• Gather the ingredients so you have everything close at hand on the counter or table.

Prepare the Ingredients

• Using a Chef’s knife and cutting board, slice 1 1/2 pounds chicken tenders into 1-2 inch pieces.
• With a second cutting board and with a clean knife, peel and slice 2 medium carrots, 1 large green bell pepper, and 1/2 medium sweet onion. Mince 1 tablespoon minced garlic. Set aside until ready to use.
• Drain 20 oz. pineapple chunks, reserving juice for the sauce. (Add enough water to the drained pineapple juice to make 2 cups. You will add the chicken bouillon cube to this later in this recipe.)
• Prepare 1 1/2 cups long-grain white rice, following package directions, which should take approximately 18-20 minutes to cook.

Cook the Chicken and Vegetables

• Mix together 1 cup all-purpose flour, 1 tablespoon seasoned salt, and 1/2 teaspoon freshly ground black pepper in a large plastic bag. Add in chicken pieces and toss to coat.
• In a large cast iron skillet, heat 5-6 tablespoons vegetable oil over medium high heat. When the skillet is hot and the oil is shimmering, place breaded chicken pieces in the skillet and brown on all sides, about 6-8 minutes. Transfer chicken to a large bowl. Cover to keep warm.
• If necessary, drizzle more vegetable oil to the skillet and add prepared carrots, green bell pepper, sweet onion, minced garlic, and pineapple chunks. Cook for another 8-10 minutes until vegetables are tender. Transfer the vegetables to the bowl with the cooked chicken pieces.

Prepare the Sweet and Sour Sauce

• In a medium bowl, combine 2 tablespoons red wine vinegar, 2 tablespoons soy sauce, 1/3 cup brown sugar, 1/4 cup ketchup, 2 tablespoons cornstarch, and 1 teaspoon ground ginger. Whisk together until smooth.
• Pour the reserved 2 cups pineapple juice + water into the skillet along with 1 cube chicken bouillon. Bring to a boil and stir until the bouillon cube has dissolved. Add in the sauce mixture and cook for 2-3 minutes, stirring frequently until thickened.
• Add chicken and vegetables to the sweet and sour sauce. Stir together until the chicken pieces are completely coated with the sauce.
• Serve over the cooked rice. Serves 4-6.