Print

Sheet Pan Sticky Sweet and Sour Chicken – Easy, Saucy, and Better Than Takeout

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Juicy roasted chicken, bell peppers, and pineapple tossed in a sticky homemade sweet and sour sauce — all made on a single sheet pan for a no-fuss takeout-style dinner.

Ingredients

Scale

  • 1.5 lbs boneless chicken thighs or breasts, cubed

  • 1 red bell pepper, chopped

  • 1 yellow bell pepper, chopped

  • 1 green bell pepper, chopped

  • 1 red onion, chopped

  • 1 cup pineapple chunks (fresh or canned, drained)

  • 1 tbsp cornstarch

  • 2 tbsp oil

  • Salt and pepper to taste

For the Sauce:

  • ⅓ cup ketchup

  • ⅓ cup rice vinegar

  • 3 tbsp brown sugar or honey

  • 2 tbsp soy sauce

  • 2 garlic cloves, minced

  • 1 tsp grated ginger

  • 1 tsp cornstarch + 1 tbsp water (slurry)

Instructions

  • Preheat oven to 425°F. Line a sheet pan.

  • Toss chicken with cornstarch, salt, pepper.

  • Arrange chicken, peppers, onion, and pineapple on the pan. Drizzle with oil and toss.

  • Roast for 18–20 minutes, stirring once.

  • Meanwhile, simmer sauce ingredients until thick and glossy.

  • Pour sauce over the roasted ingredients and toss to coat.

  • Broil for 2–3 minutes until caramelized.

  • Garnish and serve over rice or noodles.

Notes

  • Use tofu or cauliflower for a vegetarian version.

  • Add chili paste for a spicy kick.

  • Great for meal prep or quick weeknight dinners.

Find it online: https://dishloomz.com/sheet-pan-sticky-sweet-and-sour-chicken-easy-saucy-and-better-than-takeout/