Sheet Pan Sweet and Sour Chicken
User Reviews
4.5
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Prep Time
20 mins
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Cook Time
40 mins
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Total Time
1 hr
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Servings
6
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Calories
48497 kcal
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Course
Main Course, Others
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Cuisine
Asian, International
Sheet Pan Sweet and Sour Chicken
Description
This recipe starts by cutting chicken breasts, onions, and bell peppers into uniform pieces and layering them on a sheet pan with drained pineapple chunks. The components are tossed with cooking oil and seasoned with garlic powder, ground ginger, salt, and pepper for an even coating. Roasting at 400°F for about 40 minutes causes the edges of the chicken and vegetables to brown and caramelize, enhancing sweetness and texture. Stirring halfway helps to evenly distribute heat and moisture.
The sweet-and-sour sauce is made in a small pot by whisking the reserved pineapple juice with ketchup, brown sugar, rice vinegar, soy sauce, and cornstarch. This sauce thickens and glazes the roasted ingredients, providing a balanced flavor profile of sweet, tangy, and savory notes. The dish is finished by garnishing with sliced green onions and serving over cooked rice.
This sheet pan approach offers a straightforward way to make a classic sweet and sour chicken with minimal cleanup, allowing the ingredients to roast and develop flavor while the sauce is prepared separately. It suits weeknight dinners requiring a flavorful but manageable meal.
The recipe notes that using chicken breasts purchased on sale is an economical tip, but the recipe relies on the balance of fresh vegetables and pineapple for brightness and texture.
Ingredients
- 1 onion $0.35, large
- 2 green bell pepper $1.50
- 1 red bell pepper $1.69
- 20 oz can pineapple chunks $1.59
- 2 chicken breast $2.53, boneless skinless, about 1.25 lb
- 2 Tbsp neutral cooking oil $0.08, generic cooking oil
- 1/4 tsp garlic powder $0.03
- 1/2 tsp ground ginger $0.05
- salt $0.05, to taste
- black pepper $0.05, to taste
- 1/4 cup ketchup $0.20
- 1/4 cup brown sugar $0.16
- 1/3 cup rice vinegar $0.16, or apple cider vinegar
- 1.5 Tbsp soy sauce $0.14
- 1.5 Tbsp cornstarch $0.06
- 3 green onion $0.21, sliced
- 6 cups rice $1.13, cooked
Instructions
- Preheat the oven to 400ºF. Cut the onion, bell peppers, and chicken breasts into one-inch pieces. Drain the pineapple well, reserving the juice for the sauce. Place the onion, bell pepper, chicken, and pineapple chunks on a large sheet pan in a single layer. Use two sheets, if needed, to prevent the chicken and vegetables from piling on top of each other. They need a little room to brown correctly.
- Drizzle the cooking oil over the ingredients on the sheet pan, followed by the garlic powder, ground ginger, and a pinch or two of salt and pepper. Toss the chicken, bell peppers, onions, and pineapple until they are evenly coated in oil and spices.
- Bake the chicken and vegetables in the oven for about 40 minutes, or until they are slightly browned on the edges. Stir half way through the baking time to redistribute the heat and allow excess moisture to evaporate.
- While the chicken and vegetables are baking, prepare the sauce. In a small sauce pot whisk together the reserved pineapple juice (about 1 cup), ketchup, brown sugar, vinegar, soy sauce, and cornstarch until the cornstarch is fully dissolved. Heat the mixture over medium flame, stirring often, until it begins to simmer. When it begins to simmer the cornstarch will begin to gel and thicken the sauce. Once the sauce has thickened to a glaze, remove it from the heat and set it aside until ready to use.
- When the chicken and vegetables have finished baking, remove them from the oven and pour the prepared sauce over top. Stir until everything is coated in sauce.
- Serve the sweet and sour chicken over cooked rice with sliced green onions sprinkled over top.
Notes
- Choose boneless, skinless chicken breasts for even cooking and easy slicing.
- Distribute ingredients evenly on the sheet pan to allow proper browning and caramelization.
- Reserve the pineapple juice to make the sweet and sour sauce accompanying the dish.
- Sliced green onions add a fresh garnish and mild onion flavor.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 48497 kcal
% Daily Value*
| Serving | 1Serving | |
| Calories | 484.97kcal | 24% |
| Carbohydrates | 75.18g | 25% |
| Protein | 27.38g | 55% |
| Fat | 7.78g | 12% |
| Sodium | 891.97mg | 37% |
| Fiber | 3.78g | 15% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.5
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