I absolutely adore this Sheet Pan Sweet and Sour Chicken recipe for its vibrant flavors and effortless preparation. It combines tender chicken, juicy pineapple, and colorful bell peppers, all coated in a tangy sweet and sour sauce. The best part? Everything cooks on a single sheet pan, making cleanup a breeze! This dish is perfect for busy weeknights when you want something delicious without spending hours in the kitchen.
- 2 boneless skinless chicken breasts (about 1.25 lb)
- 1 large onion, chopped
- 2 green bell peppers, chopped
- 1 red bell pepper, chopped
- 20 oz can of pineapple chunks (drained)
- 2 tablespoons cooking oil
- 1/4 teaspoon garlic powder
- 1/2 teaspoon ground ginger
- Salt and pepper to taste
- :
- 1/4 cup ketchup
- 1/4 cup brown sugar
- 1/3 cup rice or apple cider vinegar
- 1.5 tablespoons soy sauce
- 1.5 tablespoons cornstarch (for thickening)
- : Start by preheating your oven to 400°F (200°C).
- : Cut the chicken, onion, and bell peppers into one-inch pieces. Drain the pineapple chunks.
- : On a large baking sheet, combine the chicken, onions, bell peppers, and pineapple. Drizzle with cooking oil and sprinkle with garlic powder, ground ginger, salt, and pepper. Toss everything together until well coated.
- : Spread the mixture out in a single layer on the baking sheet. Bake for about 20 minutes.
- : While the chicken is baking, mix together ketchup, brown sugar, vinegar, soy sauce, and cornstarch in a bowl.
- : After the first bake, remove the sheet pan from the oven and pour the sauce over the chicken and veggies. Toss to coat evenly and return to the oven for an additional 20 minutes, or until the chicken is cooked through (165°F internal temperature).
- : Enjoy this dish over fluffy rice for a complete meal!
This sweet and sour chicken pairs beautifully with:
- Steamed jasmine rice or brown rice
- Quinoa for a healthier option
- A side of steamed broccoli or snap peas for extra veggies
Feel free to customize this recipe based on your preferences:
- : Add other veggies like carrots or sugar snap peas for more color and nutrition.
- : Substitute chicken with shrimp or tofu for a different twist.
- : Add some crushed red pepper flakes or sriracha to the sauce if you enjoy a bit of spice.
- Calories: Approximately 378 kcal
- Protein: ~30g
- Carbohydrates: ~45g
- Fat: ~10g
Yes! Frozen vegetables can be used; just ensure they are thawed before mixing them with other ingredients.
Store any leftovers in an airtight container in the refrigerator for up to three days. Reheat in the microwave or oven before serving.
Absolutely! You can prepare everything up to baking it and store it in the fridge overnight. Just add an extra few minutes to your baking time if it’s cold from the fridge.Enjoy making this delightful Sheet Pan Sweet and Sour Chicken! It’s sure to become a family favorite that you’ll want to make again and again!
