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- 1 lb boneless, skinless chicken thighs, cut into bite-sized pieces - 1 cup pineapple chunks (fresh or canned, drained) - 1 bell pepper (red or yellow), sliced into strips - 1 medium red onion, sliced - 1 cup snap peas - 3/4 cup sweet and sour sauce (store-bought or homemade) - 2 tablespoons soy sauce - 1 tablespoon sesame oil - 2 cloves garlic, minced - 1 teaspoon ginger, grated - Salt and pepper to taste - Cooked rice for serving (optional) - Chopped green onions and sesame seeds for garnish Gathering the right ingredients is key to making this dish shine. I love using chicken thighs for their juicy flavor. They stay tender even after baking. You can use fresh or canned pineapple. Both work well, but fresh adds a nice burst of flavor. Bell peppers bring sweetness and color. Choose red or yellow for the best taste. The red onion adds a strong flavor that pairs nicely with the sweet and sour sauce. Snap peas give a nice crunch and a pop of green. The sweet and sour sauce is the star here. You can buy it or make your own. I like to add soy sauce and sesame oil for depth. Garlic and ginger add a fragrant touch. Don’t forget the salt and pepper to bring it all together. I often serve this dish with rice. It soaks up the sauce perfectly. For a finishing touch, sprinkle chopped green onions and sesame seeds on top. This adds color and extra flavor. Enjoy cooking! 1. Preheat Oven and Prepare Sheet Pan Start by preheating your oven to 400°F (200°C). Line a large sheet pan with parchment paper. This helps with easy cleanup. 2. Mix Chicken and Vegetables In a big mixing bowl, add 1 pound of cut chicken thighs, 1 cup of pineapple chunks, 1 sliced bell pepper, 1 sliced red onion, and 1 cup of snap peas. Stir everything together well. 3. Prepare the Sauce In a separate bowl, mix 3/4 cup of sweet and sour sauce, 2 tablespoons of soy sauce, 1 tablespoon of sesame oil, 2 minced garlic cloves, and 1 teaspoon of grated ginger. Add salt and pepper to taste. Whisk until blended nicely. 1. Combine Sauce with Chicken and Vegetables Pour the sauce mixture over the chicken and veggies. Toss everything well to coat them evenly with the sauce. 2. Spread on Sheet Pan Next, spread the coated chicken and vegetable mix evenly on the prepared sheet pan. Make sure to keep it in a single layer for even cooking. 1. Bake Chicken and Vegetables Place the sheet pan in the preheated oven. Bake for 25-30 minutes. Stir halfway through to ensure even cooking. 2. Check for Doneness After baking, check the chicken. It should reach an internal temperature of 165°F (75°C). Once cooked, take it out and let it rest for a few minutes before serving. Ensuring Even Cooking To make sure everything cooks evenly, cut the chicken into similar-sized pieces. This helps them cook at the same rate. Spread the chicken and veggies evenly on the sheet pan. Stir halfway through to mix things up. This ensures every bite is tasty and not overcooked. Tips for Tender Chicken Use boneless, skinless chicken thighs for the best flavor. They stay juicy while baking. Marinate the chicken in the sauce for about 30 minutes before cooking. This adds flavor and keeps the chicken moist. Avoid overcooking, as this can make the chicken dry. Best Rice Pairings Serve this dish over fluffy white rice or brown rice. Jasmine rice adds a nice floral note. You can also try coconut rice for a tropical twist. If you want something lighter, serve it with cauliflower rice. Garnishes to Enhance Flavor Garnishing makes your dish look and taste even better. Add chopped green onions for a fresh crunch. A sprinkle of sesame seeds adds a nice touch. You can also drizzle extra sweet and sour sauce before serving for added flavor. Storing Leftovers Store any leftovers in airtight containers. Keep them in the fridge for up to three days. For longer storage, freeze the chicken and veggies. Just make sure to thaw them before reheating. Best Reheating Methods For best results, reheat in the oven at 350°F (175°C) for about 10-15 minutes. This keeps the chicken tender. You can also use a microwave, but this may make the chicken a bit chewy. If using the microwave, heat in short bursts to avoid overheating. {{image_2}} You can switch up the proteins in this dish. Chicken thighs are great, but chicken breasts work too. If you want a plant-based option, try tofu. Shrimp is another tasty choice. Each protein brings its own flavor and texture. When it comes to vegetables, you have options! Broccoli adds a nice crunch. Zucchini is another good pick. Both will soak up the sauce well and add color to your dish. Feel free to mix and match to suit your taste. If you want to make your own sweet and sour sauce, it’s easy! Combine equal parts of vinegar and sugar. Add soy sauce for depth. You can also add a splash of pineapple juice for extra flavor. For a sweet and spicy twist, mix in some chili flakes. This adds a kick that balances the sweetness. You might also try adding a spoonful of honey for a thicker sauce. This will give your dish a unique touch! - Refrigerating Leftovers: Once your meal cools, store it in an airtight container. Place it in the fridge within two hours of cooking. This keeps your sweet and sour chicken fresh. It will stay good for about three to four days in the fridge. - Freezing Options: You can freeze the leftovers too. Just place the cooled chicken and vegetables in a freezer-safe bag. Remove as much air as possible to prevent freezer burn. It will last in the freezer for up to three months. When ready to eat, thaw in the fridge overnight before reheating. - How Long Will It Last?: If stored properly, your sweet and sour chicken can last in the fridge for about three to four days. In the freezer, it can last up to three months. Always check for signs of spoilage before eating. If it smells bad or looks off, it’s best to throw it away. Enjoy your meal while it's fresh! Can I make this recipe ahead of time? Yes, you can make this sheet pan sweet sour chicken ahead. Prepare the chicken and veggies. Mix them with the sauce and store in the fridge. Cook it within one or two days for best results. What to do if I don't have sweet and sour sauce? If you don't have sweet and sour sauce, you can make your own. Mix equal parts ketchup and vinegar. Add a bit of sugar and soy sauce for taste. This will create a quick substitute that works well. Can I use frozen vegetables instead? Yes, frozen vegetables can work in this dish. Just remember to thaw and drain them first. This helps avoid excess water in your sweet sour chicken. How to tell if the chicken is fully cooked? To check if the chicken is fully cooked, use a meat thermometer. The chicken should reach an internal temperature of 165°F (75°C). You can also cut into a piece; it should not be pink inside. Can I adjust the spice level? Yes, you can adjust the spice level easily. Add more ginger or a bit of red pepper flakes for heat. If you prefer a milder flavor, simply reduce these ingredients. Is this recipe healthy? This recipe can be healthy. It has lean protein from the chicken and includes vegetables. The pineapple adds natural sweetness, cutting down on added sugars. Caloric information and dietary considerations One serving of this dish has about 400 calories. It has carbs from the rice and sugars from the pineapple. You can make it lower in calories by skipping the rice or using less sauce. This recipe combines chicken thighs, pineapple, and lots of veggies to create a tasty dish. You learned how to prepare, bake, and serve this meal. Remember to use fresh ingredients for great flavor. Consider variations like different proteins or sauces to keep things exciting. With proper storage, leftovers can last a while, too. Enjoy your cooking journey with this sweet and sour delight!

