Oven baked sweet and sour chicken

For years I've followed a blog Hip2Save, where Collin not only shares all the great deals going on in the world, but she also shares some of her yummy recipes. One of our family favorites is her sweet and sour chicken.

We've been making this for two years now, and have tweaked a few things to our liking.

Ingredients:

• 4-6 boneless skinless chicken breasts, cut into 1 inch pieces
• 1 Tbsp garlic salt
• vegetable oil for frying
• 2 eggs
• 1 cup flour
• 1 tsp salt
• 1/2 tsp pepper
• 1 20 oz. can pineapple chunks
• 3/4 cup sugar
• 1/2 cup pineapple juice (from straining the pineapple chunks)
• 1/4 cup white vinegar
• 3/4 cup ketchup>
• 1 1/2 tsp salt
• 1 Tbsp low sodium soy sauce
• 1 green pepper, cut into 1 inch pieces
• 1/2 medium yellow onion, diced
• cooked rice (enough for your family)

Directions:

1. Preheat oven to 350°F.
2. Add enough vegetable oil to frying pan so that it is about 1/2 inch deep, and heat on medium-high.
3. Sprinkle chicken with garlic salt.
4. In one bowl, beat the two eggs. In another bowl, mix the flour, salt and pepper.
5. Coat the chicken first in the egg, then in the flour mixture. Carefully drop piece by piece into the hot oil. Turn after a few minutes, once the chicken turns a golden brown. Drain on a paper towel covered plate.
6. While the chicken is cooking, drain and save the juice from the pineapple chunks. You'll only need 1/2 cup so you may have some left over (put in a small container and freeze - it will be great in smoothies!). 
7. Cut the pineapple chunks in half, and put aside.
8. In a small saucepan, heat the sugar, reserved pineapple juice, vinegar, ketchup, salt and soy sauce. Stir until the mixture comes to a boil, then lower the temperature and keep warm until ready to use.
9. Once the chicken is done frying, add the pepper and onion to the frying pan and stir for two minutes or until softened.
10. Add the chicken, peppers, onions and pineapples to a 9 inch x 13 inch baking dish and pour the sauce on top.
11. Bake uncovered for 30 minutes.We enjoy this over jasmine rice, but you could also serve it over any type of rice or noodle.

Enjoy! If you make this, I'd love to hear your thoughts and feedback.