Discover Your Creative Kitchen AI Companion
Let our assistant inspire your next meal!
Simply provide a recipe idea or the ingredients you have, and ScrummyChef will instantly come up with a new recipe just for you.

Sweet and Sour Chicken Sheet Pan

4.8
Save
Rate
Tap to rate
PREP TIME
30 min
COOKING TIME
25 min
TOTAL TIME
55 min
SERVINGS
4 servings
Dinner
Sweet and Sour Chicken Sheet Pan
Ingredients
  • 2 (8 ounce) cans pineapple tidbits in juice
  • 1 red bell pepper, seeded and cut into 1-inch pieces
  • 1 green bell pepper, seeded and cut into 1-inch pieces
  • 1 carrot, peeled and sliced diagonally
  • 1/2 red onion, cut into 1-inch pieces
  • 3 tablespoons avocado oil
  • salt and ground black pepper to taste
  • 1 1/2 pounds skinless, boneless chicken breast, cut into 1-inch pieces
  • water as needed
  • 2 tablespoons cornstarch
  • 1/2 cup light brown sugar
  • 1/3 cup rice vinegar
  • 3 tablespoons ketchup
  • 3 tablespoons soy sauce
  • 1 tablespoon chile-garlic sauce
  • 1 tablespoon ginger-garlic paste
  • 1/8 teaspoon ground white pepper
Instructions
1
Preheat your oven to 425 degrees Fahrenheit, or 220 degrees Celsius.
2
Take the pineapple chunks out of their packaging and pour the juice into a 1-cup measuring cup. Transfer the pineapple chunks to a large mixing bowl and set it aside for now.
3
Add sliced bell peppers, grated carrot, and chopped onion to the bowl with the pineapple chunks. Drizzle 2 tablespoons of avocado oil over them and sprinkle some salt and pepper to taste. Mix everything together until it's evenly coated with oil and seasoning.
4
Spread the mixture out in a single layer on a baking sheet. Place your chicken pieces into the same bowl, drizzle with the remaining 1 tablespoon of oil, and sprinkle some salt and pepper to taste. Toss everything together until the chicken is well coated with oil and seasoning, then arrange it on the baking sheet alongside the pineapple and vegetables.
5
Put your chicken, pineapple, and vegetables in the oven to bake until the vegetables are tender and the chicken is cooked through, approximately 25 minutes.
6
While your chicken is baking, combine enough water with the reserved pineapple juice to make 1 cup of liquid. Transfer 3 tablespoons of this mixture into a small bowl and add some cornstarch. Mix everything together until it's smooth.
7
Take 3 tablespoons of the liquid mixture and add it to a saucepan with brown sugar, rice vinegar, ketchup, soy sauce, chile-garlic sauce, ginger-garlic paste, and white pepper. Bring the mixture to a boil over medium-high heat, stirring occasionally.
8
Slowly add the cornstarch mixture to the saucepan and whisk everything together until it thickens, about 1 minute.
9
Drizzle the sauce over your chicken, pineapple, and vegetables to serve.