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Sweet and sour chicken is a beloved dish that has captured the hearts and taste buds of many. Originating from Chinese cuisine, this dish has been adapted and embraced worldwide, becoming a staple in both restaurants and home kitchens. The harmonious blend of flavors—a delightful balance of sweetness and tanginess—combined with tender, juicy chicken, makes it a popular choice for family dinners and casual gatherings alike.

Sheet Pan Sweet and Sour Chicken

Discover the ultimate sheet pan sweet and sour chicken recipe that brings together juicy chicken, vibrant vegetables, and sweet pineapple all in one easy-to-make dish. This flavorful recipe simplifies the cooking process while delivering a delightful blend of sweetness and tanginess. Perfect for busy weeknights, it requires minimal cleanup, allowing you to enjoy a delicious meal without the hassle. Click through to explore this mouthwatering recipe and make dinner a breeze!
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Ingredients
  

1 lb (450g) boneless, skinless chicken thighs, cut into 1-inch pieces

1 cup bell peppers (red, yellow, green), chopped

1 medium onion, chopped

1 cup pineapple chunks (fresh or canned, drained)

2 cups broccoli florets

2 tablespoons olive oil

½ cup honey

½ cup soy sauce (low-sodium)

3 tablespoons apple cider vinegar

1 tablespoon cornstarch mixed with 2 tablespoons water (slurry)

2 cloves garlic, minced

1 teaspoon ginger, minced

Salt and pepper to taste

Sesame seeds and chopped green onions for garnish

Instructions
 

Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper for easy cleanup.

    In a large bowl, combine the chicken thighs, bell peppers, onion, pineapple chunks, and broccoli.

      In a separate small bowl, whisk together the olive oil, honey, soy sauce, apple cider vinegar, garlic, ginger, and some salt and pepper.

        Pour the sauce over the chicken and vegetable mixture, tossing until everything is evenly coated.

          Spread the chicken and vegetable mixture out in a single layer on the prepared baking sheet.

            Bake in the preheated oven for 25-30 minutes, stirring halfway through the cooking time.

              After 25 minutes, remove the baking sheet from the oven and stir in the cornstarch slurry to thicken the sauce.

                Return to the oven for an additional 5-10 minutes, until the sauce is bubbly and the chicken is cooked through.

                  Once done, remove from the oven and let it rest for a few minutes.

                    Garnish with sesame seeds and chopped green onions before serving.

                      Prep Time: 15 min | Total Time: 45 min | Servings: 4