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- 1 pound boneless skinless chicken thighs, cut into bite-sized pieces - 1 cup pineapple chunks (fresh or canned) - 1 large bell pepper (red, yellow, or green), chopped into bite-sized pieces - 1 medium red onion, cut into wedges - 1/4 cup soy sauce (low sodium if preferred) - 1/4 cup apple cider vinegar - 1/3 cup honey - 2 cloves garlic, minced - 1 tablespoon ginger, grated - 2 tablespoons vegetable oil - 1 teaspoon sesame oil - Sesame seeds for garnish - Fresh cilantro for garnish - Cooked white rice (for serving) This recipe brings together simple yet vibrant ingredients. The chicken thighs give a juicy base. Pineapple adds a sweet burst. Bell pepper and red onion provide crunch and color. For the marinade, soy sauce and apple cider vinegar create a tangy kick. Honey sweetens the mix, while garlic and ginger add depth. Each bite bursts with flavor from this balanced blend. The garnishes elevate the dish. Sesame seeds add a nutty touch. Fresh cilantro brightens each serving. And don't forget the rice! It soaks up the sauce and rounds out the meal. With these ingredients ready, you set yourself up for a delicious sheet pan meal that pleases everyone. - Set temperature to 400°F (200°C). - Prepare baking sheet with parchment paper or non-stick spray. - Combine soy sauce, apple cider vinegar, honey, garlic, ginger, and sesame oil. - Whisk well until fully mixed. - Coat chicken with marinade and let marinate for at least 15 minutes. - This helps the chicken soak up the flavor. - Combine pineapple, bell pepper, and red onion with the remaining marinade. - Toss to coat the veggies in the flavorful mix. - Arrange marinated chicken on one side of the baking sheet. - Place the marinated vegetables on the other side for even cooking. - Cook for 20-25 minutes, stirring halfway through. - Check that chicken is fully cooked and veggies are tender. - Add cornstarch slurry during the last 5 minutes of cooking. - This thickens the sauce and gives it a nice glaze. - Let rest for a few minutes before serving. - Garnish with sesame seeds and fresh cilantro over rice. Choosing the right cut of chicken is key. I love using boneless, skinless chicken thighs. They stay juicy and tender during cooking. If you prefer chicken breasts, that's fine too, but they may dry out more easily. Marinating the chicken is very important. This step adds flavor and helps tenderize the meat. I suggest marinating for at least 15 minutes. If you have more time, marinating for an hour or overnight will make it even better. To ensure even cooking, spread the chicken and vegetables apart on the sheet pan. This way, hot air can flow around each piece. Stir halfway through cooking to mix things up. This helps everything cook evenly and gives you a nice golden color. You can boost the flavor with extra spices. Try adding a teaspoon of red pepper flakes for a bit of heat. If you like it sweet, a splash of orange juice works well too. You can also add other vegetables like snap peas or carrots for extra crunch and color. {{image_2}} You can change the protein in this dish. Instead of chicken, try using tofu or shrimp. - Tofu: Use firm tofu. Cut it into bite-sized cubes. Marinate it just like the chicken. Bake until golden and warm. - Shrimp: Use peeled and deveined shrimp. They cook faster than chicken. Toss them in the marinade and bake for about 10-15 minutes. Both options give a new flavor and texture, making this dish fun and versatile. Not a fan of bell peppers or onions? No worries! You can swap them for other veggies. - Broccoli: This green veggie adds crunch and nutrition. It works well with the sweet sauce. - Carrots: Cut them into thin slices. They add a nice color and sweetness. - Zucchini: This soft vegetable absorbs flavors well. Slice it and mix with the other veggies. Feel free to get creative! Mix and match your favorite vegetables for a personal touch. Want to change the taste? You can use different sauces or spices for a unique twist. - Teriyaki Sauce: Swap the soy sauce for teriyaki sauce. It adds a sweet, rich flavor. - Sriracha: Add some heat by mixing in sriracha with the marinade. It gives a spicy kick. - Curry Powder: For a different flavor, try adding curry powder to the mix. It gives a warm, earthy taste. These changes will keep your meal exciting and flavorful. To keep your sweet and sour chicken fresh, store it in the fridge. Use an airtight container to avoid moisture loss. This helps maintain the flavor and texture. You can keep the leftovers for up to four days. If you want to enjoy it later, make sure to cool it first before sealing. When reheating, aim to keep the chicken juicy and the veggies tender. Use a microwave for quick reheating. Place the chicken and veggies in a microwave-safe bowl. Add a splash of water to prevent drying out. Cover it loosely and heat in short bursts. Stir often until heated through. You can also reheat in the oven for a crispier texture. Preheat the oven to 350°F (175°C) and heat for about 10-15 minutes. Want to save some for later? You can freeze this dish! First, let it cool completely. Then, place it in a freezer-safe container. Try to remove as much air as possible to prevent freezer burn. It can last up to three months in the freezer. To thaw, transfer it to the fridge overnight. Reheat as described above for the best results. You can use coconut aminos or tamari as a gluten-free alternative to soy sauce. Coconut aminos have a slightly sweeter taste. Tamari is similar to soy sauce but is often gluten-free. Both options work well in this recipe. They keep the sweet and sour flavor you want. I recommend marinating the chicken for at least 15 minutes. This time lets the flavors soak in. If you have more time, you can marinate it for up to 2 hours. Longer marination makes the chicken even tastier. Yes, you can use frozen vegetables in this recipe. They save time and are easy to find. However, fresh vegetables give a better texture and taste. If using frozen, make sure to thaw and drain them before adding to the pan. This helps avoid excess water. This recipe is very kid-friendly! If your kids prefer less spice, you can skip the ginger or reduce the amount. You can also serve it with plain rice, which most kids enjoy. The sweet taste of pineapple is a hit with many children. This dish brings together tasty chicken, sweet pineapple, and crunchy veggies. You learned how to marinate chicken and bake it all in one pan. I shared tips for choosing the best ingredients and cooking techniques. You can even switch proteins or veggies for fun twists. Store your leftovers well to enjoy later. Cooking should be easy and delicious, and this recipe helps you make that happen. Enjoy your meal, and happy cooking!

