Sweet and Sour Chicken Sheet Pan Dinner
Skip takeout and make this fast and easy sweet and sour chicken recipe for dinner tonight!
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Servings: 4 servings
Ingredients
- 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
- ⅓ 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
Instructions
- 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.
Notes
- 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.
Nutrition
Serving: 1serving | Calories: 506kcal | Carbohydrates: 34g | Protein: 42g | Fat: 23g | Saturated Fat: 4g | Polyunsaturated Fat: 18g | Cholesterol: 101mg | Sodium: 1149mg | Fiber: 4g | Sugar: 22g