Why You’ll Love This Recipe
This recipe brings all the bold flavors of classic takeout into a healthier, homemade version. It’s simple to prepare, requires just one pan, and delivers a perfect balance of sweet, tangy, and savory. The roasted vegetables add freshness and texture, while the sauce coats everything beautifully.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
chicken breast or thighs, cut into bite-sized pieces
bell peppers, chopped
red onion, chopped
pineapple chunks
garlic, minced
olive oil
salt
black pepper
ketchup
soy sauce
brown sugar
rice vinegar
cornstarch
water
Directions
Preheat your oven to 200°C (400°F) and line a sheet pan with parchment paper.
Place the chicken, bell peppers, red onion, and pineapple on the sheet pan. Drizzle with olive oil and season with salt and black pepper. Toss to combine and spread evenly.
In a bowl, whisk together ketchup, soy sauce, brown sugar, rice vinegar, cornstarch, and water to make the sauce.
Pour the sauce over the chicken and vegetables, tossing gently to coat everything evenly.
Spread the mixture out in a single layer.
Bake for 25–30 minutes, stirring halfway through, until the chicken is cooked through and the sauce thickens slightly.
Remove from the oven and let it rest for a few minutes before serving.
Serve hot over rice or noodles if desired.
Servings and timing
Servings: 4 people
Prep time: 10 minutes
Cook time: 25–30 minutes
Total time: 35–40 minutes
Variations
Use chicken thighs for a juicier result.
Add broccoli, snap peas, or carrots for extra vegetables.
Swap pineapple with mango for a different sweetness.
Make it spicy with chili flakes or sriracha.
Use tofu instead of chicken for a vegetarian version.
Storage/Reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days.
To reheat, warm in a skillet over medium heat or in the microwave until heated through.
This dish can also be frozen for up to 2 months. Thaw overnight in the refrigerator before reheating.
FAQs
Can I use canned pineapple?
Yes, just drain it well before using.
Can I make this dish ahead of time?
Yes, you can prep the ingredients and sauce in advance, then bake when ready.
How do I thicken the sauce more?
Add a little extra cornstarch mixed with water and cook until thickened.
Can I use other proteins?
Yes, shrimp, pork, or tofu work well.
What type of soy sauce should I use?
Regular or low-sodium soy sauce both work depending on your preference.
Can I make it less sweet?
Reduce the brown sugar slightly to adjust the sweetness.
Why is my chicken not crispy?
Since it’s baked with sauce, it won’t be very crispy. For crispier chicken, bake it separately first.
Can I cook this on foil instead of parchment?
Yes, but lightly grease the foil to prevent sticking.
What can I serve with this dish?
Rice, noodles, or even quinoa are great options.
Can I double the recipe?
Yes, just use a larger pan or two sheet pans to avoid overcrowding.
Conclusion
Sheet Pan Sweet and Sour Chicken is a quick, colorful, and flavorful meal that makes weeknight cooking effortless. With its perfect balance of sweet and tangy flavors and easy cleanup, it’s a dish you’ll want to make again and again.
PrintSheet Pan Sweet and Sour Chicken
A vibrant sheet pan meal with tender chicken, colorful vegetables, and a tangy-sweet sauce baked to perfection. This easy one-pan dish delivers bold flavor with minimal cleanup.
- Prep Time: 10 minutes
- Cook Time: 25-30 minutes
- Total Time: 35-40 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Baking
- Cuisine: Asian-Inspired
- Diet: Halal
Ingredients
- Chicken breast or thighs, cut into bite-sized pieces
- Bell peppers, chopped
- Red onion, chopped
- Pineapple chunks
- Garlic, minced
- Olive oil
- Salt
- Black pepper
- Ketchup
- Soy sauce
- Brown sugar
- Rice vinegar
- Cornstarch
- Water
Instructions
- Preheat oven to 200°C (400°F) and line a sheet pan with parchment paper.
- Place chicken, bell peppers, red onion, and pineapple on the pan. Drizzle with olive oil, season with salt and pepper, and toss to combine.
- In a bowl, whisk together ketchup, soy sauce, brown sugar, rice vinegar, cornstarch, and water.
- Pour the sauce over the chicken and vegetables, tossing to coat evenly.
- Spread everything in a single layer.
- Bake for 25–30 minutes, stirring halfway through, until chicken is cooked and sauce thickens.
- Remove from oven and let rest briefly before serving.
- Serve hot over rice or noodles if desired.
Notes
- Use chicken thighs for a juicier result.
- Add vegetables like broccoli or snap peas for variety.
- Swap pineapple with mango for a different flavor.
- Adjust sweetness by reducing brown sugar.
- Store leftovers in the refrigerator for up to 3 days.
- Freeze for up to 2 months and reheat before serving.
Nutrition
- Serving Size: 1 portion
- Calories: 360 kcal
- Sugar: 14 g
- Sodium: 720 mg
- Fat: 12 g
- Saturated Fat: 2 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 32 g
- Fiber: 2 g
- Protein: 30 g
- Cholesterol: 95 mg
