Sheet 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
Find it online: https://thefamilycooking.com/sheet-pan-sweet-and-sour-chicken/
