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- 1 lb boneless, skinless chicken thighs - 1 cup pineapple chunks - 1 bell pepper (red or yellow) - 1 medium red onion - 1 cup snap peas - 3/4 cup sweet and sour sauce - 2 tablespoons soy sauce - 1 tablespoon sesame oil - 2 cloves garlic - 1 teaspoon fresh ginger - Salt and pepper - Cooked rice for serving - Chopped green onions and sesame seeds for garnish For this recipe, I use chicken thighs. They stay juicy and tender. You can also use pineapple chunks from a can or fresh fruit. Bell peppers add great color and crunch. You can pick red or yellow based on your taste. Red onion brings sweetness and flavor. Snap peas add a nice pop of green. For the sauce, I use sweet and sour sauce, soy sauce, sesame oil, garlic, and ginger. This mix gives the dish a bright taste. You can adjust the salt and pepper to your liking. If you want to make it a full meal, rice is a great choice. The rice absorbs the sauce and balances the flavors. Finally, add green onions and sesame seeds for a nice touch. They add crunch and freshness to your plate. - Preheat the oven to 400°F (200°C). - Line a large sheet pan with parchment paper. - Prepare chicken and vegetables. Cut chicken into bite-sized pieces. Chop bell pepper into strips. Slice the onion into wedges and trim the snap peas. - Combine chicken, pineapple, bell pepper, onion, and snap peas in a bowl. Toss gently until mixed. - In another bowl, whisk the sweet and sour sauce, soy sauce, sesame oil, minced garlic, and grated ginger. Add a pinch of salt and pepper. Mix until smooth. - Pour the sauce over the chicken and veggies. Toss until everything is coated. - Transfer the chicken and vegetable mixture to the sheet pan. Spread it evenly for cooking. - Bake in the oven for 25-30 minutes. Stir halfway through for even cooking. - Check the chicken's doneness by measuring the internal temperature. It should reach 165°F (75°C). - Choose chicken thighs for juiciness. They stay moist and tender. - Marinate your chicken for at least 30 minutes. This helps flavors soak in. - Spread everything evenly on the pan. This ensures proper cooking and browning. - Serve with steamed rice or quinoa for a filling meal. - Garnish with chopped green onions and sesame seeds for a pop of color. - Add lime wedges on the side for a fresh burst of flavor. - If you can't find chicken thighs, use chicken breasts. They are leaner but may dry out. - Mix in other veggies like broccoli, carrots, or zucchini for more taste and texture. - Use canned pineapple if fresh is not available; just drain it well. {{image_4}} You can make your own sweet and sour sauce. Just mix sugar, vinegar, and ketchup. Add soy sauce for a deeper flavor. This homemade sauce is fresh and tasty! If you want a twist, try teriyaki sauce or orange sauce. Both give a sweet touch and work well with chicken and veggies. You can swap chicken for different proteins. Tofu works well for a vegetarian dish. Shrimp adds a fun seafood twist. You can also use seasonal veggies. Try broccoli in winter or zucchini in summer. These changes keep the dish exciting and fresh. If you need a gluten-free option, use tamari instead of soy sauce. This keeps the flavor while meeting dietary needs. For vegan alternatives, swap chicken for chickpeas. You can also use a mix of veggies. Both options are healthy and delicious. To store leftovers, let the sweet and sour chicken cool first. Place it in an airtight container. This keeps moisture in and prevents drying out. Always cover the dish well to avoid strong fridge odors. Your chicken will stay fresh for up to three days in the fridge. If you want to freeze the sweet and sour chicken, cool it completely. Use a freezer-safe container or bag. Make sure to remove as much air as possible. This helps prevent freezer burn. It can last in the freezer for up to three months. When you're ready to eat, thaw it overnight in the fridge. Reheat in the oven at 350°F (175°C) until hot. Stir occasionally for even heating. The ingredients in this dish have varying shelf lives. Fresh chicken lasts about one to two days in the fridge. Pineapple chunks can last about three to five days when stored well. Bell peppers and snap peas last about a week. Always check for freshness before cooking or eating. Storing food correctly helps ensure safety and taste. How can I make this dish spicier? To add heat, use chili flakes or hot sauce. Stir in these before baking. You can also add sliced jalapeños or a dash of sriracha for more flavor. Can I use frozen vegetables? Yes, frozen veggies work well! They save time and still taste great. Just make sure to thaw them before mixing with the chicken and sauce. What can I serve with sweet and sour chicken? Serve sweet and sour chicken over rice or noodles. You can also pair it with a fresh salad or steamed broccoli for balance. How long does it take to cook chicken at 400°F? At 400°F, chicken usually cooks in 25 to 30 minutes. Always check if it reaches 165°F for safety. Can I use a different type of pan? Yes, you can use any baking pan. Just ensure it’s large enough for even cooking. A glass or metal pan works well too. Is sweet and sour chicken healthy? Sweet and sour chicken can be healthy. It includes protein from chicken and vitamins from veggies. Just watch the sauce portion for sugar content. How many calories are in sweet and sour chicken? One serving of sweet and sour chicken has about 350 calories. This can change based on your sauce and side choices. This blog post covered the key ingredients, steps, and tips for making sweet and sour chicken. You learned how to prepare delicious chicken with vibrant veggies and a tasty sauce. Remember, feel free to mix up ingredients to suit your taste or dietary needs. Serving it with rice or garnishing with green onions adds a nice touch. Enjoy this dish that is simple, fun, and full of flavors! Cooking is all about exploring and enjoying the process. Happy cooking!

Sheet Pan Sweet Sour Chicken Pineapple

Discover the vibrant flavors of Tropical Sheet Pan Sweet & Sour Chicken that will take your dinner to a whole new level! This easy recipe combines tender chicken, juicy pineapple, and fresh veggies, all baked together to perfection. With just one pan to clean, it’s perfect for busy weeknights. Click through to explore this delicious recipe and transform your meal time into a tropical feast!
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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), cut into strips

1 medium red onion, sliced into thin wedges

1 cup snap peas, trimmed

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 fresh ginger, grated

Salt and pepper, to taste

Cooked rice, for serving (optional)

Chopped green onions and sesame seeds, for garnish

Instructions
 

Begin by preheating your oven to 400°F (200°C). To simplify cleanup later, line a large sheet pan with parchment paper.

    In a large mixing bowl, combine the bite-sized chicken pieces, pineapple chunks, sliced bell pepper, red onion wedges, and snap peas. Toss the ingredients lightly to mix them together.

      In a separate bowl, whisk together the sweet and sour sauce, soy sauce, sesame oil, minced garlic, grated ginger, and a pinch of salt and pepper. Make sure the mixture is well combined.

        Pour the sauce mixture over the chicken and vegetable medley in the mixing bowl. Toss everything together until each piece is thoroughly coated with the sauce.

          Transfer the chicken and vegetable mixture to the prepared sheet pan, spreading it out evenly to allow for proper cooking.

            Place the sheet pan in the preheated oven and bake for 25-30 minutes. Stir the mixture halfway through cooking to ensure even heating. The chicken is done when it reaches an internal temperature of 165°F (75°C).

              Once the chicken is fully cooked, remove the sheet pan from the oven and let the dish rest for a few minutes to allow the flavors to meld.

                For serving, place a generous portion of the sweet and sour chicken over a bed of cooked rice, if desired. Garnish each serving with a sprinkle of chopped green onions and sesame seeds for an added crunch and flavor.

                  - Presentation Tips: Serve the dish directly from the sheet pan for a rustic look, or plate individually with a side of vibrant lime wedges for an extra splash of color and zest.

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