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–+ servings

Sheet Pan Sticky Sweet and Sour Chicken

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A vibrant and flavorful dish featuring crispy chicken, crunchy peppers, and juicy pineapple, all cooked on a single sheet pan for a hassle-free meal.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American, Asian
Calories: 400
Ingredients Method Nutrition Notes

Ingredients
  

Main Ingredients
  • 1 lb boneless, skinless chicken breasts Cut into bite-sized pieces for even cooking.
  • 1 piece red bell pepper Feel free to swap with other vegetables like zucchini or broccoli.
  • 1 piece green bell pepper Any colorful veggies will work well.
  • 1 cup pineapple chunks Fresh or canned; drain if using canned.
  • 1/2 cup sweet and sour sauce Use store-bought or homemade.
  • 2 tbsp soy sauce For essential umami flavor.
  • 2 tbsp honey Adjust to taste based on desired sweetness.
  • 1 tbsp rice vinegar Adds a nice zing.
  • 1 tsp garlic powder Enhances the overall flavor.
  • to taste salt and pepper To taste.
  • cooked white rice For serving; the perfect base.
  • sesame seeds and chopped green onions For garnish.

Method
 

Preparation
  1. Preheat your oven to 400°F (200°C).
  2. In a mixing bowl, combine the chicken pieces with soy sauce, honey, rice vinegar, garlic powder, salt, and pepper. Mix well to coat the chicken evenly.
Cooking
  1. On a sheet pan, add the marinated chicken, chopped red and green bell peppers, and pineapple chunks.
  2. Drizzle the sweet and sour sauce over the chicken and vegetables. Toss everything together on the pan to ensure an even coating.
  3. Arrange the chicken and vegetables in a single layer for even roasting.
  4. Bake in the preheated oven for 20-25 minutes, or until the chicken is cooked through and the veggies are tender.
Serving
  1. Serve over cooked white rice, garnished with sesame seeds and green onions.

Nutrition

Serving: 1gCalories: 400kcalCarbohydrates: 45gProtein: 30gFat: 12gSaturated Fat: 2gSodium: 800mgFiber: 2gSugar: 14g

Notes

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or oven. For meal prep, multiply the ingredients for quick lunches throughout the week.
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