Easy Sheet Pan Sweet and Sour Chicken is a quick, fuss-free dinner with juicy chicken, roasted vegetables, and a tangy homemade sauce, all made on one pan for minimal cleanup.
Total Time:45 minutes
Yield:4 servings
Ingredients
chicken breast, cut into bite-sized pieces
bell peppers, chopped
red onion, sliced
pineapple chunks
garlic, minced
olive oil
salt
black pepper
soy sauce
ketchup
rice vinegar
brown sugar
cornstarch
water
Instructions
Preheat oven to 400°F (200°C) and line a sheet pan with parchment paper.
Place chicken on the pan and toss with olive oil, salt, and black pepper, then spread evenly.
Add bell peppers, red onion, and pineapple chunks around the chicken.
Bake for 20 minutes until the chicken begins to cook through.
In a bowl, whisk together soy sauce, ketchup, rice vinegar, brown sugar, garlic, cornstarch, and water to make the sauce.
Remove the pan from the oven, pour the sauce over everything, and gently toss to coat.
Return to the oven and bake for 10–15 minutes until the chicken is fully cooked and the sauce thickens.
Serve warm on its own or over rice.
Notes
Swap chicken with shrimp or tofu for variation.
Add vegetables like broccoli, zucchini, or snap peas for extra nutrition.
For a spicy kick, add chili flakes or hot sauce.
Use honey instead of brown sugar for a lighter sweetness.
Store leftovers in the refrigerator for up to 3 days.
Reheat in a skillet or microwave, adding a splash of water if needed.
