BAKED SWEET & SOUR CHICKEN

This is an easy, low-cal dinner that you can freeze for later if you want.  I made it for dinner last night and for the six of us, I doubled the recipe.  If you use pork, cook in the oven for 1 hour, or until the pork is very tender.

2 pounds chicken breast (or 2 lbs lean pork), cubed
2 tablespoons oil
1 20 oz. can pineapple chunks
1 1/4 cups ketchup
1 tablespoon brown sugar
1 tablespoon cider vinegar
1 large green bell pepper
1 medium onion
3 medium carrots, sliced 1/4 inch

In a large skillet, in two batches, saute cubed chicken or pork in oil over high heat until browned on all sides.

Drain pineapple chunks, reserving juice.  In a medium size saucepan, over medium heat, cook juice from pineapple chunks with ketchup, brown sugar, and vinegar until hot and flavors have blended, about 5 minutes.  Remove from heat.

Cut bell pepper and onion into 1/2 inch pieces.  Add these cut vegetables and the carrots to the sweet and sour sauce.  Add the browned chicken/pork to the vegetables and sauce and then put into a 9 x 13 baking dish.  Cover with foil and bake in 350 degree oven for 35 minutes for chicken, 1 hour for pork.  Remove from oven and add pineapple chunks.  Serve over rice.

**If freezing, allow to cool and place in storage containers.  When ready to eat, thaw, then heat in the microwave or on the stovetop.  YIELD:  4 servings