Sheet Pan Sweet and Sour Chicken is a vibrant, flavor-packed dish featuring tender roasted chicken, caramelized vegetables, and a tangy-sweet sauce all made on one pan for easy cleanup.
Total Time:45–50 minutes
Yield:4 servings
Ingredients
chicken breast or thighs, cut into chunks
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.
In a large bowl, toss chicken with olive oil, salt, and pepper, then spread evenly on the sheet pan.
Add bell peppers, red onion, and pineapple chunks around the chicken.
Roast for 20 minutes until the chicken begins to cook through.
In a bowl, mix soy sauce, ketchup, rice vinegar, brown sugar, garlic, cornstarch, and water to make the sauce.
Remove the sheet pan from the oven, pour the sauce over the chicken and vegetables, and toss gently to coat.
Return to the oven and bake for 10–15 minutes until the sauce thickens and the chicken is fully cooked.
Serve hot over rice or noodles if desired.
Notes
Swap chicken with shrimp or tofu for variation.
Add vegetables like broccoli, snap peas, or carrots for extra texture.
For heat, include chili flakes or hot sauce.
Use honey instead of brown sugar for a different sweetness.
Store leftovers in the refrigerator for up to 3 days.
Reheat in a skillet or microwave, adding a splash of water if needed.
