Sweet and Sour Chicken

I came across this recipe over at San Diego Cooks, they have some amazing recipes on their blog. This recipe reminded me of the sweet and sour chicken my mom made growing up!
1 lb chicken cut into pieces

4 TBSP Corn Starch
1 Bell Pepper, cut into bite sized pieces
1/2 Onion, cut into bite sized pieces
1 Cup Pineapple chunks, fresh or canned (if canned be sure to drain)
1/2 Cup Carrots, sliced (we just used baby carrots and cut them into little circles)
1 clove garlic, minced
1/2 Cup Sugar
1/3 Cup Vinegar
2/3 Cup Water
1 1/2 TBSP Cornstarch
1 tsp Soy Sauce
4 TBSP Ketchup
Hot Cooked Rice

In a large plastic bag combine chicken and 4 TBSP cornstarch, shake until chicken is coated. Heat 2 TBSP oil in a skillet, add chicken and brown. Remove and keep warm. Heat 1 TBSP oil in skillet, add garlic, onions, carrots and peppers. Stir fry until tender-crisp. Meanwhile, in a sauce pan combine sugar, vinegar, water, 1 1/2 TBSP cornstarch, and soy sauce. Mix until combined and cook over medium heat until thickened, stirring constantly. Remove from heat, add 4 TBSP Ketchup and set aside. Add chicken to skillet as well as pineapple. Stir in sauce and heat through.Serve over cooked rice.