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Preheat oven to 350°F. Sprinkle chicken lightly with salt and pepper. Heat oil in a large skillet over medium-high heat. Add chicken and cook about 2 minutes on each side or until brown. (If necessary, brown chicken in batches.) Transfer chicken to a 3-quart rectangular baking dish. Drain pineapple well, reserving 2/3 cup juice. Spoon pineapple chunks evenly over chicken in dish; set aside.
For sauce, in a medium saucepan, whisk together the reserved pineapple juice, cranberry sauce, cornstarch, brown sugar, vinegar, orange juice concentrate, sherry (or broth or water), soy sauce and ginger. Cook and stir over medium heat until thickened and bubbly. Pour over chicken and pineapple in dish.
Bake, covered, for 25 minutes. Uncover and add bell peppers, stirring gently to coat with sauce. Bake, uncovered, about 5 minutes more or until chicken is no longer pink (170°F).