Name: Sheet Pan Sweet and Sour Chicken
Prep time: 30 min
Cook time: 30 min
Yield: 4
Ingredients: Pineapple tidbits in juice - 2 (8 ounce) cans; Red bell pepper, seeded and cut into 1-inch pieces - 1; Green bell pepper, seeded and cut into 1-inch pieces - 1; Carrot, peeled and sliced diagonally - 1; Red onion, cut into 1-inch pieces - ½; Avocado oil - 3 tablespoons; Salt and ground black pepper to taste - 3 tablespoons; Skinless, boneless chicken breast, cut into 1-inch pieces - 1 ½ pounds; Water as needed - 1 ½ pounds; Cornstarch - 2 tablespoons; Light brown sugar - ½ cup; Rice vinegar - ⅓ cup; Ketchup - 3 tablespoons; Soy sauce - 3 tablespoons; Chile-garlic sauce - 1 tablespoon; Ginger-garlic paste - 1 tablespoon; Ground white pepper - ⅛ teaspoon

Ingredients for - Sheet Pan Sweet and Sour Chicken

1. Pineapple tidbits in juice 2 (8 ounce) cans

2. Red bell pepper, seeded and cut into 1-inch pieces 1

3. Green bell pepper, seeded and cut into 1-inch pieces 1

4. Carrot, peeled and sliced diagonally 1

5. Red onion, cut into 1-inch pieces ½

6. Avocado oil 3 tablespoons

7. Salt and ground black pepper to taste 3 tablespoons

8. Skinless, boneless chicken breast, cut into 1-inch pieces 1 ½ pounds

9. Water as needed 1 ½ pounds

10. Cornstarch 2 tablespoons

11. Light brown sugar ½ cup

12. Rice vinegar ⅓ cup

13. Ketchup 3 tablespoons

14. Soy sauce 3 tablespoons

15. Chile-garlic sauce 1 tablespoon

16. Ginger-garlic paste 1 tablespoon

17. Ground white pepper ⅛ teaspoon

How to cook deliciously - Sheet Pan Sweet and Sour Chicken

1 . Stage

Preheat the oven to 425 degrees F (220 degrees C).

2 . Stage

Drain pineapple tidbits and place juice into a 1-cup liquid measuring cup. Place drained pineapple in a large mixing bowl; set aside.

3 . Stage

Add bell peppers, carrot, and onion to the pineapple tidbits. Pour 2 tablespoons avocado oil over top and sprinkle with salt and pepper. Stir until coated with oil and seasoning, then spread in a single layer on a sheet pan. Place chicken into the same bowl, drizzle with remaining 1 tablespoon oil, and season with salt and pepper. Toss to coat and nestle chicken pieces on the sheet pan between the pineapple and vegetable pieces.

4 . Stage

Bake in the preheated oven until vegetables are tender and chicken is cooked through, about 25 minutes.

5 . Stage

Meanwhile, add enough water to the reserved pineapple juice to make 1 cup liquid. Transfer 3 tablespoons of the liquid to a small bowl and add cornstarch. Stir with a fork or whisk until smooth.

6 . Stage

Pour remaining liquid into a saucepan with brown sugar, rice vinegar, ketchup, soy sauce, chile-garlic sauce, ginger-garlic paste, and white pepper. Bring to a boil, stirring occasionally, over medium-high heat. Slowly add cornstarch mixture, whisking briskly. Return to a boil and allow to thicken, whisking constantly, about 1 minute.

7 . Stage

Drizzle chicken, pineapple, and vegetables with sauce to serve.