Ingredients

• 0.75 pounds skinless , boneless chicken thighs
• 1 tablespoon cornstarch
• 0.33 cups onion chunks
• 0.33 greens bell pepper
• 0.33 reds bell pepper
• 0.33 cups pineapple chunks
• 0.33 cups ketchup
• 2 tablespoons rice vinegar
• 2 tablespoons brown sugar , or to taste
• 1 tablespoon low-sodium soy sauce
• 1 large clove garlic , minced
• 0.5 teaspoons ginger paste
• 1 green onion , optional

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C). Lightly grease a baking dish or spray with cooking spray.
2. 2 Pat chicken thighs dry with a paper towel, cut into 1-inch chunks, and add to the dish. Sprinkle with cornstarch, and toss until chicken is coated. Stir in onions, green and red bell peppers, and pineapple.
3. 3 Add 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.
4. 4 Bake until chicken is no longer pink at the center and juices run clear, 14 to 17 minutes, stirring halfway through. An instant-read thermometer inserted near the center should read 165 degrees F (74 degrees C). If sauce is a bit thick, stir in a splash of water to thin out until you reach your desired consistency.
5. 5 Garnish with green onion slices and serve.

Nutrition per serving