baked sweet and sour chicken thighs with pineapple

Name: baked sweet and sour chicken thighs with pineapple
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 2
Cuisine: Asian
Ingredients: ¾ lb Boneless Chicken Thighs (3/4 pound skinless, boneless chicken thighs); 1 tbsp Cornstarch (1 tablespoon cornstarch); ⅓ cup Yellow Onion (1/3 cup yellow onion, cut into bite-sized chunks); ⅓ piece Green Bell Pepper (1/3 green bell pepper, cut into bite-sized chunks); ⅓ piece Red Bell Pepper (1/3 red bell pepper, cut into bite-sized chunks); ⅓ cup Pineapple (1/3 cup bite-sized pineapple chunks); ⅓ cup Ketchup (1/3 cup ketchup); 2 tbsp Rice Vinegar (2 tablespoons seasoned rice vinegar); 2 tbsp Brown Sugar (2 tablespoons brown sugar, or to taste); 1 tbsp Low-Sodium Soy Sauce (1 tablespoon low-sodium soy sauce); 1 clove Garlic (1 large clove garlic, minced); ½ tsp Ginger (1/2 teaspoon ginger paste (such as gourmet garden™)); 1 piece Green Onions (sliced green onion (optional)) — optional

30 minAsian

Servings2

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Ingredients

For 2 servings

Boneless Chicken Thighs¾ lb · 3/4 pound skinless, boneless chicken thighs
Cornstarch1 tbsp · 1 tablespoon cornstarch
Yellow Onion⅓ cup · 1/3 cup yellow onion, cut into bite-sized chunks
Green Bell Pepper⅓ piece · 1/3 green bell pepper, cut into bite-sized chunks
Red Bell Pepper⅓ piece · 1/3 red bell pepper, cut into bite-sized chunks
Pineapple⅓ cup · 1/3 cup bite-sized pineapple chunks
Ketchup⅓ cup · 1/3 cup ketchup
Rice Vinegar2 tbsp · 2 tablespoons seasoned rice vinegar
Brown Sugar2 tbsp · 2 tablespoons brown sugar, or to taste
Low-Sodium Soy Sauce1 tbsp · 1 tablespoon low-sodium soy sauce
Garlic1 clove · 1 large clove garlic, minced
Ginger½ tsp · 1/2 teaspoon ginger paste (such as gourmet garden™)
Green Onions1 piece · sliced green onion (optional) · optional

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Steps

1preheat the oven to 400 degrees f (200 degrees c).
2lightly grease a baking dish or spray with cooking spray.
3pat organic chicken thighs dry with a paper towel, cut into 1-inch chunks, and add to the dish.
4sprinkle with cornstarch, and toss until chicken is coated.
5stir in onions, green and red bell peppers, and pineapple.
6add ketchup, rice vinegar, brown sugar, soy sauce, garlic, and ginger paste to a small bowl, whisk until well combined, and stir into the chicken mixture.
7bake until chicken is no longer pink at the center and juices run clear, 14 to 17 minutes, stirring halfway through.
8an instant-read thermometer inserted near the center should read 165 degrees f (74 degrees c).
9if sauce is a bit thick, stir in a splash of water to thin out until you reach your desired consistency.
10garnish with green onion slices and serve.