Sheet Pan Sweet and Sour Chicken

Canned pineapple, bell peppers, and chicken are cooked on a sheet pan, resulting in an amazing sweet and sour chicken recipe that when served over rice, will rival any Asian takeout.

• Preparation Time: 30 mins
• Cooking Time: 25 mins
• Total Time: 55 mins
• Calories: 524 Calories

Ingredients

• 2 tablespoons cornstarch
• salt and ground black pepper to taste
• 3 tablespoons ketchup
• 3 tablespoons soy sauce
• water as needed
• 1 tablespoon chile-garlic sauce
• 1 tablespoon ginger-garlic paste
• 1 red bell pepper, seeded and cut into 1-inch pieces
• 1 carrot, peeled and sliced diagonally
• 3 tablespoons avocado oil
• 2 (8 ounce) cans pineapple tidbits in juice
• 1 green bell pepper, seeded and cut into 1-inch pieces
• 0.125 teaspoon ground white pepper
• 0.33333334326744 cup rice vinegar
• 0.5 cup light brown sugar
• 1.5 pounds skinless, boneless chicken breast, cut into 1-inch pieces
• 0.5 red onion, cut into 1-inch pieces

Recipe Instructions

Step 1

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

Step 2

Drain pineapple tidbits and place juice into a 1-cup liquid measuring cup. Place drained pineapple in a large mixing bowl; set aside.

Step 3

Add bell peppers, carrot, and onion to the pineapple tidbits. Pour 2 tablespoons avocado oil over top and sprinkle with salt and pepper. Stir until coated with oil and seasoning, then spread in a single layer on a sheet pan. Place chicken into the same bowl, drizzle with remaining 1 tablespoon oil, and season with salt and pepper. Toss to coat and nestle chicken pieces on the sheet pan between the pineapple and vegetable pieces.

Step 4

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

Step 5

Meanwhile, add enough water to the reserved pineapple juice to make 1 cup liquid. Transfer 3 tablespoons of the liquid to a small bowl and add cornstarch. Stir with a fork or whisk until smooth.

Step 6

Pour remaining liquid into a saucepan with brown sugar, rice vinegar, ketchup, soy sauce, chile-garlic sauce, ginger-garlic paste, and white pepper. Bring to a boil, stirring occasionally, over medium-high heat. Slowly add cornstarch mixture, whisking briskly. Return to a boil and allow to thicken, whisking constantly, about 1 minute.

Step 7

Drizzle chicken, pineapple, and vegetables with sauce to serve.