Sheet Pan Sticky Sweet and Sour Chicken
Tender chicken, caramelized vegetables, and a sticky homemade sweet and sour glaze all come together on one sheet pan. An easy, better-than-takeout dinner ready in 35 minutes with minimal cleanup.
Ingredients
- Chicken
- 1½ pounds 680g boneless, skinless chicken breasts or thighs, cut into 1-inch cubes
- 2 tablespoons 30ml vegetable oil
- 2 tablespoons 16g cornstarch
- ½ teaspoon 3g salt
- ¼ teaspoon 1g black pepper
- Vegetables & Fruit
- 1 red bell pepper cut into 1-inch chunks
- 1 green bell pepper cut into 1-inch chunks
- 1 yellow onion cut into 1-inch chunks
- 1 cup 150g fresh pineapple chunks (or canned, drained)
- Sweet and Sour Sauce
- ⅓ cup 80ml rice vinegar
- ⅓ cup 67g packed brown sugar
- ¼ cup 60ml ketchup
- 2 tablespoons 30ml soy sauce
- 2 tablespoons 30ml pineapple juice
- 2 cloves garlic minced
- 1 tablespoon 8g cornstarch
- 1 tablespoon 15ml water
- Garnish
- 2 green onions sliced
- 1 tablespoon sesame seeds
Instructions
- Preheat Oven & Pan:
- Place a sheet pan in the oven and preheat to 425°F (220°C).
- Prepare Chicken:
- In a large bowl, toss chicken with vegetable oil. In a small bowl, combine cornstarch, salt, and pepper. Sprinkle over chicken and toss to coat.
- Make Sauce:
- In a medium bowl, whisk together rice vinegar, brown sugar, ketchup, soy sauce, pineapple juice, and garlic. In a small bowl, stir cornstarch and water into a slurry, then whisk into sauce.
- Arrange Ingredients:
- Carefully remove the hot sheet pan. Spread chicken in a single layer with space between pieces. Scatter bell peppers, onion, and pineapple evenly around the chicken.
- First Bake:
- Drizzle half the sauce over the pan. Bake for 15 minutes.
- Glaze & Finish:
- Remove pan, flip chicken pieces, stir vegetables, and pour remaining sauce over everything. Bake an additional 10 minutes, or until chicken reaches 165°F (74°C) and sauce is sticky.
- Garnish & Serve:
- Sprinkle with sliced green onions and sesame seeds. Serve immediately.
Notes
Preheating the pan helps caramelize the chicken and vegetables. Avoid crowding – use a large (18×13 inch) sheet pan or two pans if needed. Customize: Make it spicy with sriracha or red pepper flakes. Swap pineapple for mango or omit fruit for a less sweet version. Use tofu for a vegetarian option. Storage: Refrigerate up to 3 days in airtight containers. Reheat gently to keep the sauce glossy. Gluten-Free: Use tamari or coconut aminos instead of soy sauce.
