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Delicious baked sweet and sour chicken served on a plate

Baked Sweet and Sour Chicken

A quick, flavorful dish that combines tender chicken, colorful bell peppers, and sweet pineapple in a tangy sauce, baked to perfection for a lighter weeknight meal.
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 50 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American, Asian
Calories: 450
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 lb chicken breast, cut into bite-sized pieces
  • 1 cup bell peppers, diced (mixed colors for brightness)
  • 1 cup pineapple chunks (fresh or canned, drained)
  • 1/2 cup sweet and sour sauce (store-bought or homemade)
  • 1/4 cup cornstarch (for light crisping)
  • 1 tbsp olive oil (or a neutral oil with a higher smoke point)
  • Salt and pepper to taste
  • Sesame seeds for garnish (optional)

Method
 

Preparation
  1. Preheat the oven to 400°F (200°C). Lightly oil a medium baking dish.
  2. In a large bowl, toss chicken pieces with cornstarch, a pinch of salt, and freshly ground black pepper until evenly coated. Shake off excess cornstarch.
Cooking
  1. Heat oil in a large skillet over medium-high heat until shimmering. Add chicken in a single layer. Sear, turning occasionally, until golden on all sides (about 5–7 minutes). Aim for color, not full cooking.
  2. Transfer seared chicken to the prepared baking dish. Add diced bell peppers and pineapple chunks. Pour the sweet and sour sauce over everything and toss gently to coat.
  3. Bake for 20–25 minutes, until the chicken reaches 165°F (74°C) and the sauce is bubbling and slightly thickened.
  4. For extra char, broil 1–2 minutes at the end — watch closely to avoid burning.
  5. Remove from oven, let rest 3 minutes, then sprinkle with sesame seeds and serve warm.

Notes

Swap chicken thighs for juicier results. Gluten-free? Use a GF sweet-and-sour sauce and certified cornstarch. Want a creamier alternative? Try ideas from baked cream cheese chicken for inspiration.