Sheet Pan Sweet and Sour Chicken

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This Sheet Pan Sweet and Sour Chicken is a quick, flavorful weeknight dinner made entirely on one pan. Sticky, tangy, and slightly sweet, it’s packed with juicy chicken, colorful veggies, and classic sweet-and-sour flavor.

Prep Time10

Cook Time16

Total Time26

Servings: Servings

Calories: 501kcal

Ingredients

For the chicken

1.5 pounds boneless, skinless chicken breast or thighs
1 tablespoon sesame oil
2 tablespoons corn starch
1 teaspoon salt
1 teaspoon garlic powder
1/2 teaspoon paprika
20 ounce can pineapple chunks well drained
2 bell peppers red and green diced
1/2 sweet yellow onion diced

For the sweet and sour sauce

1/2 cup brown sugar
1/3 cup apple cider vinegar
1/3 cup ketchup
2 tablespoons soy sauce
2 cloves garlic minced
1 tablespoon cornstarch

Instructions

Preheat oven to 425˚F.
Cut the chicken into bite-sized pieces, about 1 inch. Season them with the salt garlic powder and paprika, then add the cornstarch and sesame oil and work the chicken until all of the seasoning is evenly coating it.
Place the chicken bites evenly spread out over a half sheet pan. Add the pineapple, diced bell pepper and onion and spread into a single layer.
Bake for 10 minutes.
While the chicken is baking, whisk together the brown sugar, apple cider vinegar, ketchup, soy sauce, and garlic.
At 10 minutes, remove the chicken and vegetables, pour the sweet and sour sauce over the top. Use a spatula to toss the chicken and veggies in the sauce and spread back out into a single layer.
Return to the oven for an additional 5-7 minutes, or until chicken is cooked through (165˚F internal temp) and the sauce is thick and sticky.
Serve warm in bowls or over rice and enjoy!

Notes

Substitutions: Swap chicken breasts for thighs, use tamari or coconut aminos instead of soy sauce, and substitute arrowroot powder for cornstarch if needed.

How to Store: Store leftovers in an airtight container in the refrigerator for up to 3–4 days.

How to Freeze: Freeze cooked sweet and sour chicken in airtight, freezer-safe containers for up to 1 month for best texture.

How to Reheat: Reheat gently in a skillet over medium-low heat or in the microwave until warmed through.

How to Scale: Double the recipe easily by using two sheet pans and rotating them halfway through baking to ensure even cooking.

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