Sheet Pan Sweet & Sour Chicken
Ingredients
1 large onion
2 green bell peppers
1 red bell pepper
20 oz can pineapple chunks
2 boneless skinless chicken breasts (about 1.25 lb.)
2 tablespoons cooking oil
1/4 teaspoons garlic powder
1/2 teaspoons ground ginger
Salt and Pepper to taste
1/4 cup ketchup
1/4 cup brown sugar
1/3 cup rice or apple cider vinegar
1.5 tablespoons soy sauce
1.5 tablespoons cornstarch
3 green onions, sliced
6 cups cooked rice
Directions
Preheat the oven to 400ºF.
Slice the onion, bell peppers, and chicken breasts into one-inch sections. Drain the pineapple well, reserving the juice. Mix and evenly spread the onion, bell pepper, chicken, and pineapple on a large sheet pan. If needed, use a second sheet pan to prevent the chicken and vegetables from piling atop each other.
Gently drizzle cooking oil over the ingredients on the sheet pan. Next sprinkle the garlic powder, ground ginger, and a pinch or two of salt and pepper. Toss until evenly coated in oil and spices.
Transfer loaded sheet pan(s) to oven and bake for about 40 minutes, or until the edges are just browned. Halfway through the baking, stir to heat evenly and prevent burning.
Meanwhile, in a small saucepan whisk together the pineapple juice, ketchup, brown sugar, vinegar, soy sauce, and cornstarch until the cornstarch is fully dissolved. Once combined, heat on medium, stirring often, until the sauce begins to simmer and thicken. Once the sauce has thickened to a glaze, remove it from the heat and set it aside.
When the oven time is up, remove loaded sheet pans from the oven and pour the glaze sauce over top. Mix until evenly coated.
Serve over cooked rice and garnish with sliced green onions.