Sheet Pan Sweet Sour Chicken Pineapple

Savor the tropical flavors with this easy Tropical Sheet Pan Sweet & Sour Chicken recipe! Packed with juicy chicken, vibrant vegetables, and sweet pineapple, this one-pan dish is perfect for busy weeknights. In just 45 minutes, you can create a delicious meal that the whole family will love. Click through to explore the full recipe and experience a taste of the tropics right at home!
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Ingredients
  

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

1 cup pineapple chunks (fresh or canned, drained)

1 bell pepper (red or yellow), sliced into strips

1 medium red onion, sliced

1 cup snap peas

3/4 cup sweet and sour sauce (store-bought or homemade)

2 tablespoons soy sauce

1 tablespoon sesame oil

2 cloves garlic, minced

1 teaspoon ginger, grated

Salt and pepper to taste

Cooked rice for serving (optional)

Chopped green onions and sesame seeds for garnish

Instructions
 

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

    In a large mixing bowl, combine the cut chicken, pineapple chunks, sliced bell pepper, red onion, and snap peas.

      In a separate bowl, whisk together the sweet and sour sauce, soy sauce, sesame oil, minced garlic, grated ginger, salt, and pepper.

        Pour the sauce mixture over the chicken and vegetables, tossing everything to ensure it's evenly coated.

          Spread the chicken and vegetable mixture evenly on the prepared sheet pan.

            Bake in the preheated oven for 25-30 minutes or until the chicken is cooked through and reaches an internal temperature of 165°F (75°C), stirring halfway through for even cooking.

              Once cooked, remove the sheet pan from the oven and let it rest for a few minutes.

                Serve the sweet and sour chicken over cooked rice, and garnish with chopped green onions and sesame seeds.

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