1 1/2 teaspoons baking soda
1 1/2 teaspoons vegetable oil
1 pound skinless, boneless chicken breast halves
1 cup finely chopped green bell pepper
2 tablespoons lemon juice
1 (20 ounce) can sliced pineapple segments, drained
2 tablespoons cornstarch
1 teaspoon white sugar
1 (10 ounce) can honey
2 tablespoons molasses
salt and pepper to taste
Bake chicken breasts at 350 degrees F (175 degrees C) for about 20 minutes, turning occasionally, until no longer pink, and juices run clear. Remove breasts from oven and place in a shallow dish. Drain excess fat.
Whisk together baking soda and vegetable oil in a small saucepan; pour over chicken; sprinkle with lemon juice, green pepper, lemon juice and pineapple. Mix cornstarch and sugar in a small bowl, and stir into chicken mixture. Place pineapple slices on top of chicken mixture.
Stir salt and pepper into chicken mixture. Cook over medium heat, stirring constantly, until chicken is cooked through. Transfer to serving platter, and allow to cool.