Sheet Pan Sweet & Sour Chicken
Time: 1 hour
Yield: 6 servings
Sheet Pan Sweet & Sour Chicken creates a meal that tastes like stir-fry without the stirring or the frying! The chicken is tender and juicy, the pineapple tropically sweet, the bell pepper and onion are garden-fresh, so you can enjoy a wide range of flavors and textures. Add on the sweet, syrupy, sticky glaze and you have a masterpiece meal. Sheet Pan Sweet & Sour Chicken is a hearty and satisfying meal you can make in an hour or less!
Preheat the oven to 400 degrees F.
Slice the onion, bell peppers, and chicken breasts into 1-inch sections.
Drain the pineapple well, reserving the juices.
Mix and evenly spread the onion, bell pepper, chicken, and pineapple on a large sheet pan in a single level. If needed, use a second sheet pan to prevent the chicken and vegetables from piling atop each other.
Gently drizzle the cooking oil over the ingredients on the sheet pan.
Sprinkle the garlic powder, ground ginger, salt, and pepper on top of the sheet pan ingredients.
Toss until everything is evenly coated in the oil and spices.
Transfer the loaded sheet pan(s) to the oven and bake until the edges are just browned and the chicken reaches 165 degrees F, about 40 minutes. Halfway through the baking, spin the pans around to heat evenly and prevent burning.
In a small saucepan, whisk together the reserved pineapple juice, ketchup, brown sugar, vinegar, soy sauce, and cornstarch until the cornstarch is fully dissolved.
Once combined, place the saucepan over medium, stirring often, until the sauce begins to simmer and thicken, about 5 minutes.
Once the sauce has thickened to a glaze, remove it from the heat and set it aside.
Transfer the loaded sheet pans from the oven and pour the glaze sauce over top, mixing until evenly coated.
Serve over the cooked rice and garnish with the sliced green onions.