Go Back

Sheet Pan Sticky Sweet and Sour Chicken

4 from 1 vote
A quick and easy one-pan dish featuring tender chicken, vibrant bell peppers, and juicy pineapple, all coated in a tangy sweet and sour sauce.
Print it Pin Recipe
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American, Asian
Calories: 400
Ingredients Method Notes

Ingredients
  

Chicken & Veggies
  • 1 lb boneless, skinless chicken breasts, cut into bite-sized pieces Uniform sizes ensure even cooking.
  • 1 red bell pepper, chopped Feel free to swap with other vegetables.
  • 1 green bell pepper, chopped Feel free to swap with other vegetables.
  • 1 cup pineapple chunks
For the Sauce
  • 1/2 cup sweet and sour sauce Store-bought or homemade.
  • 2 tbsp soy sauce
  • 2 tbsp honey Adjust to taste.
  • 1 tbsp rice vinegar
  • 1 tsp garlic powder
  • Salt and pepper, to taste
To Serve
  • Cooked white rice For serving.
  • Sesame seeds and chopped green onions For garnish.

Method
 

Preparation
  1. Preheat your oven to 400°F (200°C).
  2. Line a baking sheet with parchment paper or foil for easy cleanup.
  3. In a large bowl, combine sweet and sour sauce, soy sauce, honey, rice vinegar, garlic powder, salt, and pepper. Stir until well mixed.
  4. Add chicken, bell peppers, and pineapple to the bowl. Toss to coat everything evenly with the sauce.
  5. Spread the mixture out on the prepared sheet pan.
Cooking
  1. Bake for 25-30 minutes or until the chicken is thoroughly cooked and the veggies are tender.
  2. Serve hot over cooked white rice, garnishing with sesame seeds and chopped green onions.

Notes

Store leftovers in an airtight container in the refrigerator for up to three days or freeze for up to three months. Reheat over medium heat and add a splash of water to keep the dish moist.