This sweet and sour sheet pan chicken brings a takeout-inspired favorite to the oven with less hands-on cooking. Chicken, colorful peppers, red onion, and pineapple roast together before getting coated in a tangy-sweet sauce. The sheet-pan method keeps cleanup manageable and gives the vegetables lightly browned edges. Serve it over rice for a satisfying dinner that feels fun enough for the weekend but simple enough for a busy night. The sauce uses familiar ingredients and can be adjusted to your preferred sweet-tangy balance.

Recipe at a Glance

Prep time: 15 minutes
Cook time: 25 minutes
Total time: 15 minutes + 25 minutes
Yield: 4 servings
Estimated calories: Approximately 390 per serving, excluding rice
Difficulty: Easy

Why You’ll Love This Recipe

The oven does most of the work, with no separate frying step.
Pineapple and tangy sauce balance savory chicken and vegetables.
The colorful pan can go straight from oven to table.
It is flexible enough for different vegetables or chicken cuts.

Ingredients

1 1/2 pounds boneless skinless chicken thighs or breasts, cut into 1-inch pieces
1 red bell pepper, chopped
1 yellow bell pepper, chopped
1 small red onion, cut into wedges
1 cup pineapple chunks, drained if canned
2 tablespoons neutral oil
1/4 cup ketchup
3 tablespoons rice vinegar
3 tablespoons low-sodium soy sauce
2 tablespoons brown sugar
1 tablespoon cornstarch mixed with 1 tablespoon water
1 teaspoon grated fresh ginger
2 garlic cloves, finely grated
Cooked rice and sliced scallions, for serving

How to Make It

Step 1: Heat oven to 425°F (220°C). Line a large rimmed sheet pan with parchment or foil.

Step 2: Pat chicken dry. Toss it with oil, bell peppers, onion, and pineapple. Spread in one layer so the ingredients roast instead of steam.

Step 3: Whisk ketchup, rice vinegar, soy sauce, brown sugar, ginger, and garlic. Whisk in the cornstarch slurry until smooth.

Step 4: Roast chicken and vegetables for 12 minutes. Carefully remove the pan, turn the chicken, and pour the sauce over everything. Toss gently to coat.

Step 5: Return to the oven for 10–13 minutes, until chicken reaches 165°F (74°C) and the sauce bubbles and thickens. If the pan is crowded, allow extra time and check temperature.

Step 6: Rest for 3 minutes. Serve over rice and garnish with scallions, if desired.

Helpful Tips

Spread ingredients in one layer for better browning.
Use a thermometer to confirm chicken reaches 165°F (74°C).
Drain canned pineapple well to avoid a watery sauce.

Easy Variations

Add broccoli or zucchini, adjusting cook time as needed.
Add red pepper flakes for heat.
Use firm tofu instead of chicken and roast until browned before coating in sauce.

Storage and Make-Ahead

Refrigerate leftovers in an airtight container for up to 4 days. Reheat until steaming hot. Store rice separately for meal prep.

Frequently Asked Questions

Can I use chicken breast?

Yes. Cut it into even pieces and check it early so it stays juicy.

Can I make the sauce ahead?

Yes. Mix it up to 3 days ahead and refrigerate covered.

What vegetables work well?

Bell peppers, red onion, broccoli, and zucchini are good options; dense vegetables may need extra time.

Long-Tail Keyword Ideas

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