Sheet-Pan Sweet and Sour Chicken with Pineapple

Get ready to delight your taste buds with this Tropical Sheet-Pan Sweet and Sour Chicken recipe! This easy and delicious dish combines tender chicken, juicy pineapple, and colorful veggies for a flavorful dining experience. Perfect for busy weeknights, it takes just 45 minutes from prep to table. Click through to explore the full recipe and make this vibrant meal for your family tonight! #SheetPanDinner #SweetAndSourChicken #TropicalRecipes #EasyDinnerIdeas
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Ingredients
  

1 pound boneless, skinless chicken thighs, cut into bite-sized pieces

1 cup pineapple chunks (fresh or canned)

1 large bell pepper (red, yellow, or green), chopped into bite-sized pieces

1 medium red onion, cut into wedges

2 cloves garlic, minced

1 tablespoon ginger, grated

1/4 cup soy sauce (low sodium if preferred)

1/4 cup apple cider vinegar

1/3 cup honey

1 tablespoon cornstarch mixed with 2 tablespoons water (slurry)

2 tablespoons vegetable oil

1 teaspoon sesame oil

Sesame seeds for garnish

Fresh cilantro for garnish

Cooked white rice (for serving)

Instructions
 

Preheat the Oven: Preheat your oven to 400°F (200°C) and prepare a large baking sheet with parchment paper or a non-stick spray.

    Prepare the Marinade: In a mixing bowl, combine soy sauce, apple cider vinegar, honey, minced garlic, ginger, and sesame oil. Whisk together until well combined.

      Marinate the Chicken: Place the chicken pieces in a large bowl or a zip-top bag. Pour half of the marinade over the chicken, mixing to coat evenly. Allow it to marinate for at least 15 minutes.

        Mix Vegetables: In a separate large bowl, combine pineapple chunks, bell pepper, and red onion. Pour the remaining marinade over the vegetables and toss to coat.

          Assemble the Sheet Pan: Spread the marinated chicken onto one side of the prepared baking sheet. On the other side, arrange the marinated vegetables and pineapple. Ensure they are separated for even cooking.

            Bake the Chicken and Vegetables: Place the sheet pan in the preheated oven and bake for 20-25 minutes until the chicken is cooked through and the vegetables are tender. Stir halfway through cooking to ensure even roasting.

              Create the Sauce: In the last 5 minutes of cooking, remove the baking sheet. Drizzle the cornstarch slurry over the chicken and vegetables, tossing gently to coat. Return to the oven and bake for an additional 5 minutes to thicken the sauce.

                Serve: Once done, remove from the oven and let rest for a few minutes. Serve over cooked white rice, garnished with sesame seeds and fresh cilantro.

                  Prep Time: 15 min | Total Time: 45 min | Servings: 4