For an extra layer of flavor, consider adding a pinch of red pepper flakes to the sauce for a touch more heat. Feel free to substitute other vegetables such as broccoli florets, snap peas, or zucchini based on your preference and what's in season. To ensure even cooking, avoid overcrowding the sheet pan. If necessary, use two sheet pans. Leftover sauce can be stored in an airtight container in the refrigerator for up to one week. It's excellent as a dipping sauce or marinade.
Sheet Pan Sweet and Sour Chicken
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PREP TIME30 mins
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COOK TIME25 mins
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TOTAL TIME55 mins
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SERVING4 People
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VIEWS60
Craving that classic sweet and sour flavor without the takeout guilt? This vibrant sheet pan rendition delivers the perfect balance of tangy, sweet, and savory, all while being incredibly easy to prepare. Tender chicken and crisp-tender vegetables are bathed in a luscious homemade sauce, making it a weeknight winner.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate59 g
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Cholesterol97 mg
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Fiber3 g
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Protein38 g
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Saturated Fat2 g
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Sodium1236 mg
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Sugar49 g
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Fat15 g
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Unsaturated Fat0 g
Follow The Directions
01
Step
5 mins
Preheat the oven to 425 degrees F (220 degrees C).
02
Step
5 mins
Drain pineapple tidbits, reserving the juice in a 1-cup liquid measuring cup. Place the drained pineapple in a large mixing bowl; set aside.
03
Step
10 mins
Add bell peppers, carrot, and onion to the bowl with the pineapple tidbits. Drizzle with 2 tablespoons avocado oil and season with salt and pepper. Stir to coat evenly. Spread the vegetables in a single layer on a sheet pan. Place chicken into the same bowl, drizzle with the remaining 1 tablespoon avocado oil, and season with salt and pepper. Toss to coat and arrange the chicken pieces amongst the vegetables on the sheet pan.
04
Step
25 mins
Bake in the preheated oven until the vegetables are tender and the chicken is cooked through, about 25 minutes.
05
Step
5 mins
While the chicken and vegetables are roasting, add enough water to the reserved pineapple juice to measure 1 cup of liquid. Transfer 3 tablespoons of this liquid to a small bowl and whisk in the cornstarch until smooth.
06
Step
10 mins
Pour the remaining pineapple juice mixture into a saucepan with the brown sugar, rice vinegar, ketchup, soy sauce, chile-garlic sauce, ginger-garlic paste, and white pepper. Bring to a boil over medium-high heat, stirring occasionally. Gradually add the cornstarch slurry, whisking constantly to prevent lumps. Return to a boil and cook until the sauce thickens, about 1 minute, whisking continuously.
07
Step
5 mins
Drizzle the sweet and sour sauce generously over the cooked chicken, pineapple, and vegetables on the sheet pan. Serve immediately.
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RECIPE REVIEWS
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Please Rate
Taylor Steuberschuppe
Jun 21, 2025This is a keeper!
Berenice Turcotte
Mar 18, 2025The sauce is amazing! I will definitely be making this again.
Dell Weber
Mar 14, 2025This recipe is now a regular in our dinner rotation!
Amy Spencer
Mar 3, 2025My kids devoured this!
Kaycee Hudson
Mar 2, 2025This recipe is a lifesaver! So easy and the whole family loves it.
Jasmin Jacobi
Jan 8, 2025I will make it again for sure!
Hal Conn
Jan 5, 2025I love how quick and easy this recipe is!
Jermain Ebert
Dec 18, 2024I added some broccoli and it was even better! Thanks for the great recipe.
Levi Lakin
Nov 18, 2024This is a fantastic weeknight meal!
Araceli Batz
Oct 31, 2024So much better than takeout!