Ingredients

1 to 2 lb boneless chicken (breasts or thighs)
1 can chunk pineapple
1 red bell pepper
1 green bell pepper
1 small onion
1 envelope sweet & sour mix
1/4 cup vinegar
2 Tbsp soy sauce
flour & oil for frying chicken
8-10 each cantaloupe and honeydew melon balls
4 Tbsp Kikoman teryaki baste & glaze sauce

Directions

Dip the chicken pieces in flour and fry in oil until lightly browned. Drain, cut in bite sized pieces and arrange in the bottom of a baking dish.

Drain the juice from the pineapple into a measuring cup and add enough water to make one cup. Pour it into a large saucepan along with the vinegar, soy sauce and baste & glaze sauce. Stir in the sweet & sour mix until dissolved.

Cut the red & green pepper and the onion into chunks (about 1/2 in. square) and add to the liquid. Simmer on low heat about 5 minutes, stirring occasionally. Add the pineapple chunks and melon balls and simmer about 5 minutes more. Pour over the chicken in the baking dish, cover with a lid or with foil, and bake at 300F about 45 minutes. Serve over rice.