Go Back

Sheet Pan Sweet and Sour Chicken

A healthier, faster take on the takeout classic. Crispy baked chicken, roasted peppers, and pineapple coated in a sticky homemade sweet and sour glaze, all cooked on one tray.
Print Recipe
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American-Chinese, Asian Fusion
Calories: 380
Ingredients Equipment Method Notes

Ingredients
  

Chicken & Veggies
  • 1.5 lbs boneless skinless chicken breast cut into 1-inch chunks
  • 2 cups bell peppers red and green mixed, chunked
  • 2 cups pineapple chunks fresh or canned (drained)
  • 3 tbsp cornstarch for coating chicken
  • 2 tbsp vegetable oil
  • 1 tsp garlic powder
  • 0.5 tsp salt
Sweet and Sour Sauce
  • 0.5 cup brown sugar packed
  • 0.5 cup pineapple juice
  • 1/3 cup apple cider vinegar
  • 1/4 cup ketchup
  • 3 tbsp soy sauce
  • 1 tbsp cornstarch for thickening sauce
  • 1 tsp fresh ginger grated
Garnish
  • 1 tbsp sesame seeds
  • 2 green onions sliced

Equipment

  • Large rimmed baking sheet
  • Small saucepan
  • Whisk
  • Mixing bowls

Method
 

  1. Preheat oven to 400°F (200°C). Line a large baking sheet with parchment paper and grease lightly.
  2. In a large bowl or ziplock bag, toss chicken chunks with 3 tbsp cornstarch, garlic powder, and salt until thoroughly coated.
  3. Spread the coated chicken, peppers, and pineapple onto the baking sheet. Drizzle with oil and toss to coat. Arrange in a single layer.
  4. Bake for 15 minutes, flipping halfway through, until chicken is mostly cooked and coating feels dry.
  5. While chicken bakes, whisk all sauce ingredients in a saucepan. Simmer over medium heat until thickened and glossy (about 5 minutes).
  6. Remove pan from oven. Pour the thickened sauce over everything and toss well to coat evenly on the pan.
  7. Return to oven and bake for an additional 5-10 minutes until the sauce is bubbly and sticky.
  8. Garnish immediately with sesame seeds and green onions. Serve hot over rice.

Notes

Make sure to pat pineapple chunks dry before adding to the pan to ensure the chicken gets crispy instead of steaming. For a spicy kick, add red pepper flakes to the sauce.