Sweet and Sour Chicken

There are few recipes that I ever do more than once, and this is one of them. We love this recipe! It takes a little more time than some of the other recipes I've posted, most of which is just cooking time, but it's worth it. Enjoy!

2-4 chicken breasts cut into large chunks or chicken tenders would probably work (I only use 2 and that makes about 2 servings each for me and Frank, unless you just want lots of chicken:)
garlic salt
1 c. flour

Sweet and Sour Sauce
3/4 c. sugar
1/2 c. vinegar
1/4 c. chicken broth ( I just make this using chicken bouillon granules)
1/2 t. salt
4 Tb. ketchup
1 Tb. soy sauce
1 Tb. seasoning salt

1 can of chunk pineapple, drained
1 onion minced-optional
1 green pepper minced-optional

Sprinkle garlic salt on chicken. Pour flour into large ziploc bag along with chicken. Shake bag until chicken is completely covered. Heat frying pan with 4-5 Tb. oil. Remove chicken from bag shaking off remaining flour. Cook chicken in oil just until the outside turns white, don't worry about cooking all the way through, it will continue cooking in the oven. Place chicken in greased 9x13. Mix together ingredients for sweet and sour sauce (sugar through seasoning salt) until sugar is mostly dissolved. Pour over chicken. Add pineapple, onion, and green pepper. Cover with tin foil and cook at 350 for one hour. It isn't necessary but I flip my chicken every 20 minutes or so just to keep it tender. Serve over rice.