Baked Sweet and Sour Chicken with Pineapple
The BEST Sweet and Sour Chicken - takeout OR homemade - I have ever had in my entire life! This recipe is baked with pineapple, carrots, onions, and bell peppers, so it's a complete meal-in-one with no need to stir-fry extra veggies!
Servings 4 -6
Ingredients
Chicken Breading
- 3-4 chicken breasts (1 1/2 pounds), chopped in bite-size pieces)**
- 3 eggs
- 1/2 cup flour
- 1 1/3 cups cornstarch
- 1/2 tsp EACH garlic powder, salt
- 1/4 tsp EACH pepper, ground ginger, onion powder
Sweet and Sour Sauce
- 1 1/2 cups granulated sugar (may sub half honey)
- 1 cup red wine vinegar
- 1/2 cup pineapple juice (from 20 oz. can pineapple tidbits listed below)
- 1/3 cup ketchup
- 2 tablespoons reduced-sodium soy sauce
- 1 small yellow onion, diced
- 4 garlic cloves, minced
- 1 teaspoon salt
- 1/2 tsp EACH red pepper flakes, ground ginger
Vegetables/Pineapple
- 1 20 oz. can pineapple tidbits in juice
- 1 green bell pepper, 1-inch chop
- 1 red bell pepper, 1-inch chop
- 1 cup carrots sliced as THINLY as possible (2-3 carrots)
Instructions
- Sweet and Sour Sauce: Add the "Sweet and Sour Sauce" ingredients to a medium/large saucepan. Bring to a boil, then reduce to a gentle simmer while you prepare the chicken and chop the vegetables, stirring occasionally (turn off if it takes longer than 20 minutes). Note: The sauce will not thicken; simmering is to soften the onions and blend flavors.
- Prep: Preheat the oven to 350°F and lightly grease a 9x13 baking dish with non-stick cooking spray.
- Breading Stations: Whisk the eggs together in a large bowl or freezer bag, set aside. Add 1/2 cup flour to a large freezer bag; set aside next to the eggs. Whisk the cornstarch and breading spices in a separate freezer bag, then set aside next to the flour.
- Bread Chicken: Add the chicken to the eggs and coat, then remove, allowing excess to drip off (I plop the chicken on paper towels). Add the chicken to the freezer bag with the flour, toss until evenly coated, and discard any extra flour. Add the chicken to the spiced cornstarch bag and shake until evenly coated. Transfer the chicken to a colander to shake off excess coating.
- Brown Chicken: Over high heat, heat enough neutral, high-smoke-point oil (vegetable, peanut, canola, avocado, etc.) to generously cover the bottom of a large cast iron skillet until hot and rippling. Working in batches (changing the oil in between), add the chicken and cook for 1-2 minutes per side until browned but not cooked through. Transfer the chicken to the prepared 9x13 baking dish.
- Assemble: Add the carrots, pineapple, peppers and sweet and sour sauce. Stir until sauce/chicken/vegetables are evenly combined.
- Bake: Bake at 350°F, uncovered, for 45-50 minutes, or until the sauce thickens, stirring occasionally. Serve over rice. Enjoy!
Video
Notes
- *If your chicken breasts are extra thick (like the Costco variety), I recommend tenderizing/flattening with a meat mallet or the side of a large can beforehand.
- Can I reduce the sugar? As written, the sauce is a perfect balance of sweet and sour. If you want to reduce the sugar, you must proportionately reduce the red wine vinegar and ketchup because the sugar balances the tanginess. You will be left with more sour sauce if you reduce the sugar without reducing the other ingredients. You CAN, however, substitute some of the sugar with honey.
Prep Ahead
- Sweet and Sour Sauce: Store it in an airtight container in the refrigerator after simmering.
- Chicken: Brown the breaded chicken and store, covered, in a 9x13 baking dish.
- Veggies: Chop the vegetables and store them in the fridge for up to 2 days.
- Bake: When you're ready to bake, combine the ingredients. Be prepared to add 15 minutes to the baking time.