Gluten-free Sweet and Sour Chicken

Directions

1. 1
   Using kitchen shears, trim off any excess skin, then cut the chicken breasts or tenders into chunks. I cut mine in chunks that are around 1.5" to 2" in size.Set a gallon sized Ziploc bag in a bowl and fold over the top to hold in place.
2. 2
   Add cornstarch, pepper and garlic salt. Seal and shake bag to mix together. (You can also just do this straight in a bowl without using a bag - I often do the bag for easy clean-up!)
3. 3
   Place the bag back in the bowl and fold over the top to hold in place again.
4. 4
   Add the chicken chunks. Seal and shake the bag to mix together.In a large, non-stick skillet, add the oil. Once the oil is hot, add half of the chicken pieces and cook just until brown, but not cooked through, flipping pieces to brown two sides.
5. 5
   Remove chicken from pan and place into a 9x13 baking dish. I use a 9x13 glass Pyrex that I line with aluminum foil for easy clean-up.Repeat with rest of chicken.
6. 6
   Add one can of pineapple chunks (be sure to drain first) to the chicken in the pan. Set pan of chicken aside while you make the sauce.In a medium sized bowl, whisk together the sugar, ketchup, apple cider vinegar, gluten-free soy sauce, and garlic salt.
7. 7
   Pour over the chicken and pineapple.
8. 8
   Bake for one hour at 325°. Every 15 minutes, remove from oven and stir, flipping chicken pieces.
9. 9
   Remove from oven and serve over white or brown rice.Bonus: If you want extra sauce for drizzling, make a second batch of sauce and add to a small saucepan. Bring it to a boil.
10. 10
    Whisk constantly and let it cook over medium heat until thickened and reduced, about 7 minutes. Then serve alongside the finished sweet and sour chicken for those that want additional sauce.