Name: Sheet Pan Sticky Sweet and Sour Chicken
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Cuisine: Asian
Ingredients: 1.5 lbs boneless, skinless chicken thighs; 1 red bell pepper, sliced; 1 yellow bell pepper, sliced; 1 small red onion, sliced; 1 cup pineapple chunks (fresh or canned); 2 tbsp olive oil; 3 cloves garlic, minced; 1/4 cup soy sauce; 1/4 cup honey; 2 tbsp ketchup; 1 tbsp apple cider vinegar; 1 tsp grated fresh ginger; 1 tbsp cornstarch mixed with 2 tbsp water (slurry); Salt and pepper to taste; Sesame seeds and chopped green onions for garnish (optional)

Jump to Recipe·Print Recipe

A Flavor Bomb You’ll Want to Make Again and Again

If you love that perfect balance of tangy, sweet, and sticky flavors all coated over tender, juicy chicken, this Sheet Pan Sticky Sweet and Sour Chicken is exactly what your dinner table needs. Picture this: caramelized chicken thighs sizzling with a glossy sauce, bursting with pineapple sweetness and a little zing from vinegar and soy sauce. The best part? Everything cooks together on one pan, which means minimal cleanup and maximum flavor. Trust me, this one’s a total game-changer — easy, delicious, and sure to impress!

Why You’ll Love Sheet Pan Sticky Sweet and Sour Chicken

Versatile: Perfect for a quick weeknight dinner or a casual weekend treat. Pair it with rice or noodles for a complete meal.

Budget-Friendly: Uses simple pantry ingredients and chicken thighs, which are tasty and affordable.

Quick and Easy: Toss it all on a sheet pan, bake, and let the oven do the work. No standing over the stove!

Customizable: Add bell peppers, snap peas, or your favorite veggies to boost the nutrition and color.

Crowd-Pleasing: The sticky, tangy sauce is loved by kids and adults alike—an instant family favorite.

Disclosure: This post contains affiliate links.If you click and make a purchase, I may earn a small commission at no extra cost to you.

Milk Frother

Buy Now →

Meat Thermometer

Buy Now →

Olive Oil Sprayer

Buy Now →

Ingredients in Sheet Pan Sticky Sweet and Sour Chicken

Here’s the flavor-packed lineup that makes this dish sing:

Chicken Thighs

Juicy and tender, skin-on for that irresistible crispiness.

Pineapple Chunks

Adds a burst of natural sweetness and tropical vibes.

Bell Peppers

Colorful and crisp, balancing the sticky sauce perfectly.

Soy Sauce

For that deep, savory umami punch.

Honey or Brown Sugar

Sweetens the sauce and helps create that sticky glaze.

Rice Vinegar

Adds the perfect tang and balances the sweetness.

Garlic and Ginger

Fresh aromatics that make the sauce pop with flavor.

Cornstarch

Thickens the sauce to that perfect sticky consistency.

Green Onions (Optional)

For a fresh, mild oniony crunch as garnish.

Instructions

Ready to whip up this sweet and tangy delight? Here’s the lowdown:

Preheat Your Equipment

Set your oven to 425°F (220°C) so it’s nice and hot for roasting.

Prepare the Sauce

In a bowl, whisk together soy sauce, honey (or brown sugar), rice vinegar, minced garlic, grated ginger, and cornstarch until smooth.

Arrange Your Sheet Pan

Place chicken thighs on the sheet pan skin-side up. Scatter bell peppers and pineapple chunks around them.

Pour and Toss

Drizzle the sauce evenly over the chicken and veggies. Use a spoon or brush to spread the sauce, making sure everything gets coated.

Bake and Baste

Roast for about 25-30 minutes, basting once or twice with the pan juices to build that sticky glaze.

Finish Under the Broiler (Optional)

For extra crispiness, broil the chicken for 2-3 minutes at the end, keeping a close eye so it doesn’t burn.

Garnish and Serve

Sprinkle chopped green onions over the top for a fresh finish. Serve hot with steamed rice or noodles.

