PlumTally
Sheet-Pan Sweet and Sour Chicken
45m$14.09

Sheet-Pan Sweet and Sour Chicken

Bite-size chicken breast pieces, pineapple, red bell pepper and onion roast in a tangy sweet-and-sour glaze. Serve over white rice to catch the glossy sauce.

  • chicken
  • chinese-american
  • dinner
  • family dinner
  • lunch
  • main course
  • pineapple
  • rice
  • roasted
  • sheet-pan dinner
  • sweet and sour
15 min prep30 min cook4 servingsmedium
Cuisine
Chinese-American

Shopping options

Red bell pepper · 1 Each

Organic Fresh Red Bell Pepper

100%

In recipe$2.29
To buy$2.29
Details
1 ct$2.29 per packageBuy 1Package use: 100%Product matchEstimated

Canned pineapple chunks · 1.5 Cup

Kroger® Canned Pineapple Chunks in Pineapple Juice

80%

In recipe$1.59
To buy$1.99
Details
Kroger · 20 oz$1.99 per packageBuy 1Package use: 80%Product matchEstimated

Boneless skinless chicken breasts · 1.5 Pound

Tyson® All Natural Fresh Boneless Skinless Chicken Breasts

79%

In recipe$7.48
To buy$9.48
Details
Tyson · 1 lb$4.99 per packageBuy 1Package use: 79%Product matchEstimated

Ketchup · 0.33 Cup

Heinz Tomato Ketchup

23%

In recipe$0.84
To buy$3.69
Details
Heinz · 14 oz$3.69 per packageBuy 1Package use: 23%Product matchEstimated

Long-grain white rice · 1 Cup

Kroger® Enriched Long Grain White Rice

20%

In recipe$0.36
To buy$1.79
Details
Kroger · 32 oz$1.79 per packageBuy 1Package use: 20%Product matchEstimated

Unseasoned rice vinegar · 0.25 Cup

Nakano® Natural Rice Vinegar

17%

In recipe$0.58
To buy$3.49
Details
Nakano · 12 fl oz$3.49 per packageBuy 1Package use: 17%Product matchEstimated

Yellow onion · 1 Each

Simple Truth Organic® Yellow Onion 2 lb Bag

17%

In recipe$0.54
To buy$3.29
Details
Simple Truth Organic · 2 lb$3.29 per packageBuy 1Package use: 17%Product matchEstimated

Reduced-sodium soy sauce · 2 Tablespoon

Kroger® Less Sodium Soy Sauce

10%

In recipe$0.18
To buy$1.79
Details
Kroger · 10 fl oz$1.79 per packageBuy 1Package use: 10%Product matchEstimated

Light brown sugar · 3 Tablespoon

Kroger® Light Brown Sugar

Sale

5%

In recipe$0.09
To buy$2.00
Details
Kroger · 32 oz$2.29
Sale
$2.00 per packageBuy 1Package use: 5%Product matchEstimated

Canola oil · 1 Tablespoon

Kroger® Pure Canola Oil

2%

In recipe$0.06
To buy$3.79
Details
Kroger · 32 fl oz$3.79 per packageBuy 1Package use: 2%Product matchEstimated

Cornstarch · 2 Teaspoon

Rumford® Corn Starch

2%

In recipe$0.08
To buy$5.29
Details
Rumford · 12 oz$5.29 per packageBuy 1Package use: 2%Product matchEstimated

Water · 2 Cup

Tap water

0%

In recipe$0.00
To buy$0.00
Details
$0.00 per packagePackage use: 0%Product matchIn stock
Common ingredient

Cost Summary

Availability unavailable
$14.09

· only what you use

$3.52

per serving · 4 servings

You pay at checkout$38.89
36% used in this recipe$24.80 unused

1 common ingredient not selected — staples start unchecked; select them above to include them.

Cook this recipe

  • Boneless skinless chicken breasts-1 1/2 pounds
  • Water-2 cups
  • Red bell pepper-1 each
  • Yellow onion-1 each
  • Canned pineapple chunks-1 1/2 cups
  • Long-grain white rice-1 cup
  • Ketchup-1/3 cup
  • Unseasoned rice vinegar-1/4 cup
  • Light brown sugar-3 tablespoons
  • Reduced-sodium soy sauce-2 tablespoons
  • Canola oil-1 tablespoon
  • Cornstarch-2 teaspoons
Centered stainless steel mixing bowl on a neutral light background.Mixing Bowl
Centered stainless-steel balloon whisk on a light neutral background.Whisk
Realistic studio photograph of a plain black-handled stainless-steel kitchen spatula centered on a neutral light background.Spatula
Centered stainless-steel saucepan with a long handle on a neutral light-gray studio background.Saucepan
Centered nested set of four clear measuring cups with handles on a neutral light background.Measuring Cups
Centered studio photograph of a set of stainless steel measuring spoons on a pale neutral background.Measuring Spoons
Centered studio photograph of a complete kitchen knife with a steel blade and dark handle on a light neutral background.Knife
Centered rectangular wooden cutting board photographed against a plain light background.Cutting Board
Centered studio photograph of a plain roll of off-white parchment paper on a neutral light background.Parchment paper
Centered plain silver-gray rectangular sheet pan on a neutral light background.Sheet pan
Centered stainless steel kitchen strainer on a plain light background.Strainer
Centered unbranded instant-read food thermometer with a stainless-steel probe and dark handheld housing on a light neutral background.food thermometer
1
Heat the oven and prepare the ingredients
Centered studio photograph of a complete kitchen knife with a steel blade and dark handle on a light neutral background.Knife
Centered rectangular wooden cutting board photographed against a plain light background.Cutting Board
Centered studio photograph of a plain roll of off-white parchment paper on a neutral light background.Parchment paper
Centered plain silver-gray rectangular sheet pan on a neutral light background.Sheet pan

