Name: Sheet Pan Sticky Sweet and Sour Chicken
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Ingredients: 1 lb Boneless, skinless chicken breasts, cut into bite-sized pieces; 1 each Red bell pepper, chopped; 1 each Green bell pepper, chopped; 1 cup Pineapple chunks; 1/2 cup Sweet and sour sauce; 2 tbsp Soy sauce; 2 tbsp Honey; 1 tbsp Rice vinegar; 1 tsp Garlic powder; Salt and pepper, to taste; Cooked white rice, for serving; Sesame seeds and chopped green onions, for garnish

Jump to Recipe

Get ready to transform your busy weeknight dinners with this Sheet Pan Sticky Sweet and Sour Chicken! If you love meals that are easy, flavorful, and make the whole family smile, this dish will become your new go-to. Imagine juicy chicken, crisp-tender bell peppers, and sweet pineapple, all glazed in a tangy, sticky sauce that’s better than take-out. Here’s a fun fact: sweet and sour chicken is a global favorite for good reason—everyone loves that magical mix of flavors! But instead of juggling sizzling pans and deep fryers, this version cooks all in one pan for minimal cleanup and maximum satisfaction. If you’ve tried my Sheet Pan Honey Garlic Chicken, you’ll find this recipe just as effortless but with its own irresistible twist. Dive in—it’s a recipe you’ll want in your regular rotation!

What is Sheet Pan Sticky Sweet and Sour Chicken?

What’s in a name? Sheet Pan Sticky Sweet and Sour Chicken sounds like quite a mouthful—because it is! This recipe bundles all your takeout favorites onto one easy sheet pan. No standing over a stove or wrangling messy pots—just spread, bake, and devour. Why’s it called “sticky?” Well, if you’ve ever picked up a forkful and had that gloriously gooey sauce string along, you know the answer. And “the way to a man’s heart is through his stomach”—especially when the path is paved with tangy sauce and caramelized pineapple! Ready to give your oven something to brag about? Roll up those sleeves and give this recipe a whirl tonight!

Why You’ll Love This

There’s a lot to adore about Sheet Pan Sticky Sweet and Sour Chicken. First, the star of the show: tender chicken morsels coated in a lusciously sticky, tangy-sweet sauce that’s every bit as good as your favorite takeout—maybe even better! Making it at home saves you both money and calories, not to mention you control exactly what goes in (no mystery ingredients or excess oil). The magical marriage of juicy pineapple, crisp bell peppers, and the glossy sauce makes every bite a flavor bomb. Try topping it with sesame seeds and fresh green onions for that restaurant-style finish! If you fix Sheet Pan Teriyaki Salmon from my blog, you’ll love this recipe’s familiar ease but unique flavor profile. Give this recipe a try—your taste buds (and wallet) will thank you!

How to Make Sheet Pan Sticky Sweet and Sour Chicken

Quick Overview

This crowd-pleasing dish is as easy as toss, bake, and enjoy! With only 10 minutes of prep and 25 minutes in the oven, you get a meal that tastes like classic sweet and sour chicken but uses just one pan—no frying, no fuss. Everything cooks together, allowing the flavors to meld while saving you time on cleanup. Perfect for busy families or anyone craving a quick, delicious dinner.

Sheet pan with baked chicken, bell peppers, and pineapple glazed in sweet and sour sauce

