Easy Sheet Pan Sticky Sweet and Sour Chicken
Looking for a quick, flavorful, and family-friendly dinner idea? This easy sheet pan sweet and sour chicken is the perfect one-pan meal! Juicy chicken, colorful bell peppers, and sweet pineapple chunks are tossed in a tangy homemade sauce—then roasted to perfection. Ideal for busy weeknights, meal prep, or takeout-style cravings at home!
Ingredients:
1 lb boneless, skinless chicken breasts, cut into bite-sized pieces
1 red bell pepper, chopped
1 green bell pepper, chopped
1 cup canned or fresh pineapple chunks
½ cup sweet and sour sauce
2 tbsp soy sauce
2 tbsp honey
1 tbsp rice vinegar
1 tsp garlic powder
Salt and black pepper, to taste
Cooked white rice (for serving)
Sesame seeds and sliced green onions (for garnish)
Instructions:
1. Preheat the Oven: Set your oven to 400°F (200°C) for optimal roasting.
2. Prepare the Sheet Pan: Line a large baking sheet with foil or parchment paper for easier cleanup.
3. Make the Sticky Sauce: In a bowl, whisk together sweet and sour sauce, soy sauce, honey, rice vinegar, garlic powder, salt, and pepper.
4. Assemble Ingredients: Place the chopped chicken, bell peppers, and pineapple chunks on the sheet pan. Pour the sauce mixture over everything and toss well to coat.
5. Bake It: Roast for 25–30 minutes, or until the chicken is fully cooked and the veggies are tender-crisp.
6. Serve: Spoon over hot white rice and sprinkle with sesame seeds and chopped green onions for extra flavor and crunch.
Tips:
Swap chicken breast with boneless chicken thighs for a juicier bite.
Serve with brown rice or cauliflower rice for a healthier twist.
Great for meal prep lunches just portion into containers!
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