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Baked Sweet and Sour Chicken


  • 1 cup pineapple juice (reserve from canned pineapple or use fresh)
  • 1/2 cup ketchup
  • 1/4 cup rice vinegar (or apple cider vinegar)
  • 1/4 cup brown sugar (adjust to taste)
  • 2 tablespoons soy sauce (low-sodium preferred)
  • 1 tablespoon cornstarch mixed with 2 tablespoons water (to thicken the sauce)

For the Vegetables:

  • 1 red bell pepper, chopped
  • 1 green bell pepper, chopped
  • 1 small onion, chopped
  • 1 cup pineapple chunks (fresh or canned)

Step-by-Step Instructions

1. Preheat the Oven

  1. Preheat your oven to 400°F (200°C).
  2. Line a baking sheet with parchment paper or a silicone baking mat for easy cleanup.

2. Prepare the Chicken

  1. In a shallow bowl, place the cornstarch.
  2. In another shallow bowl, beat the eggs and season with garlic powder, onion powder, salt, and black pepper.
  3. Dip each piece of chicken into the cornstarch, shaking off any excess, then coat it in the beaten egg mixture.
  4. Place the coated chicken pieces on the prepared baking sheet in a single layer.

3. Bake the Chicken

  1. Bake the chicken in the preheated oven for 15–20 minutes, flipping halfway through, until golden brown and cooked through (internal temperature should reach 165°F/75°C).

4. Make the Sweet and Sour Sauce

  1. In a saucepan over medium heat, combine the pineapple juice, ketchup, rice vinegar, brown sugar, and soy sauce. Stir until the sugar dissolves.
  2. Bring the mixture to a simmer and cook for 5–7 minutes, until slightly reduced.
  3. Stir in the cornstarch slurry and cook for another 1–2 minutes, until the sauce thickens. Remove from heat.

5. Combine Everything

  1. In a large skillet or wok, heat a small amount of oil over medium heat. Add the chopped bell peppers, onion, and pineapple chunks. Cook for 5–7 minutes, until the vegetables are tender-crisp.
  2. Add the baked chicken to the skillet and pour the sweet and sour sauce over the top. Toss everything together until well-coated and heated through.

6. Serve and Enjoy

  1. Transfer the sweet and sour chicken to a serving platter or individual plates.
  2. Garnish with sesame seeds or chopped green onions for added flair.
  3. Enjoy every bite of this tangy, sweet, and flavorful baked sweet and sour chicken!
  4. Perfect as a standalone dish or paired with steamed rice, quinoa, or noodles for a complete meal.

Tips for Success

  • Use Fresh Ingredients: Fresh garlic, ginger, and high-quality chicken make a noticeable difference in flavor.
  • Adjust Sweetness: Add more or less brown sugar depending on your preference for sweetness.
  • Add Heat: Stir in red pepper flakes or sriracha for a spicy kick.
  • Store Leftovers: Store in an airtight container in the fridge for up to 3 days. Reheat gently in the oven or microwave before serving.

Why This Recipe Works

This Baked Sweet and Sour Chicken combines tender, juicy chicken with a tangy, sweet sauce that caramelizes beautifully during baking. The addition of colorful bell peppers and pineapple chunks adds texture, flavor, and nutrition, making this dish both satisfying and indulgent. Whether served as a standalone meal or customized with your favorite mix-ins, this recipe delivers big on taste and simplicity without requiring advanced cooking skills.

Conclusion: A Dish Everyone Will Love

Whether you’re craving something tangy and sweet, looking for a way to elevate your weeknight dinners, or simply want to enjoy a homemade treat, this Baked Sweet and Sour Chicken is sure to delight. Its bold flavors, satisfying textures, and customizable options make it a standout recipe that’s as practical as it is delicious. Plus, its versatility means you can tailor it to suit any occasion.

We’d love to see your creations! Tag us in your photos or share your favorite variations—your take on this dish might just inspire others to try it too! 🍴✨