Ingredients

1 lb boneless, skinless chicken breasts, cut into bite-sized pieces

1 red bell pepper, chopped

1 green bell pepper, chopped

1 cup pineapple chunks

1/2 cup sweet and sour sauce

2 tbsp soy sauce

2 tbsp honey

1 tbsp rice vinegar

1 tsp garlic powder

Salt and pepper, to taste

Cooked white rice, for serving

Sesame seeds and chopped green onions, for garnish

Step-by-Step

Preheat your oven to 400°F (200°C). Lightly grease a large sheet pan or line it with parchment paper.
In a large bowl, toss the chicken pieces with salt, pepper, and garlic powder until evenly coated.
Arrange the chicken on the prepared sheet pan, leaving space for the vegetables.
Add the chopped red and green bell peppers and pineapple chunks around the chicken.
In a separate small bowl, whisk together sweet and sour sauce, soy sauce, honey, and rice vinegar until smooth.
Drizzle the sauce evenly over the chicken and vegetables, tossing lightly to coat everything well.
Bake for 20-25 minutes, or until the chicken is cooked through and the vegetables are tender. Stir once halfway through to ensure even cooking and superior stickiness.
Serve hot over cooked white rice, and finish with a generous sprinkle of sesame seeds and chopped green onions.

What to Serve Sheet Pan Sticky Sweet and Sour Chicken With

This sweet and tangy creation pairs wonderfully with steamed jasmine or basmati rice—ideal for soaking up that amazing sauce. For extra crunch, opt for a side of roasted broccoli or snow peas tossed with a splash of soy sauce. Feeling festive? Try fresh spring rolls as a fun starter. Garnish with a bright cucumber salad and a refreshing glass of iced tea, and you’ve got a complete meal that hits all the right notes: savory, sweet, tangy, and satisfying.

Top Tips for Perfecting Sheet Pan Sticky Sweet and Sour Chicken

For even cooking, be sure to cut your chicken into uniform bite-sized pieces.
Want a healthier option? Substitute chicken breast with boneless, skinless chicken thighs for added juiciness or try with tofu for a vegetarian spin.
If fresh pineapple isn’t available, canned works perfectly. Just drain it well before using.
Love extra-crispy veggies? Add bell peppers in the last 10 minutes of baking.
Avoid overcrowding your sheet pan, which can cause uneven cooking and steaming instead of roasting.
For an extra pop, mix in sliced carrots or snap peas.
Don’t be afraid to adjust the sauce to your sweetness or tang preference; taste the mixture before drizzling, and add a bit more honey or vinegar as needed.

Storing and Reheating Tips

Store any leftovers in an airtight container in the refrigerator for up to 3 days—they reheat beautifully! For best results, reheat in a 350°F oven for 10 minutes to resurrect that perfect sticky texture and vibrant flavor. Microwaving is quick, but you might lose some of the crispiness in the veggies. Planning ahead? Freeze cooled portions in freezer-safe containers for up to 2 months; thaw overnight in the fridge, then reheat as above. Add a fresh sprinkle of green onions and sesame seeds just before serving for that just-baked finish.

FAQs

Can I use chicken thighs instead of chicken breasts?

Absolutely! Chicken thighs add extra juiciness and flavor. Simply cut them into bite-sized pieces and follow the recipe as written.

Is it possible to make this recipe with frozen chicken?

For best results, use fresh or fully thawed chicken. Frozen pieces may release excess water, affecting the dish’s texture and flavor.

How do I make this gluten-free?

Check that your soy sauce and sweet and sour sauce are certified gluten-free, or swap soy sauce for tamari.

Can I prep this recipe ahead of time?

Yes! You can chop the chicken and vegetables and whisk the sauce up to one day in advance. Store separately, then assemble and bake when ready.

What if I don’t have rice vinegar?

Apple cider vinegar or even white vinegar works well as a substitute for rice vinegar, though the flavor may be slightly different.

Conclusion

Sheet Pan Sticky Sweet and Sour Chicken delivers all the crave-worthy flavors of your favorite takeout—ready in less than 40 minutes and all on one pan! Simple ingredients, minimal prep, and easy cleanup make this a perfect weeknight dinner or meal-prep superstar. Now that you know how simple it is to make, why not give it a try? You’ll save money, wow your family, and maybe even spark a new dinner tradition. Hungry for more easy sheet pan ideas? Don’t forget to check out my other one-pan wonders—you’ll be glad you did!