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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 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings: 4 servings
Course: Main Course
Cuisine: American, Asian Inspired
Calories: 410

Ingredients
  

Chicken
  • 1.5 lb boneless skinless chicken cut into bite-size pieces
  • 2 eggs beaten
  • 0.5 cup cornstarch
Sweet and Sour Sauce
  • 0.75 cup ketchup
  • 0.5 cup brown sugar
  • 0.5 cup pineapple juice
  • 0.33 cup rice vinegar
  • 2 tbsp soy sauce
  • 1 tbsp cornstarch
Add-ins
  • 1 cup pineapple chunks drained
  • 1 cup bell peppers chopped

Equipment

  • Mixing bowls
  • Baking sheet
  • Wire rack
  • Saucepan

Method
 

  1. Preheat oven to 400°F (200°C) and prepare a baking sheet with parchment or a wire rack.
  2. Dip chicken pieces into beaten eggs, then coat with cornstarch.
  3. Arrange chicken in a single layer and bake for 20–25 minutes, flipping once.
  4. In a saucepan, combine all sweet and sour sauce ingredients and simmer until thickened.
  5. Transfer baked chicken to a baking dish, add pineapple and peppers, then pour sauce over.
  6. Bake an additional 10–15 minutes until bubbly and caramelized.

Notes

Adjust sweetness or acidity by increasing sugar or vinegar to taste.