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Here’s what you need for Sheet-Pan Sweet and Sour Chicken with Pineapple: - 1 pound boneless, skinless chicken thighs, cut into bite-sized pieces - 1 cup pineapple chunks (fresh or canned) - 1 large bell pepper, chopped into bite-sized pieces - 1 medium red onion, cut into wedges - 2 cloves garlic, minced - 1 tablespoon fresh ginger, grated - 1/4 cup soy sauce (low sodium is a great choice) - 1/4 cup apple cider vinegar - 1/3 cup honey - 1 tablespoon cornstarch mixed with 2 tablespoons water (this is your slurry) - 2 tablespoons vegetable oil - 1 teaspoon sesame oil - Sesame seeds for garnish - Fresh cilantro for garnish - Cooked white rice for serving Gather these ingredients to make a delicious meal. Each component adds flavor and texture. The chicken gives protein, while the pineapple adds sweetness. The bell pepper and onion add crunch and color. With the right mix, you create a delightful dish that is hard to resist. - Start your oven at 400°F (200°C). - Line your baking sheet with parchment paper. This helps with easy cleanup. - In a mixing bowl, combine soy sauce, apple cider vinegar, honey, minced garlic, grated ginger, and sesame oil. - Whisk these ingredients together until the mixture is smooth. This marinade packs flavor. - Take your chicken thighs and cut them into bite-sized pieces. - Coat the chicken pieces in half of the marinade. - Let them marinate for at least 15 minutes. This step makes the chicken juicy. - In another bowl, combine pineapple chunks, chopped bell pepper, and red onion. - Pour the remaining marinade over the vegetables. Toss everything gently until coated. - Distribute the marinated chicken on one side of the baking sheet. - On the other side, carefully arrange the marinated vegetables and pineapple. This keeps them separate while cooking. - Put the sheet pan in the preheated oven. - Bake for 20-25 minutes. Stir halfway through for even cooking. - When there are 5 minutes left, drizzle the cornstarch slurry over everything. This thickens the sauce. - After baking, take the sheet pan out of the oven. - Let it rest for a few minutes before serving. - Plate the sweet and sour chicken over cooked white rice. - Garnish with sesame seeds and fresh cilantro for a nice touch. Enjoy the tropical flavors! - Marinate the chicken for at least 15 minutes. This time helps the chicken soak up flavors. - Make sure each piece is evenly coated. This ensures all the chicken tastes great. - Stir the vegetables halfway through cooking. This helps them cook evenly and brown nicely. - Keep an eye on the chicken cooking times. It should reach an internal temperature of 165°F. - Serve the dish in deep bowls for a nice look. Arrange the chicken and veggies over the rice. - Add sesame seeds and fresh cilantro on top. This adds color and a pop of flavor. {{image_4}} You can switch the chicken for tofu or shrimp. - Tofu: Use firm tofu. Cut it into cubes. Bake for about 25-30 minutes. This gives it a nice crisp. - Shrimp: Use peeled and deveined shrimp. They cook faster. Bake for just 10-15 minutes. Watch them closely to avoid overcooking. These options keep the dish tasty. Feel free to add different veggies. Zucchini and broccoli work great. - Zucchini: Slice it into rounds. It cooks quickly and adds a nice texture. - Broccoli: Cut it into small florets. It adds a crunchy bite. Changing the veggies can alter the flavor too. For a sweeter taste, use carrots. For a spicy kick, jalapeños are a great choice. You can easily tweak the sauce for more flavor. - Sweetness: If you love it sweeter, add more honey. For less sweetness, cut back on honey. - Spice: Add red pepper flakes for heat. - Vinegars: Try rice vinegar for a milder taste. You can also use balsamic for a richer flavor. These adjustments let you make the dish your own. You can store leftover sheet-pan sweet and sour chicken in the fridge for up to four days. For best results, place it in an airtight container. This keeps the chicken juicy and the veggies fresh. Make sure to let the dish cool down before sealing it. Yes, you can freeze this dish! It’s a great way to save extra servings. To freeze, let it cool completely. Then, place it in a freezer-safe container or a zip-top bag. Squeeze out as much air as possible to avoid freezer burn. You can freeze it for up to three months. To reheat, let it thaw in the fridge overnight. This helps keep the texture nice. For reheating, the oven works best. Preheat your oven to 350°F (175°C). Place the chicken and veggies on a baking sheet and cover with foil. Heat for about 15-20 minutes. This method helps keep the chicken tender. You can also use the microwave. Just cover the dish with a microwave-safe lid. Heat in short bursts, stirring in between to ensure even warming. Enjoy your tasty leftovers! Yes, you can use chicken breast. Chicken thighs offer a richer flavor and juiciness. They stay tender during cooking. Breast meat is leaner and can dry out. If you use breasts, watch the cooking time closely. Aim for 20 minutes to keep them moist. Yes, you can prep this dish in advance. Marinate the chicken the night before for better flavor. Chop the veggies and store them separately. You can also cook the dish a day ahead. Just reheat it in the oven or microwave. This saves time on busy nights. I recommend white rice for a classic pairing. Jasmine rice adds a nice aroma. Brown rice is a healthy option with more fiber. If you want something different, try coconut rice. It complements the tropical flavors well. This recipe is not gluten-free due to soy sauce. You can use tamari or coconut aminos as substitutes. Both are gluten-free and will still add great flavor. Check labels to ensure all ingredients meet your needs. Enjoy a delicious meal without the gluten! In this post, we covered a delicious recipe featuring chicken, pineapple, and colorful veggies. You learned how to marinate the chicken and bake everything to perfection. Don’t forget to try out variations and storage tips to make meals easier. Cooking can be fun and creative, so feel free to explore flavors that excite you. Enjoy your tasty dish with rice and garnishes for a wonderful finish!

