2 tablespoons flour
1/4 cup packed brown sugar
1/4 cup vinegar
2 tablespoons soy sauce
4 boneless, skinless chicken breast halves
1 can (20 oz.) pineapple chunks in juice
1 medium green or red bell pepper, cut in rings
Hot cooked rice
PREHEAT oven to 350°F.
SHAKE flour in Reynolds Oven Bag; place in 13x9x2-inch baking pan.
ADD brown sugar, vinegar and soy sauce to oven bag. Squeeze oven bag to blend in flour. Add chicken, pineapple and green pepper to oven bag. Turn oven bag to coat ingredients with sauce. Arrange ingredients in an even layer in oven bag.
CLOSE oven bag with nylon tie; cut six 1/2–inch slits in top.
BAKE 30 to 35 minutes or until chicken is tender. Serve over hot rice.
*This truly was simple and tasty, plus the bag made for a very easy clean up. I highly recommend this for four reasons: (1) easy ingredients that I usually have on hand (except for the oven bag--I wonder how this could adapt for the slow cooker), (2) very yummy and also kid friendly, (3) simple clean up, (4) low in fat. Amber has another recipe that is quite similar called Hawaiian Chicken. As far as taste goes, I prefer the Hawaiian Chicken (the chicken is fried and breaded, of course it should taste better), but the other reasons listed above make this a valuable recipe.
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