Sheet Pan Sweet and Sour Chicken Recipe

Sheet Pan Sweet and Sour Chicken with peppers, pineapple, and a sticky homemade sauce. A lighter takeout swap ready in 35 minutes on one pan.

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Course: Main Dishes

Cuisine: Asian

Prep Time: 10

Cook Time: 15

Marinade: 30

Total Time: 55

Servings:

Author: Jennifer Stewart

1 pound boneless skinless chicken breasts or tenders cut into bite-sized pieces.
1 ½ cups fresh pineapple diced into bite-sized pieces
1 cup snow peas substitute sugar snap peas
1 medium red bell pepper diced into bite-sized pieces
½ cup onion diced same size as the bell pepper
2 tablespoon olive oil
pinch salt to taste
pinch black pepper to taste
sesame seeds for garnish
green onions for garnish

In a medium bowl, combine all ingredients for the sauce.
To a large zip-top bag add the chicken and the sauce. Seal bag, move contents around to coat the chicken evenly, and place the bag in the fridge to marinate for at least 30 minutes (overnight is best).
Preheat oven to 475F and line a baking sheet with foil sprayed with non-stick spray for easy clean up.
To the baking sheet, add the pineapple, snow peas, onion, and bell pepper. Drizzle with 2 tablespoons olive oil, and season with salt and pepper to taste.
Remove the chicken from the bag with tongs or a fork and place it on the baking sheet. Move around/toss using tongs with the veggies. Spread evenly around the baking sheet making a single layer.
Bake for about 15 minutes (stirring halfway through) or until chicken is cooked through. Because of the natural sugars in this recipe keep an eye on the baking sheet. The chicken (in small pieces) and the sweet pineapple can easily burn. I would start checking between 8-10 minutes.
Remove from the oven and let rest for 2-3 minutes. Garnish with sliced green onions and sesame seeds if desired. Serve with rice if desired.

Cut the chicken and veggies into even, bite sized pieces so everything cooks at the same rate.
Save the pineapple juice for the sauce. It's the flavor base and where the cornstarch goes.
Marinate the chicken in half the sauce before baking, then baste with the rest partway through for the stickiest, most caramelized result. Or double the sauce recipe and coat the veggies in it too.
Swap out this version of sauce for the traditional red Sweet and Sour Sauce.
Line the pan with parchment or foil for basically no cleanup.