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Sheet pan sweet and sour chicken brings all the vibrant flavors of your favorite takeout meal right to your table with hardly any fuss or mess. Tender chicken pieces bake up perfectly with juicy pineapple and crisp bell peppers, all coated in a sticky tangy sauce. This is one dinner where everything comes together in one pan and cleanup is a breeze.
My family always asks for seconds when I make this and I love not having a pile of dishes at the end of the night. When I first tested this recipe on a hectic Monday it instantly became a mainstay for our quick dinners.
Ingredients
- Chicken breast cut into bite sized pieces: Makes the dish lean and cooks quickly Buy fresh plump chicken for the best texture
- Red and green bell pepper chopped: Adds color crunch and a dose of veggies Pick peppers with glossy firm skin
- Pineapple chunks: Brings a juicy sweet bite to balance the tang Use fresh or canned but drain well if using canned
- Sweet and sour sauce: Gives the dish its signature flavor Go for a quality store bought variety with a good balance of vinegar and sugar
- Soy sauce: Deepens the savory profile Choose a low sodium brand if you prefer
- Honey: Adds that classic sticky glaze and natural sweetness Look for raw honey for better flavor
- Rice vinegar: Brightens the sauce and balances the sweet notes Choose unseasoned for best control over the flavor
- Garlic powder: Layered savory depth Use a fresh bottle for maximum taste
- Salt and pepper: To round out and lift all the flavors Use fresh ground pepper for a little extra kick
- Cooked white rice: The perfect base for soaking up all the sauce Fluffy jasmine or basmati works well
- Sesame seeds and green onions: For garnish Adds crunch and fresh color Toast your sesame seeds for even more flavor
Step by Step Instructions
- Preheat the Oven:
- Set your oven to four hundred degrees Fahrenheit or two hundred degrees Celsius so it gets nice and hot. This high temperature ensures the chicken cooks through but stays juicy.
- Prepare the Sheet Pan:
- Line a large rimmed baking sheet with parchment paper or foil. This will prevent sticking and make cleanup so simple you will never want to skip this part.
- Mix the Sauce:
- In a medium bowl whisk together sweet and sour sauce soy sauce honey rice vinegar garlic powder a pinch of salt and pepper. Whisk until the honey has dissolved and the mixture is smooth.
- Arrange the Chicken and Veggies:
- Spread your chicken pieces bell peppers and pineapple chunks evenly on the sheet pan. Try not to crowd the pan. Drizzle the prepared sauce over everything and toss gently with your hands or a spatula so all pieces are coated.
- Bake to Perfection:
- Slide the sheet pan into the hot oven. Bake for twenty five to thirty minutes stirring once halfway through. The chicken should be cooked through with an internal temperature of one hundred sixty five degrees Fahrenheit and the veggies just tender.
- Serve and Garnish:
- Spoon the sticky sweet and sour chicken over fluffy cooked white rice. Scatter sesame seeds and chopped green onion on top. Serve hot and enjoy that glossy sauce coating every bite.
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I love piling on extra pineapple for bursts of sweetness in every bite. One of my favorite memories is serving this at a weeknight get together everyone ended up gathered around the sheet pan picking out the last caramelized bits.
Storage Tips
Refrigerate any leftovers in an airtight container for up to three days. The sauce stays glossy and the veggies keep their bite. Warm gently in the microwave or oven before serving. If you have leftover rice store separately to avoid it getting mushy.
Ingredient Substitutions
Swap chicken breasts for thighs for extra juiciness. You can use orange or yellow bell peppers if you like a different look or taste. Maple syrup works instead of honey in a pinch. Add snap peas or chunks of onion for more veggie variety.
Serving Suggestions
I love serving this with steamed broccoli or a simple cucumber salad for extra crunch. You can top with chopped cashews or peanuts for a nutty twist. For a low carb option serve over cauliflower rice.
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Cultural Context
Sweet and sour sauce has roots in Chinese cuisine but became world famous in Chinese American restaurants. This sheet pan version is an easy at home twist that still honors those classic flavors with a modern prep.
Frequently Asked Questions
- → Can I use chicken thighs instead of breasts?
Yes, chicken thighs work well and stay juicy during baking. Just cut them into bite-sized pieces as with breasts.
- → What vegetables can I substitute for bell peppers?
Try broccoli, snap peas, or carrots for different flavors and textures in your sheet pan bake.
- → How can I make the sauce less sweet?
Adjust the honey and sweet and sour sauce amounts or add extra rice vinegar for more tartness.
- → Should I marinate the chicken beforehand?
No marinating is necessary. Tossing everything in the sauce before baking gives plenty of flavor.
- → Is this dish freezer-friendly?
While best fresh, you can freeze leftovers in an airtight container and reheat for a quick meal.
- → Can I make this dish spicy?
Add a pinch of red pepper flakes or a drizzle of sriracha to the sauce for subtle heat.