Sheet Pan Sticky Sweet and Sour Chicken
Transform your busy weeknight dinners with this easy and flavorful Sheet Pan Sticky Sweet and Sour Chicken, featuring juicy chicken, crisp bell peppers, and sweet pineapple in a tangy sauce.
Servings: 4 servings
Equipment
- Sheet Pan
- Mixing Bowl
Ingredients
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
Instructions
- 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.
Notes
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a 350°F oven for 10 minutes for best results.