Nutrition Facts

Servings: 4
Calories per serving: [Calorie count per serving]

Preparation Time

Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes

How to Serve Sheet Pan Sticky Sweet and Sour Chicken

Pair this dish with:

Steamed Jasmine or Basmati Rice: The perfect base to soak up all that sticky sauce.
Simple Stir-Fried Veggies: Broccoli, snap peas, or bok choy complement the sweet and sour flavors.
Fresh Asian Slaw: Adds crunch and brightness.
Noodles: Toss with a little sesame oil and scallions for an easy side.

Additional Tips

Make Ahead: Prep the sauce and chop veggies ahead of time for quicker assembly.
Spice It Up: Add red chili flakes or a splash of sriracha for a spicy kick.
Gluten-Free: Use tamari or gluten-free soy sauce to keep it gluten-free.
Storage Tips: Keep leftovers in an airtight container for up to 3 days and reheat gently.
Double Batch: This recipe scales well—just use a larger sheet pan or two.

FAQ Section

Q1: Can I use chicken breasts instead of thighs?
A1: Yes, but thighs stay juicier and more flavorful. If using breasts, watch the cooking time to avoid drying out.

Q2: Can I make this without pineapple?
A2: You can, but pineapple adds a unique sweetness and texture that’s hard to beat.

Q3: How do I store leftovers?
A3: Store in the fridge in an airtight container for up to 3 days. Reheat in the oven or microwave.

Q4: Can I freeze leftovers?
A4: Yes, freeze in a freezer-safe container for up to 2 months. Thaw overnight in the fridge before reheating.

Q5: Can I add other vegetables?
A5: Absolutely! Try snap peas, carrots, or broccoli for extra color and crunch.

Q6: What’s the best way to thicken the sauce?
A6: Cornstarch slurry is perfect for that sticky texture; mix with cold water before adding.

Q7: Can I make this vegan?
A7: Swap chicken for tofu or tempeh and use a vegan soy sauce.

Q8: Should I peel the ginger?
A8: It’s best to peel fresh ginger before grating for a smooth sauce.

Q9: What kind of honey works best?
A9: Any honey works, but wildflower or clover honey add nice flavor.

Q10: What kind of sheet pan should I use?
A10: A rimmed baking sheet or half-sheet pan works best to hold the sauce and ingredients.

Conclusion

This Sheet Pan Sticky Sweet and Sour Chicken is a simple yet show-stopping dish that brings together sweet, tangy, and savory flavors with minimal effort. Perfect for busy nights or when you want to impress without the mess, it’s sure to become a fast favorite. So grab your sheet pan, toss everything together, and get ready to enjoy sticky, saucy deliciousness that’s bursting with flavor. You won’t regret it!

Sheet Pan Sticky Sweet and Sour Chicken

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Author: Olivia
Total Time: 50 minutes
Yield: 4 servings 1x
Diet: Halal

Print Recipe

Description

A flavorful and easy sheet pan meal featuring juicy chicken coated in a sticky sweet and sour sauce, roasted with colorful vegetables.

Instructions

Preheat oven to 400°F (200°C). Line a sheet pan with parchment paper or foil.
In a bowl, whisk together soy sauce, honey, ketchup, apple cider vinegar, garlic, and ginger.
Place chicken thighs on the sheet pan and season with salt and pepper.
Arrange bell peppers, onion, and pineapple chunks around the chicken.
Brush half of the sauce over the chicken and vegetables.
Bake for 20 minutes.
Remove from oven and brush remaining sauce over the chicken and veggies.
Return to oven and bake for another 10-15 minutes until chicken is cooked through and sauce is sticky.
Optional: Transfer pan juices to a small saucepan, add cornstarch slurry, and cook over medium heat until thickened. Pour over chicken before serving.
Garnish with sesame seeds and chopped green onions if desired.

Notes

Use chicken breasts if preferred, adjusting cooking time accordingly.
Add snap peas or broccoli for extra veggies.
Serve over steamed rice or noodles.

Prep Time: 15 minutes
Cook Time: 35 minutes
Category: Main Dish
Method: Baking
Cuisine: Asian

Nutrition

Serving Size: 1 serving
Calories: 450
Sugar: 20g
Sodium: 700mg
Fat: 15g
Saturated Fat: 3g
Unsaturated Fat: 9g
Trans Fat: 0g
Carbohydrates: 35g
Fiber: 4g
Protein: 35g
Cholesterol: 85mg