Gluten Free Sweet and Sour Chicken with Quinoa and Rice

This Gluten Free Sweet and Sour Chicken recipe smells so darn good when it's cooking that I'm burning my tongue with taste tests! Fast and easy to make, it can honestly be called a 30 minute meal. I love making my rice with Quinoa for the additional protein and the great taste. You won't ever want to go out for Sweet and Sour ever again!
Ingredients:

• 2 1/2 lbs Boneless Skinless Chicken Thighs or Pork Loin, cut in 2 inch cubes, you can also use thin cut pork chops
• 1 teaspoon pure gluten free ground ginger
• 1 teaspoon pure gluten free garlic powder
• Salt and Pepper
• 1/2 cup gluten free white rice flour or cornstarch, opt (for lower carbs skip this and just use the spices to marinate your meat)
• 2 tablespoons olive oil + a dab of butter
• 1/2 onion, diced
• 1 clove garlic, minced  
• 1 20 oz can pineapple chunks, in it's own juice.
• 1 organic red bell pepper-chopped
• 1 organic green or yellow bell pepper-chopped
• 1 teaspoon fresh ginger, minced
• 1/3 cup rice vinegar, add a little, taste and add more depending on how tangy you like it  (rice vinegar gives best results or try white wine vinegar)
• 2 tablespoons gluten free tomato paste 
• 8 tablespoons organic brown cane sugar, again add some and then taste as it cooks  
• 2 tablespoons low sodium gluten free soy sauce, like San-J Tamari, to taste
• 2 tablespoons cornstarch dissolved in 1/2 cup water

Instructions:

In a rice cooker or a large pot on the stove

3 scoops of organic white or jasmine rice
1 scoop of Quinoa
8 scoops of water and turn on or cook until liquid is absorbed and rice is tender.

Preheat oven to 400 degrees

1. Cut meat on a washable board into 2 inch cubes.  Toss the cubes in a  large bowl with  garlic, ginger, pepper and flour or cornstarch until coated- I use rice flour.
2.  Put the cubes on a large greased baking sheet in a single layer.  Bake in preheated oven for 15- 20 minutes or until no longer pink and lightly browned. Or you can add oil and butter to a large skillet and brown on both sides instead. Keep warm in oven while the sauce cooks.
3. In a large fry pan. Saute onion on medium heat in olive oil until softened. Add garlic and saute for a minute more, careful not to burn.  Add peppers, ginger, saute until just tender.
4. Add pineapple with the juice, vinegar, ketchup, soy sauce, spices to taste and brown cane sugar. Simmer until thickened and reduced. Add the cornstarch mixture, stir well until smooth and thickened.  Add more water if necessary.  Simmer on low and stir often until the color darkens.
5. Remove the pan from the oven and add the chicken and juices (scrap up all the bits!!)  to your sauce and stir.  Let it simmer for 5-10 minutes more
6.  Fluff your rice and Quinoa and you're done!