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.

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Prep Time 10

Cook Time 25

Total Time 35

Servings: 4 servings

Course: Dinner, Main Course

Cuisine: American, Asian

Calories: 400

Ingredients Method Nutrition 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

Preheat your oven to 400°F (200°C).
Line a baking sheet with parchment paper or foil for easy cleanup.
In a large bowl, combine sweet and sour sauce, soy sauce, honey, rice vinegar, garlic powder, salt, and pepper. Stir until well mixed.
Add chicken, bell peppers, and pineapple to the bowl. Toss to coat everything evenly with the sauce.
Spread the mixture out on the prepared sheet pan.

Cooking

Bake for 25-30 minutes or until the chicken is thoroughly cooked and the veggies are tender.
Serve hot over cooked white rice, garnishing with sesame seeds and chopped green onions.

Nutrition

Serving: 1gCalories: 400kcalCarbohydrates: 50gProtein: 30gFat: 10gSaturated Fat: 2gSodium: 800mgFiber: 2gSugar: 15g

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.

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