Sweet and Sour Baked Chicken

This is from the American Heart Association cookbook. Surprisingly much like the regular stuff, and very easy to make. We ate it before I remembered to take a pic.

1 lb boneless, skinless chicken breasts
8 1/2 oz can pineapple chunks in their own juice
1/2 cup jellied cranberry sauce
2 TBS light brown sugar
2 TBS rice vinegar
2 TBS frozen orange juice concentrate
1 TBS dry sherry
1 tsp low-salt soy sauce
1/4 tsp ginger
2 TBS cornstarch
2 TBS water
1 medium green or red bell pepper, cut into thin strips
Brown Rice

Preheat the oven to 350 degrees

Discard all the visible fat from the chicken. Cut the chicken into 1/2 inch strips. Put the chicken in an 8 inch baking pan and set aside.

Drain the juice from the pineapple into a small saucepan. Set the pineapple chunks aside.

Put the saucepan over medium heat and shisk in the cranberry sauce, brown sugar, rice vinegar, orange juice concentrate, sherry, soy sauce, and ginger.

Put the corn starch in a cup. Add the water, stirring to dissolve. Whisk into the juice mixture.

Increase the heat to medium heat. Cook for 3-4 minutes, or until thickened, stirring occasionally.

Stir in the pineapple chunks. Pour over the chicken.

Bake covered for 35 minutes or until the chicken is no longer pink in the center. Add the bell pepper. Baste with the sauce and cook uncovered for 5 more minutes.

Serve over brown rice cooked according to package instructions.