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Sweet and Sour Sheet-Pan Chicken

Chicken, colorful peppers, onion, and pineapple roast together with a tangy-sweet sauce for an easy dinner served over rice.
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Prep Time 15 minutes
Cook Time 25 minutes
Servings: 4
Course: Main Course
Cuisine: American
Calories: 290
Ingredients Equipment Method Notes

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

Equipment

  • Large rimmed sheet pan
  • Parchment or foil
  • Mixing bowl
  • Small whisk
  • Instant-read thermometer

Method
 

  1. Step 1: Heat oven to 425°F (220°C). Line a large rimmed sheet pan with parchment or foil.
  2. 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.
  3. Step 3: Whisk ketchup, rice vinegar, soy sauce, brown sugar, ginger, and garlic. Whisk in the cornstarch slurry until smooth.
  4. 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.
  5. 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.
  6. Step 6: Rest for 3 minutes. Serve over rice and garnish with scallions, if desired.

Notes

Cut chicken and vegetables into similar sizes. Use two pans rather than crowding one if needed.