About
Sheet-Pan Sweet & Sour Chicken creates a meal that tastes like stir-fry without the stirring or the frying! The chicken is tender and juicy, the pineapple tropically sweet, the bell pepper and onion are garden-fresh, so you can enjoy a wide range of flavors and textures. Add on the sweet, syrupy, sticky glaze and you have a masterpiece meal. Sheet-Pan Sweet & Sour Chicken is a hearty and satisfying meal you can make in an hour or less!
Ingredients
- For the fajitas:
- 1 large onion
- 2 green bell peppers
- 1 red bell pepper
- 2 chicken breasts, boneless and skinless
- 1 (20-ounce) can pineapple chunks, drained and juices reserved
- 2 tablespoons neutral-flavored oil
- 1/4 teaspoons garlic powder
- 1/2 teaspoons ground ginger
- salt, to taste
- pepper, to taste
- For the sauce:
- 1/4 cup ketchup
- 1/4 cup brown sugar
- 1/3 cup rice vinegar or apple cider vinegar
- 1 1/2 tablespoons soy sauce
- 1 1/2 tablespoons cornstarch
- For serving:
- 6 cups rice, to taste, cooked and hot
- 3 green onions, to taste, sliced
Directions
Step 1 -Preheat the oven to 400 degrees F.
Step 2 -Slice the onions, the bell peppers, and the chicken breasts into 1-inch chunks.
Step 3 -Mix and evenly spread the onions, the bell peppers, the chicken pieces, and the pineapples on a large sheet pan in a single layer. If needed, use a second sheet pan.
Step 4 -Gently drizzle the oil over the chicken mixture on the sheet pan.
Step 5 -Sprinkle the garlic powder, the ground ginger, the salt, and the pepper on top of the chicken mixture.
Step 6 -Toss until the chicken mixture is evenly coated.
Step 7 -Transfer the loaded sheet pan to the oven and bake until the edges are just browned and the chicken pieces reach 165 degrees F, about 40 minutes. Halfway through the baking, rotate the pan to heat evenly and prevent burning.
Step 8 -In a small saucepan, whisk together the reserved pineapple juice, the ketchup, the brown sugar, the vinegar, the soy sauce, and the cornstarch until the cornstarch is fully dissolved.
Step 9 -Once combined, place the saucepan over medium, stirring often, until the sauce begins to simmer and thicken, about 5 minutes.
Step 10 -Once the sauce has thickened to a glaze, remove it from the heat and set it aside.
Step 11 -Transfer the loaded sheet pan from the oven and pour the glaze over top, mixing until evenly coated.
Step 12 -Serve over the cooked rice and garnish with the sliced green onions.
