Sweet & Sour Chicken

Oh. My. Gosh. Ya'll, this was so FREAKING AWESOME!!! Chris said it should be my signature meal, he loved it so much. Maybe I was just really hungry, I don't know, but it was the best thing I've put in my mouth in a long time. That's what she said. (he he) Enjoy! And yes Nat, you'll probably want to make half of this. We had a lot leftover but that's good because it's so good, I'm wanting it for breakfast AND lunch! Ha!

4 boneless, skinless chicken breasts
1 cup flour
1/3 cup vegetable oil
Salt & Pepper to taste

*Dice chicken into 1 inch cubes and coat with flour.
*Heat oil in large skillet and add chicken a few pieces at a time and brown on both sides (they don't have to be completely cooked in the middle because they're going to cook in the oven later).
*Once browned, place in a 9X11 baking dish and sprinkle with salt and pepper.
*Meanwhile, preheat oven to 350 and make the sauce.

Sauce
1 can pineapple chunks
1 cup sugar
2 tablespoons cornstarch
3/4 cup apple cider vinegar
1 tablespoon soy sauce
1/4 teaspoon ginger
1 chicken boullion cube
2 green bell peppers, cut in 1 inch square pieces
1 onion, cut in 1 inch square pieces

*Drain pineapple, set aside, pouring juice/syryp into a 2 Cup Measure. Add enough water to make 1 1/4 cups.
*In a large saucepan, combine pineapple juice/syryp, sugar, cornstarch, vinegar, soy sauce, ginger & boullion cube.
*Bring to a boil, and boil for 2 minutes, stirring constantly. (it's going to get really bubbly and thick because of the sugar and cornstarch so that's why you want to stir it constantly.)
*Pour over chicken in baking dish and bake for 30 minutes.
*Add pineapple, pepper & onion, stirring to combine, and bake and additional 20 minutes, or until chicken and vegetables are tender.
*Serve with fluffy white rice.