and Sour Chicken
2 tablespoons canola oil
1 red bell pepper (cut into 1" pieces)
1 green bell pepper (cut into 1" pieces)
1 onion (cut into 1" pieces)
1 lb boneless, skinless chicken breasts (cut into 1" pieces)
3 tablespoons corn starch
¼ teaspoon salt
⅛ teaspoon black pepper
1 teaspoon minced garlic
1 teaspoon minced ginger
1½ cups pineapple chunks
Instructions
In a medium bowl, whisk together sauce ingredients (pineapple juice, brown sugar, ketchup, vinegar and corn starch). Set aside.
Heat oil in a large skillet over medium-high heat.
Add peppers and onions to skillet and cook until peppers are slightly softened and onions are almost translucent (you can leave them with more crunch if you prefer). Remove from skillet.
Meanwhile, combine corn starch, salt and pepper in a large bowl or zip-top storage bag. Add chicken pieces and coat well.
When peppers and onions are removed from skillet, cook the chicken on each side just until slightly browned (adding more oil if needed). Add the garlic and ginger and cook 1 minute.
Add the peppers, onions, sauce mixture and pineapple to the pan and cook until chicken is cooked through and sauce has thickened (about 3-4 minutes -- the best way to know is to check the internal temperature of the chicken pieces with a meat thermometer to ensure they are at least 165 degrees F, but chicken will be nearly cooked even before you add the sauce).
Serve over rice or as desired.