Sweet and sour chicken is one of those iconic comfort foods that instantly brings to mind sticky, glossy sauce, tender chicken, and bursts of tangy sweetness. Traditionally deep-fried and heavily sauced, it’s undeniably delicious—but not always ideal for everyday meals. That’s where Baked Sweet and Sour Chicken with Pineapple comes in.

This oven-baked version delivers everything you love about classic sweet and sour chicken—the bold flavors, the caramelized edges, the juicy pineapple—without the excess oil or complicated frying steps. It’s lighter, easier to prepare, and perfect for busy weeknights, meal prep, or even casual entertaining.

What truly sets this dish apart is balance. The sauce is tangy without being sharp, sweet without being cloying, and rich enough to coat every piece of chicken beautifully. Baking allows the flavors to concentrate and caramelize naturally, creating a glossy finish that rivals restaurant versions—no deep fryer required.

Whether you’re trying to eat a little healthier, recreate your favorite takeout at home, or simply add a reliable crowd-pleaser to your recipe collection, this baked sweet and sour chicken deserves a permanent spot on your table.

Why You’ll Love This Baked Sweet and Sour Chicken

There are plenty of sweet and sour chicken recipes online, but this one stands out for a few key reasons:

First, it’s oven baked, not fried. That means less mess, fewer calories, and a more hands-off cooking process. You still get tender chicken with lightly crisp edges, especially if you use a wire rack.

Second, the homemade sweet and sour sauce is made with simple pantry ingredients—no artificial colors, corn syrup, or mystery additives. You control the sweetness, acidity, and saltiness.

Third, pineapple isn’t just an afterthought here. It plays a starring role, adding natural sweetness, acidity, and juicy texture that complements the chicken perfectly.

Finally, this recipe is incredibly versatile. Serve it with rice, noodles, or veggies, adjust the sweetness to your liking, or add spice if you prefer a little heat.

Ingredients

Boneless, skinless chicken breast or thighs, cut into bite-size pieces
Cornstarch
Eggs
Salt
Black pepper
Pineapple chunks (fresh or canned, drained)
Bell peppers, chopped (optional but recommended)
Garlic, minced
Fresh ginger, grated

For the Sweet and Sour Sauce

Ketchup
Rice vinegar or apple cider vinegar
Brown sugar
Soy sauce
Pineapple juice (from the can or fresh)
Cornstarch (for thickening)

Instructions

Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or place a wire rack on top for better airflow.
Season the chicken pieces with salt and black pepper. Dip each piece into beaten eggs, then coat lightly with cornstarch.
Arrange the chicken on the prepared baking sheet in a single layer. Bake for 20–25 minutes, flipping once, until lightly golden and cooked through.
While the chicken bakes, prepare the sauce. In a saucepan over medium heat, combine ketchup, vinegar, brown sugar, soy sauce, pineapple juice, garlic, and ginger. Stir until smooth.
Bring the sauce to a gentle simmer. Mix cornstarch with a little water, then stir it into the sauce. Cook until thickened and glossy.
Remove the chicken from the oven and transfer it to a large baking dish. Add pineapple chunks and bell peppers.
Pour the sweet and sour sauce evenly over the chicken and pineapple, tossing gently to coat.
Return the dish to the oven and bake for another 10–15 minutes, until the sauce is bubbly and slightly caramelized.
Garnish with green onions or sesame seeds before serving.

Tips for the Best Oven-Baked Sweet and Sour Chicken

Use chicken thighs if you want extra juiciness and richer flavor.
Don’t overcrowd the pan—space helps the chicken brown instead of steam.
A wire rack improves crispness without frying.
Taste the sauce before baking and adjust sweetness or vinegar as needed.

Variations and Customizations

If you like heat, add red pepper flakes or a splash of sriracha. For a lower-sugar version, reduce the brown sugar and let the pineapple provide more natural sweetness. You can also swap chicken for tofu or shrimp with minimal adjustments.

Serving Suggestions

Serve baked sweet and sour chicken with steamed jasmine rice, fried rice, or rice noodles. It pairs beautifully with stir-fried vegetables or a simple cucumber salad for contrast. Leftovers store well and reheat easily, making this recipe ideal for meal prep.

A Little Cultural Context

Sweet and sour dishes have roots in Chinese cuisine, but the version most people recognize today evolved through Chinese-American cooking. This baked adaptation honors those flavors while adapting them for modern home kitchens and healthier lifestyles.

Final Thoughts

Baked Sweet and Sour Chicken with Pineapple proves that comfort food can be both satisfying and sensible. With bold flavors, simple ingredients, and an easy baking method, it’s a recipe you’ll return to again and again—whether you’re feeding family, impressing guests, or just craving something familiar and delicious.

Baked Sweet and Sour Chicken with Pineapple

A healthier oven-baked version of classic sweet and sour chicken, made with juicy pineapple and a homemade tangy-sweet sauce.

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Prep Time 20

Cook Time 35

Total Time 55

Servings: 4 servings

Course: Main Course

Cuisine: American, Asian Inspired

Calories: 410