Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: pre-heat your oven to 325 degrees. cut chicken into 1 inch chunks, and season with salt, pepper, and garlic powder. dip each piece of chicken in corn starch, then in egg. in a skillet, heat vegetable oil to medium-high heat and brown each piece of chicken on both sides. place browned chicken in a large rimmed baking sheet. add in pineapple and pepper chunks. in a large bowl whisk together all sauce ingredients and pour over the chicken. bake in the oven for about an hour, turning the chicken every 15 minutes. remove the chicken and vegetables from the pan, and pour remaining sauce into a bowl and serve alongside the chicken if you’d like extra sauce. serve over rice and enjoy!

Target recipe: garnish: scallion curls, chopped raw cashews, chopped peanuts, or sprig fresh corriander, optional cook or reheat rice. in a small bowl, whisk together pineapple juice, vinegar, and soy sauce. add cornstarch, stirring until smooth. stir in remaining sauce ingredients. set aside. in large skillet or wok, heat safflower oil on high. saute carrots, peppers, onion, and garlic until carrot is crisp/tender, about 5 minutes. stir sauce, pour over vegetables, stirring until sauce thickens. gently fold in remaining ingredients. heat through. serve on hot rice. top with garnish. 4 - 6 servings. variations: - add sliced mushrooms; saute with other vegetables