This Sheet Pan Sticky Sweet and Sour Chicken is a vibrant, flavorful, and fuss-free dinner that’s perfect for busy weeknights. Juicy chicken, colorful bell peppers, and sweet pineapple chunks are coated in a tangy, sticky sauce and roasted to perfection on one pan. Served over fluffy white rice and garnished with sesame seeds and green onions, it’s a complete meal that’s as easy to make as it is delicious!
Ingredients
- 1 lb boneless, skinless chicken breasts, cut into bite-sized pieces
- 1 red bell pepper, chopped
- 1 green bell pepper, chopped
- 1 cup pineapple chunks (fresh or canned)
- ½ cup sweet and sour sauce
- 2 tbsp soy sauce
- 2 tbsp honey
- 1 tbsp rice vinegar
- 1 tsp garlic powder
- Salt and pepper, to taste
- Cooked white rice, for serving
- Sesame seeds and chopped green onions (for garnish)
Instructions
Step 1: Preheat the Oven
Preheat your oven to 400°F (200°C) . Line a large baking sheet with parchment paper or foil for easy cleanup.
Pro Tip: Foil makes cleanup a breeze, while parchment paper helps prevent sticking without affecting flavor.
Step 2: Prepare the Sauce
In a medium bowl, whisk together the sweet and sour sauce, soy sauce, honey, rice vinegar, garlic powder, salt, and pepper. Taste and adjust sweetness or tanginess by adding more honey or vinegar if desired.
Customize Your Sauce: For extra heat, stir in a pinch of red pepper flakes or a dash of sriracha.
Step 3: Combine Ingredients on the Sheet Pan
Place the chicken pieces, chopped bell peppers, and pineapple chunks onto the prepared baking sheet. Pour the sauce mixture over the chicken and vegetables, tossing everything gently to ensure an even coating.
Even Distribution: Spread the ingredients out in a single layer to allow for even roasting and caramelization.
Step 4: Bake
Bake in the preheated oven for 25–30 minutes , or until the chicken is cooked through (internal temperature of 165°F/75°C) and the vegetables are tender. Stir halfway through cooking to ensure even browning and to prevent sticking.
Golden Perfection: For a slightly caramelized finish, broil the sheet pan for 2–3 minutes at the end of cooking. Watch closely to avoid burning.
Step 5: Serve
Serve the sticky sweet and sour chicken hot over a bed of cooked white rice. Garnish with sesame seeds and chopped green onions for a pop of color and added flavor.
Garnish Ideas: Add a sprinkle of crushed peanuts or cashews for crunch, or drizzle with extra sweet and sour sauce for extra sauciness.
Tips for Success
- Chicken Substitute: Swap chicken thighs for a juicier, richer flavor. Just trim excess fat before cutting into bite-sized pieces.
- Veggie Variations: Add broccoli florets, carrots, or zucchini for extra veggies and nutrients.
- Pineapple Options: Use fresh pineapple for a juicy burst of flavor or canned pineapple chunks for convenience. Reserve the juice from canned pineapple to thin the sauce if needed.
- Make Ahead: Prep the sauce and chop the ingredients ahead of time. Store them separately in the fridge for up to 24 hours, then assemble and bake when ready to eat.
Why You’ll Love This Recipe
This Sheet Pan Sticky Sweet and Sour Chicken is a one-pan wonder that delivers bold flavors with minimal effort. The combination of tender chicken, crisp-tender veggies, and sweet, tangy sauce is irresistible, while the caramelized edges add a delightful depth of flavor. Whether you’re feeding a family or whipping up dinner for yourself, this dish is quick, satisfying, and sure to become a go-to favorite. Pair it with fluffy rice and enjoy a restaurant-quality meal at home!
