Sheet Pan Sweet and Sour Chicken (Print Version)
# Ingredients:
→ Main Ingredients
01 -
2 large boneless, skinless chicken breasts (about 1 pound), cut into 1-inch pieces
02 -
1 can (20 ounces) pineapple chunks, drained
03 -
1 large yellow onion, sliced
04 -
1 red bell pepper, sliced
05 -
1 green bell pepper, sliced
06 -
2 tablespoons vegetable oil
07 -
½ teaspoon garlic powder
08 -
½ teaspoon kosher salt
09 -
¼ teaspoon black pepper
10 -
1 cup sweet and sour sauce, homemade or store-bought
→ For Serving
11 -
Green onions, sliced for garnish
12 -
Cooked white rice
# Instructions:
01 -
Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper for easy cleanup.
02 -
In a large bowl, combine the chicken pieces, drained pineapple chunks, sliced onion, red and green bell peppers, vegetable oil, garlic powder, kosher salt, and black pepper. Toss everything together until all ingredients are evenly coated with the oil and seasonings.
03 -
Spread the chicken and vegetable mixture onto the prepared baking sheet in an even layer, making sure not to overcrowd the pan. Bake in the preheated oven for 20 minutes.
04 -
Carefully remove the baking sheet from the oven. Pour the sweet and sour sauce over the partially cooked chicken and vegetables. Use tongs or a spatula to toss everything, ensuring all pieces are coated with the sauce.
05 -
Return the baking sheet to the oven and continue baking for an additional 15-20 minutes, or until the chicken is completely cooked through to an internal temperature of 165°F (74°C) and the sauce has thickened slightly.
06 -
Remove from the oven and serve immediately over cooked white rice. Garnish with sliced green onions for a fresh pop of color and flavor.
# Notes:
01 -
You can use homemade sweet and sour sauce or store-bought depending on your preference and time constraints.
02 -
For extra flavor, try adding a tablespoon of sesame oil to the vegetable oil when mixing the ingredients.
03 -
This dish reheats well, making it great for meal prep or leftovers.