Heat the oven to 425°F (220°C), with a rack in the middle. Line the sheet pan with parchment paper. Wash your hands and rinse the pepper and onion under running water before trimming and cutting them. Drain the pineapple thoroughly and pat it dry. Prepare the vegetables, then cut the chicken into evenly sized, 1-inch pieces on a separate clean cutting surface. Wash your hands, knife and work surface after handling the raw chicken.

Do not rinse raw chicken; keep it and its juices separate from other foods, then wash hands, the knife and work surface after handling it.

1 1/2 pounds chicken breast
1 1/2 cups pineapple chunks
1 Each red bell pepper
1 Each yellow onion
2
Cook and rest the rice
Centered stainless-steel saucepan with a long handle on a neutral light-gray studio background.Saucepan
Centered nested set of four clear measuring cups with handles on a neutral light background.Measuring Cups
Centered stainless steel kitchen strainer on a plain light background.Strainer

Rinse the rice in the strainer under cold running water and drain. Combine the rice and 2 cups water in the saucepan. Bring to a boil, cover and reduce the heat to low. Simmer for 15–18 minutes, until the water is absorbed and the rice is tender. Remove from the heat and let stand, covered, for 10 minutes.

1 cup long-grain white rice
2 cups Water
3
Whisk the sweet-and-sour glaze
Centered stainless steel mixing bowl on a neutral light background.Mixing Bowl
Centered stainless-steel balloon whisk on a light neutral background.Whisk
Centered nested set of four clear measuring cups with handles on a neutral light background.Measuring Cups
Centered studio photograph of a set of stainless steel measuring spoons on a pale neutral background.Measuring Spoons

While the rice comes to a boil, whisk the rice vinegar and cornstarch together in the small bowl until smooth. Whisk in the ketchup, soy sauce, brown sugar and oil until well combined.

1/4 cup rice vinegar
1/3 cup ketchup
2 tablespoons soy sauce
3 tablespoons brown sugar
2 teaspoons cornstarch
1 tablespoon canola oil
4
Coat and spread the sheet-pan ingredients
Centered stainless steel mixing bowl on a neutral light background.Mixing Bowl
Realistic studio photograph of a plain black-handled stainless-steel kitchen spatula centered on a neutral light background.Spatula
Centered studio photograph of a plain roll of off-white parchment paper on a neutral light background.Parchment paper
Centered plain silver-gray rectangular sheet pan on a neutral light background.Sheet pan

Place the chicken, pineapple, pepper and onion in the large bowl. Add all the glaze and toss until evenly coated. Spread everything across the prepared sheet pan in a single layer, scraping the remaining glaze from the bowl onto the pan. Separate overlapping chicken pieces so they cook evenly.

1 1/2 pounds chicken breast
1 1/2 cups pineapple chunks
1 Each red bell pepper
1 Each yellow onion
5
Roast and check chicken doneness
Realistic studio photograph of a plain black-handled stainless-steel kitchen spatula centered on a neutral light background.Spatula
Centered studio photograph of a plain roll of off-white parchment paper on a neutral light background.Parchment paper
Centered plain silver-gray rectangular sheet pan on a neutral light background.Sheet pan
Centered unbranded instant-read food thermometer with a stainless-steel probe and dark handheld housing on a light neutral background.food thermometer

Roast for 20–25 minutes, stirring and turning the ingredients after 12 minutes. Begin checking the chicken at 20 minutes: insert a clean thermometer sideways into several of the largest pieces. The chicken must reach 165°F (74°C), the vegetables should be tender-crisp, and the glaze should be bubbling and lightly thickened. If needed, continue roasting in 2-minute increments until the chicken reaches temperature.

Use a clean thermometer and verify that several large chicken pieces reach 165°F (74°C) before serving.

6
Rest and serve over rice
Realistic studio photograph of a plain black-handled stainless-steel kitchen spatula centered on a neutral light background.Spatula
Centered stainless-steel saucepan with a long handle on a neutral light-gray studio background.Saucepan
Centered plain silver-gray rectangular sheet pan on a neutral light background.Sheet pan

Let the sheet-pan mixture stand for 3 minutes, then stir with a clean spatula to coat everything in the glaze. Fluff the rice and divide it among four plates. Divide the chicken, pineapple, vegetables and all the pan sauce evenly over the rice, then serve.

7

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