Print

Baked Sweet and Sour Chicken

Baked Sweet and Sour Chicken

This Baked Sweet and Sour Chicken recipe is a quick, healthy, and flavorful dinner option featuring tender chicken pieces baked in a tangy homemade sweet and sour sauce with colorful bell peppers and pineapple. It offers a perfect balance of sweet, tangy, and savory flavors without frying, making it a lighter yet satisfying alternative for weeknights or casual gatherings.

Ingredients

Scale

Protein and Vegetables

  • 1.5 to 2 pounds boneless, skinless chicken breasts or thighs, cut into bite-sized chunks
  • 1 red bell pepper, sliced into strips
  • 1 green bell pepper, sliced into strips
  • 1 cup pineapple chunks (fresh or well-drained canned)

Sauce

  • 1/2 cup ketchup
  • 1/4 cup rice vinegar
  • 2 tablespoons soy sauce (use tamari for gluten-free)
  • 3 tablespoons brown sugar (or honey/maple syrup as substitute)
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder

Other

  • 1 tablespoon cornstarch (optional, for thickening)
  • 1 tablespoon cold water (to make cornstarch slurry)
  • 1 to 2 tablespoons olive oil or cooking oil (to lightly coat the chicken)

Instructions

  1. Prepare the Chicken and Vegetables: Cut the chicken into bite-sized chunks. Slice the red and green bell peppers into strips. If using canned pineapple, drain the juice completely to avoid excess moisture in the baking dish.
  2. Mix the Sweet and Sour Sauce: In a medium bowl, whisk together ketchup, rice vinegar, soy sauce, brown sugar, garlic powder, and onion powder until the sugar dissolves and the sauce is smooth.
  3. Toss Chicken and Vegetables with Sauce: In a large mixing bowl, combine the chicken pieces, bell peppers, and pineapple chunks. Pour the prepared sauce over the ingredients and toss gently to coat everything evenly.
  4. Arrange and Bake: Lightly grease a baking dish and spread the coated chicken, vegetables, and pineapple evenly in the dish. Bake in a preheated oven at 400°F (200°C) for 25-30 minutes, stirring halfway through for even cooking.
  5. Thicken the Sauce (Optional): If you prefer a thicker sauce, mix the cornstarch with cold water to create a slurry. Drizzle it over the chicken during the last 5 minutes of baking and return to the oven to allow the sauce to thicken and form a glossy glaze.

Notes

  • Use fresh bell peppers and pineapple to enhance flavor and texture.
  • Cut chicken into even-sized pieces to ensure uniform cooking and juicy results.
  • Watch baking time carefully to avoid drying the chicken, especially if using breast meat.
  • Adjust the sweetness or tanginess by adding more or less sugar and vinegar after tasting.
  • Serve immediately for the best taste and texture, enjoying the sauce while it’s still glossy and sticky.
  • For a spicy variation, add red pepper flakes or hot sauce to the sauce mixture before baking.
  • To make the recipe gluten-free, substitute soy sauce with tamari or another gluten-free alternative.
  • Store leftovers in an airtight container in the refrigerator for up to 3 days or freeze for up to 2 months.
  • Reheat gently with a splash of water or extra sauce to maintain moisture.

Nutrition

Keywords: baked sweet and sour chicken, healthy chicken recipe, easy dinner, gluten-free chicken bake, homemade sweet and sour sauce