Linda's Sweet and Sour Chicken

20 oz. can chunk pineapple, drained, reserve juice

1 T. apple cider vinegar

1/2 green pepper, cut in chunks

4 boneless, skinless chicken breasts, or 12 chicken tenderloin, cut in chunks

1/4 c. ketchup

1 T. brown sugar

1 c. sliced carrots

1/2 c. chopped onion

2 T. oil

cooked rice

steamed broccoli

Cook juice, ketchup, brown sugar, and vinegar in saucepan, over medium heat for 5 minutes, or until hot. Add carrots, peppers, onions, and pineapple. Remove from heat. Brown chicken in oil in skillet. Arrange in single layer in shallow 9x13 dish. Spread juice mixture over top. Cover with foil and bake in 350 degree oven for 1 hour, or until chicken is done and vegetables are crisp tender. Serve over rice and with broccoli.

1st picture is before baking; 2nd picture is after baking, ready to eat.