Sheet Pan Sweet and Sour Chicken

Skip takeout and make this fast and easy sweet and sour chicken recipe for dinner tonight. Tender and juicy chicken and veggies all baked on one sheet pan with a sweet and tangy homemade sauce. Perfect for serving over a bed of rice.

sweet and sour chicken on a plate of rice

Baked Sweet and Sour Chicken

Making sweet and sour chicken doesn’t get any easier than this sheet pan meal!

I love a sheet pan meal. One that I can throw everything on one pan, bake it all together, and only one pan to wash.

Quick and easy prep, easy clean up, and something the whole family will love. Make some rice ahead of time to make getting dinner on the table a breeze.

If you are looking for easy dinner options, some of my other favorite sheet pan meals include this Greek chicken and veggies, this lemon honey chicken, these honey mustard pork chops, and this sausage, peppers, and onions.

ingredients for sweet and sour chicken

Ingredients Needed

Chicken – For this recipe you will want boneless chicken cut into bite-sized pieces. Chicken breasts, tenderloins, or even a boneless chicken thigh can work well.

Fruit and Vegetables You can get creative here. I used cubed fresh pineapple, snow peas, bell peppers, and onion. Feel free to use up any leftover veggies you have in the fridge!

Marinade – A combination of teriyaki sauce, honey, ginger, garlic, red pepper flakes, and olive oil.

Looking for more leftover worthy dishes? Follow LTB on Pinterest and pin to a board!

How to Make Baked Sweet and Sour Chicken

First: Start by adding all your ingredients for your sauce in a bowl. Pour the sauce into a zip top bag and add the chicken pieces.

Move the bag to make sure and evenly coat the chicken. Store the marinated chicken in the fridge for a minimum of 30 minutes to overnight.

Second: When you are ready preheat the oven to 475F and line your baking sheet with aluminum foil and spritz with a cooking spray to prevent sticking. 

Spread the pineapple, snow peas, bell peppers, and onion on the sheet pan. Drizzle with olive oil and salt and pepper. Toss to coat.

Remove the chicken from the bag and discard the marinade. Mix the chicken in with the veggies and spread into an even layer.

Third: Bake for 10 – 15 minutes, stirring halfway through. Keep an eye on the chicken as the sugar in the sauce can burn smaller pieces of the chicken.

Fourth: Remove the tray once the chicken is fully cooked and the vegetables are tender. Let the mixture cool for a few minutes before serving. Perfect with white rice!

For the full recipe and detailed baking instructions, please see the recipe card at the end of this post.

baked sweet and sour chicken


  • Brussels Sprouts – I would cut them in half or quarter them so they get nice and cooked. 
  • Sweet Potatoes – Peel and cube into small pieces. 
  • Broccoli – Wash and prep your broccoli and toss on some smaller florets into the mix.
  • Squash or Zucchini – I like diced yellow or green squash.
spoon of sweet & sour chicken

How long does it last?

Store any leftovers in the fridge for up to 4 days. Be sure to store in an airtight container.

Can I freeze it?

Technically you can, but the veggies will get very mushy. If you want to make part of it ahead of time, I recommend marinating and cooking the chicken, then freezing.

Thaw overnight in the fridge. Prep and cook the veggies like you normally would and then toss the cooked chicken on the sheet pan in the last 10 minutes to reheat it.

plate of baked sweet and sour chicken

More Easy Chicken Dinner Ideas

Tips for No Leftovers

  • Cut your veggies and chicken into similar sized pieces for even cooking.
  • Switch up your veggies for your favorites even though the bell pepper and pineapple are the original ones.
  • You can switch out the honey for pineapple juice or apple cider vinegar.
  • Keep your eye on the small chicken pieces to avoid burning.
  • Test the chicken with a meat thermometer to make sure it reaches 165F.
  • Try to keep all the meat and veggies in a single layer to ensure even cooking.

If you love this recipe as much as I do, please write a five-star review in the comment section below (or on Pinterest with the “tried it” button – you can now add pictures into reviews, too!), and be sure to help me share on facebook!

collage of sheet pan sweet and sour chicken meal
sweet and sour chicken

Sweet and Sour Chicken Sheet Pan Dinner

Skip takeout and make this fast and easy sweet and sour chicken recipe for dinner tonight!
5 from 1 vote
Print Pin Rate
Course: Main Dishes
Cuisine: Asian
Prep Time: 10 minutes
Cook Time: 15 minutes
Additional Time: 30 minutes
Total Time: 55 minutes
Servings: 4 servings
Calories: 506kcal
Author: Jennifer Stewart


  • 1 pound boneless skinless chicken breasts or tenders cut into bite-sized pieces.
  • 1 ½ cups fresh pineapple diced into bite-sized pieces
  • 1 cup snow peas sugar snap peas can substitute
  • 1 red bell pepper diced into bite-sized pieces
  • ½ cup onion diced same size as the bell pepper
  • 2 tablespoon olive oil
  • Salt and pepper to taste
  • Sesame seeds for garnish
  • Green onions for garnish

Sweet & Sour Marinade

  • cup teriyaki sauce
  • 2 tablespoons olive oil
  • 2 tablespoon honey
  • 3 cloves garlic minced fine
  • 2 teaspoons ground ginger
  • 1 teaspoon freshly ground black pepper
  • ½ teaspoon crushed red pepper flakes


  • In a medium bowl, combine all ingredients for the sauce.
  • To a large zip-top bag add the chicken and the sauce. Seal bag, move contents around to coat the chicken evenly, and place the bag in the fridge to marinate for at least 30 minutes (overnight is best).
  • Preheat oven to 475F and line a baking sheet with foil sprayed with non-stick spray for easy clean up.
  • To the baking sheet, add the pineapple, snow peas, onion, and bell pepper. Drizzle with 2 tablespoons olive oil, and season with salt and pepper to taste.
  • Remove the chicken from the bag with tongs or a fork (discarding marinade) and place it on the baking sheet. Move around/toss using tongs with the veggies. Spread evenly around the baking sheet making a single layer.
  • Bake for about 15 minutes (stirring halfway through) or until chicken is cooked through. Because of the natural sugars in this recipe keep an eye on the baking sheet. The chicken (in small pieces) and the sweet pineapple can easily burn. I would start checking between 8-10 minutes.
  • Remove from the oven and let rest for 2-3 minutes. Garnish with sliced green onions and sesame seeds if desired. Serve with rice if desired.


  • Switch up your veggies for your favorites even though the bell pepper and pineapple are the original ones.
  • You can switch out the honey for pineapple juice or apple cider vinegar.
  • This recipe is cooked at a high temperature so watch carefully to avoid burning.
  • Test your chicken with a meat thermometer to make sure it is cooked to 165F.
  • Try to keep all the meat and veggies in a single layer to ensure even cooking.


Serving: 1serving | Calories: 506kcal | Carbohydrates: 34g | Protein: 42g | Fat: 23g | Saturated Fat: 4g | Polyunsaturated Fat: 18g | Cholesterol: 101mg | Sodium: 1149mg | Fiber: 4g | Sugar: 22g Content and photographs are copyright protected. Sharing of this recipe is both encourages and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited.

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