I got the recipe for these delicious Sweet and Sour Baked Chicken Thighs several years ago, when a group of women from our church compiled a cookbook. My friend, Marianne Urry, submitted this contribution, and I’ve made it about a million times. I’ve only made a few minor changes because it’s a great recipe! 
- 1-2 tablespoons canola oil
- 6-8 chicken pieces (I prefer thighs and legs, and I remove the skin, but you can leave it on.)
- ¼ cup butter
- 1 cup chopped onion
- 1 cup chopped green pepper
- 1 cup chopped carrots
- 1 1/2 cup ketchup
- ¼ cup cider vinegar
- ½ cup packed brown sugar
- 2 tablespoons soy sauce
- 1 teaspoon garlic salt
- 1 teaspoon salt
- ½ teaspoon pepper
- ¼ teaspoon ground ginger
- 1 20 ounce can pineapple tidbits (drain and save juice)
- Preheat oven to 400 degrees
- In large skillet, brown chicken pieces in hot oil and remove to greased 13 x 9 baking dish.
- Melt butter in skillet and sauté onion, green pepper, and carrots. Cook and stir for 5 minutes.
- Mix remaining ingredients, except pineapple tidbits, and stir into vegetables in skillet. Bring to a boil, remove heat, and stir in pineapple.
- Pour sweet and sour mixture over chicken in baking dish. Cover with foil.
- Bake covered for 45 minutes, then uncover and bake 30 additional minutes.
- Serve over rice.
Lightly coat a 13 x 9 inch baking dish with non-stick spray, and preheat oven to 400 degrees F.
In a medium sized mixing bowl, whisk together:
1 1/2 cup ketchup
¼ cup cider vinegar
½ cup packed brown sugar
2 tablespoons soy sauce
1 teaspoon garlic salt
1 teaspoon salt
½ teaspoon pepper
¼ teaspoon ground ginger
juice from 20 ounce can pineapple tidbits
Prepare the following:
1 cup chopped carrots
1 cup chopped onions
1 cup chopped green pepper
In a large skillet over medium-high heat, warm
2 tablespoons canola oil
Brown:
8 chicken pieces (I prefer thighs and legs, and I remove the skin, but you can leave it on.)
Then transfer to the greased baking dish.
Add to the hot pan:
¼ cup butter
1 cup chopped onion
1 cup chopped green pepper
1 cup chopped carrots
Saute for about 5 minutes, stirring constantly.
Add the sauce to the vegetables, and bring to a boil. Remove from heat.
Stir in
1 (20 ounce) can (drained) pineapple tidbits
Pour sweet and sour mixture over chicken in baking dish.
Cover with foil, and bake covered for 45 minutes, then uncover and bake 30 additional minutes
Remove from oven and allow to rest for 10 minutes before serving.
Serve over rice.
Yum!