Sheet Pan Sweet and Sour Chicken

Sheet Pan Sweet and Sour Chicken
  • PREP TIME
    30 mins
  • COOK TIME
    25 mins
  • TOTAL TIME
    55 mins
  • SERVING
    4 People
  • VIEWS
    60

Craving that classic sweet and sour flavor without the takeout guilt? This vibrant sheet pan rendition delivers the perfect balance of tangy, sweet, and savory, all while being incredibly easy to prepare. Tender chicken and crisp-tender vegetables are bathed in a luscious homemade sauce, making it a weeknight winner.

Ingridients

Adjust Servings

Nutrition

  • Carbohydrate
    59 g
  • Cholesterol
    97 mg
  • Fiber
    3 g
  • Protein
    38 g
  • Saturated Fat
    2 g
  • Sodium
    1236 mg
  • Sugar
    49 g
  • Fat
    15 g
  • Unsaturated Fat
    0 g

Follow The Directions

01

Step
5 mins

Preheat the oven to 425 degrees F (220 degrees C).

02

Step
5 mins

Drain pineapple tidbits, reserving the juice in a 1-cup liquid measuring cup. Place the drained pineapple in a large mixing bowl; set aside.

03

Step
10 mins

Add bell peppers, carrot, and onion to the bowl with the pineapple tidbits. Drizzle with 2 tablespoons avocado oil and season with salt and pepper. Stir to coat evenly. Spread the vegetables in a single layer on a sheet pan. Place chicken into the same bowl, drizzle with the remaining 1 tablespoon avocado oil, and season with salt and pepper. Toss to coat and arrange the chicken pieces amongst the vegetables on the sheet pan.

04

Step
25 mins

Bake in the preheated oven until the vegetables are tender and the chicken is cooked through, about 25 minutes.

05

Step
5 mins

While the chicken and vegetables are roasting, add enough water to the reserved pineapple juice to measure 1 cup of liquid. Transfer 3 tablespoons of this liquid to a small bowl and whisk in the cornstarch until smooth.

06

Step
10 mins

Pour the remaining pineapple juice mixture into a saucepan with the brown sugar, rice vinegar, ketchup, soy sauce, chile-garlic sauce, ginger-garlic paste, and white pepper. Bring to a boil over medium-high heat, stirring occasionally. Gradually add the cornstarch slurry, whisking constantly to prevent lumps. Return to a boil and cook until the sauce thickens, about 1 minute, whisking continuously.

07

Step
5 mins

Drizzle the sweet and sour sauce generously over the cooked chicken, pineapple, and vegetables on the sheet pan. Serve immediately.

For an extra layer of flavor, consider adding a pinch of red pepper flakes to the sauce for a touch more heat.
Feel free to substitute other vegetables such as broccoli florets, snap peas, or zucchini based on your preference and what's in season.
To ensure even cooking, avoid overcrowding the sheet pan. If necessary, use two sheet pans.
Leftover sauce can be stored in an airtight container in the refrigerator for up to one week. It's excellent as a dipping sauce or marinade.

Carlotta Hammes

Written by

Our recipe authors are passionate food lovers who share thousands of diverse dishes from around the world. They bring daily cooking inspiration with delicious, easy-to-make recipes for every occasion.

RECIPE REVIEWS

Avarage Rating: 4.8/ 5 ( 20 Ratings)
Total Reviews: (10)
  • Taylor Steuberschuppe

    This is a keeper!

  • Berenice Turcotte

    The sauce is amazing! I will definitely be making this again.

  • Dell Weber

    This recipe is now a regular in our dinner rotation!

  • Amy Spencer

    My kids devoured this!

  • Kaycee Hudson

    This recipe is a lifesaver! So easy and the whole family loves it.

  • Jasmin Jacobi

    I will make it again for sure!

  • Hal Conn

    I love how quick and easy this recipe is!

  • Jermain Ebert

    I added some broccoli and it was even better! Thanks for the great recipe.

  • Levi Lakin

    This is a fantastic weeknight meal!

  • Araceli Batz

    So much better than takeout!

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