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Sheet Pan Sticky Sweet and Sour Chicken

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Prep Time 15 minutes
Cook Time 25 minutes
Servings: 4
Ingredients Method

Ingredients
  

For the Chicken and Vegetables
  • 1.5 pounds boneless skinless chicken breasts, cut into 1-inch cubes
  • 1 red bell pepper chopped
  • 1 green bell pepper chopped
  • 1 cup fresh pineapple chunks
  • 1/2 red onion chopped
  • 1 tablespoon olive oil
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
For the Sweet and Sour Sauce
  • 1/2 cup pineapple juice
  • 1/4 cup rice vinegar
  • 1/4 cup brown sugar packed
  • 2 tablespoons soy sauce low sodium
  • 1 tablespoon ketchup
  • 1 teaspoon minced fresh ginger
  • 1 clove garlic minced
  • 1 tablespoon cornstarch
For Serving
  • Cooked rice or quinoa
  • Toasted sesame seeds for garnish

Method
 

Prepare and Roast
  1. Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper.
  2. In a large bowl, toss the chicken, bell peppers, red onion, and pineapple chunks with olive oil, salt, and pepper.
  3. Spread the mixture in a single layer on the prepared baking sheet.
Make the Sauce
  1. In a small saucepan, whisk together the pineapple juice, rice vinegar, brown sugar, soy sauce, ketchup, ginger, garlic, and cornstarch.
  2. Bring the mixture to a simmer over medium heat, stirring constantly until the sauce thickens slightly. Remove from heat.
Glaze and Finish
  1. Bake the chicken and vegetables for 15 minutes.
  2. Remove the pan from the oven and brush half of the sauce evenly over the chicken and vegetables.
  3. Return to the oven and bake for an additional 10 minutes, or until the chicken is cooked through (internal temperature of 165°F/74°C) and the sauce is bubbly and sticky.
  4. Toss the remaining sauce with the cooked chicken and vegetables before serving over rice or quinoa, garnished with sesame seeds.