Description
Crispy, sticky, and ready in 30 minutes – this sheet pan sweet and sour chicken will make you forget takeout was ever an option.
Ingredients
Scale
- 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
- 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)
- ⅓ cup (80ml) rice vinegar
- ⅓ cup (67g) brown sugar, packed
- 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
- 2 green onions, sliced (for garnish)
- 1 tablespoon sesame seeds (for garnish)
Instructions
- Preheat your oven to 425°F (220°C) with the sheet pan inside.
- In a large bowl, toss chicken pieces with vegetable oil. Combine cornstarch, salt and pepper in a small bowl, then sprinkle over chicken and toss until evenly coated.
- Make the sauce by whisking together rice vinegar, brown sugar, ketchup, soy sauce, pineapple juice, and minced garlic. In a separate small bowl, mix 1 tablespoon cornstarch with 1 tablespoon water and add to sauce mixture.
- Carefully remove the hot sheet pan from the oven. Arrange the chicken pieces in a single layer, then add bell peppers, onion, and pineapple chunks.
- Drizzle half of the sauce over the chicken and vegetables. Bake for 15 minutes.
- Remove pan from oven, flip chicken pieces and stir vegetables. Pour remaining sauce over everything and return to oven for 10-15 minutes until chicken reaches 165°F (74°C) and sauce has thickened.
- Garnish with sliced green onions and sesame seeds before serving.
- Serve hot over rice or your preferred side dish.