1 large oven bag
1 tablespoon all-purpose flour
4 skinned and boned chicken breast halves, cut in cubes
1 (8 ounce) can pineapple chunks, undrained
1 large red bell pepper, cut into pieces
1 small onion, quartered
1 (9 ounce) jar sweet-and-sour sauce
1 cup uncooked instant cooking rice
1 cup water

Preheat oven to 350 degrees F.

Place oven bag in a 13 x 9-inch baking dish. Add flour to oven bag; twist end of bag, and shake. Add cubed chicken and next 6 ingredients to oven bag; squeeze bag to blend ingredients. Arrange ingredients in an even layer. Close oven bag with nylon tie; cut 6 (1/2-inch) slits in top of bag. Bake for 30 to 35 minutes.

Serves 4.