Sheet-Pan Sweet and Sour Chicken with Pineapple

Savor the vibrant flavors of Tropical Sheet-Pan Sweet and Sour Chicken with this easy recipe! Perfect for busy weeknights, this dish combines tender chicken, juicy pineapple, and colorful veggies, all roasted to perfection on one pan. Enjoy a delicious meal that's ready in just 45 minutes. Get ready to impress your family with this tropical delight! Click to discover the full recipe now! #SheetPanDinner #SweetAndSourChicken #TropicalFlavors #EasyCooking
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Ingredients
  

1 pound boneless, skinless chicken thighs, cut into bite-sized pieces

1 cup pineapple chunks (can use fresh or canned)

1 large bell pepper (choose from red, yellow, or green), chopped into bite-sized pieces

1 medium red onion, cut into wedges

2 cloves garlic, minced

1 tablespoon fresh ginger, grated

1/4 cup soy sauce (opt for low sodium if preferred)

1/4 cup apple cider vinegar

1/3 cup honey

1 tablespoon cornstarch mixed with 2 tablespoons water (this is your slurry)

2 tablespoons vegetable oil

1 teaspoon sesame oil

Sesame seeds, for garnish

Fresh cilantro, for garnish

Cooked white rice, for serving

Instructions
 

Preheat the Oven: Start by preheating your oven to 400°F (200°C). Take a large baking sheet and either line it with parchment paper or give it a light spray with non-stick cooking spray.

    Prepare the Marinade: In a mixing bowl, combine the soy sauce, apple cider vinegar, honey, minced garlic, grated ginger, and sesame oil. Whisk these ingredients together until the mixture is well blended and smooth.

      Marinate the Chicken: Take the bite-sized chicken pieces and place them in a large bowl or a zip-top bag. Pour half of the prepared marinade over the chicken, ensuring all the pieces are evenly coated. Let the chicken marinate for at least 15 minutes to absorb the flavors.

        Mix the Vegetables: In another large bowl, combine the pineapple chunks, chopped bell pepper, and red onion. Pour the remaining marinade over the vegetable mix. Toss everything together gently to ensure each piece is well-coated.

          Assemble the Sheet Pan: Distribute the marinated chicken onto one side of the prepared baking sheet. On the opposite side, carefully arrange the marinated vegetables and pineapple, maintaining some separation between them for even cooking.

            Bake the Chicken and Vegetables: Transfer the sheet pan to the preheated oven. Bake for 20-25 minutes, or until the chicken is fully cooked and the vegetables are tender. Remember to stir everything halfway through the cooking time for even roasting.

              Create the Sauce: When there are about 5 minutes of cooking time left, pull the baking sheet out of the oven. Drizzle the cornstarch slurry over both the chicken and vegetables, tossing gently to coat everything in the sauce. Return the sheet pan to the oven for an additional 5 minutes to allow the sauce to thicken beautifully.

                Serve: After baking, remove the sheet pan from the oven and let it rest for a few minutes. Serve the sweet and sour chicken over a bed of cooked white rice, generously garnished with sesame seeds and fresh cilantro for a burst of flavor and color.

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

                    - Presentation Tips: For a vibrant presentation, serve the dish in deep bowls, arranging the chicken and vegetables artfully over the rice. Sprinkle additional sesame seeds and cilantro on top for a fresh finishing touch. Enjoy the tropical flavors!