Sheet Pan Sweet and Sour Chicken with Pineapple and Bell Peppers

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Crispy chicken thighs and vibrant bell peppers bathed in a tangy-sweet sauce, roasted to perfection on one sheet pan—ready in 40 minutes. This american-inspired sheet pan ready in about 40 minutes pairs chicken thighs, soy sauce, rice vinegar for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

★ 4.4 (14 ratings) Prep: 15 min Cook: 25 min Serves 4 American cuisine 350 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat oven to 425°F (220°C). Cut 1.5 pounds chicken thighs into 1-inch pieces.
  2. Step 2: In a bowl, whisk 2 tablespoons soy sauce, 1 tablespoon rice vinegar, 1 tablespoon honey, and 1 tablespoon cornstarch. Add chicken and toss to coat; marinate 15 minutes.
  3. Step 3: Place 2 tablespoons vegetable oil in a large sheet pan and heat in the oven for 5 minutes until shimmering.
  4. Step 4: Add marinated chicken to the hot pan, spreading in a single layer. Bake for 12 minutes.
  5. Step 5: Stir in 1/4 cup pineapple chunks, 1 sliced red bell pepper, and 1 sliced green bell pepper. Drizzle with 1/4 cup pineapple juice and return to oven.
  6. Step 6: Bake 10–12 minutes more, or until chicken is cooked through and vegetables are tender-crisp.

Frequently asked questions

How long does Sheet Pan Sweet and Sour Chicken with Pineapple and Bell Peppers take to make?

Total time is about 40 minutes (15 min prep + 25 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Sheet Pan Sweet and Sour Chicken with Pineapple and Bell Peppers?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep chicken thighs from drying out.

Can I substitute ingredients in Sheet Pan Sweet and Sour Chicken with Pineapple and Bell Peppers?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Sheet Pan Sweet and Sour Chicken with Pineapple and Bell Peppers for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Sheet Pan Sweet and Sour Chicken with Pineapple and Bell Peppers?

American sheet pan like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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