Serve this dish on a bed of fluffy rice so you don’t miss a single drop of the fantastic sauce.

1 pound boneless, skinless chicken breasts
8 1/2-ounce can pineapple chunks in their own juice
1/2 cup jellied cranberry sauce
2 tablespoons light brown sugar
2 tablespoons plain rice vinegar or cider vinegar
2 tablespoons frozen orange juice concentrate
1 tablespoon dry sherry
1 teaspoon low-salt soy sauce
1/4 teaspoon ground ginger
2 tablespoons cornstarch
2 tablespoons water
1 medium green bell pepper, cut into thin strips

Preheat the oven to 350°F.

Discard all the visible fat from the chicken. Cut the chicken into 1/2-inch strips. Put the chicken in an 8-inch square nonstick baking pan. Set aside.

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

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

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

Increase the heat to medium-high. Cook for 3 to 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.

Bake, uncovered, for 5 minutes.