Baked Sweet and Sour Chicken with Pineapple – A Healthier Take on a Takeout Favorite

Few dishes strike the perfect balance between tangy, sweet, and savory quite like sweet and sour chicken. It’s bold, colorful, and instantly comforting, bringing together crispy chicken, glossy sauce, and bursts of juicy pineapple in every bite. This baked sweet and sour chicken with pineapple delivers everything you love about the classic takeout version—but with a lighter, homemade twist that feels just as satisfying.

Instead of deep frying, the chicken is lightly coated and baked until golden, giving it a crisp exterior that holds up beautifully under the sauce. The sweet and sour glaze is the real star here: a vibrant blend of ketchup, vinegar, brown sugar, soy sauce, and pineapple juice that thickens into that unmistakable sticky finish as it bakes. As the sauce bubbles in the oven, it seeps into the chicken and vegetables, creating layers of flavor that taste far more complex than the ingredient list suggests.

This dish is perfect for busy weeknights because it’s mostly hands-off once it’s in the oven. Everything bakes together in one dish, making cleanup easy and dinner stress-free. It’s also incredibly family-friendly—sweet enough for kids, balanced enough for adults, and colorful enough to feel special. Served over steamed rice or alongside noodles, this baked sweet and sour chicken transforms simple ingredients into a meal that feels restaurant-worthy without the extra oil or effort.

Ingredients:

• 2 pounds boneless, skinless chicken breasts, cut into bite-sized pieces
• Salt and black pepper, to taste
• 2 large eggs, beaten
• ½ cup cornstarch
• ¼ cup all-purpose flour
• 3 tablespoons olive oil
• 1 red bell pepper, chopped
• 1 green bell pepper, chopped
• 1 small onion, chopped
• 2 cups pineapple chunks (fresh or canned, juice reserved)
• ½ cup ketchup
• ¼ cup brown sugar
• ⅓ cup rice vinegar
• 2 tablespoons soy sauce
• 1 teaspoon garlic powder
• ½ cup pineapple juice (from canned pineapple or fresh juice)
• Sliced green onions or sesame seeds for garnish (optional)

Instructions:

1. Preheat oven to 400°F (205°C). Lightly grease a large baking dish or rimmed baking sheet.
2. Season the chicken pieces with salt and pepper. Dip each piece into the beaten eggs, then coat in a mixture of cornstarch and flour.
3. Heat olive oil in a large skillet over medium-high heat. Brown the chicken briefly on all sides, working in batches. The chicken does not need to cook through.
4. Transfer the browned chicken to the prepared baking dish. Scatter the bell peppers, onion, and pineapple chunks evenly over the chicken.
5. In a bowl, whisk together ketchup, brown sugar, rice vinegar, soy sauce, garlic powder, and pineapple juice until smooth.
6. Pour the sauce evenly over the chicken and vegetables, gently stirring to coat everything well.
7. Bake uncovered for 45–50 minutes, stirring once or twice during baking, until the sauce is thickened and the chicken is fully cooked.
8. Remove from oven and let rest for 5 minutes. Garnish with green onions or sesame seeds before serving.

Baked Sweet and Sour Chicken with Pineapple

A lighter, oven-baked version of classic sweet and sour chicken with juicy pineapple and colorful vegetables.

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Prep Time 20 minutes mins

Cook Time 50 minutes mins

Total Time 1 hour hr 10 minutes mins

Servings: 6 servings

Course: Dinner

Cuisine: American, Asian-Inspired

Calories: 420

Ingredients Equipment Method Notes

Ingredients

  

Chicken

• 2 lb chicken breasts cut into pieces
• 2 eggs beaten
• 0.5 cup cornstarch
• 0.25 cup all-purpose flour
• 2 cups pineapple chunks

Equipment

• Large baking dish
• Skillet
• Mixing bowls
• Whisk

Method

 

1. Coat chicken in egg and cornstarch mixture and brown lightly.
2. Combine chicken, vegetables, and pineapple in baking dish.
3. Whisk sauce ingredients and pour over chicken.
4. Bake until sauce is thick and chicken is cooked through.

Notes

Stir during baking to evenly coat chicken in sauce.

Tips & Tricks

• Stirring halfway through baking ensures even coating and prevents sticking.
• For extra crispness, spread chicken in a single layer with space between pieces.
• If sauce thickens too much, add a splash of pineapple juice or water before serving.

Variations

• Spicy Kick: Add red pepper flakes or a drizzle of sriracha to the sauce.
• Vegetable Boost: Add snap peas, zucchini, or broccoli florets.
• Protein Swap: Use boneless chicken thighs for extra juiciness.
• Gluten-Free: Replace flour with additional cornstarch and use gluten-free soy sauce.

Serving Suggestions
Serve over steamed jasmine rice, coconut rice, or fried rice. It also pairs beautifully with lo mein noodles or simple garlic green beans.

Storage Information

• Refrigerate leftovers in an airtight container for up to 4 days.
• Freeze for up to 2 months. Thaw overnight and reheat gently in the oven or skillet.

FAQ

• Can I skip browning the chicken? Yes, but browning adds flavor and helps texture.
• Is this dish very sweet? It’s balanced, but you can reduce sugar slightly if preferred.
• Can I make it ahead? Yes—assemble and refrigerate, then bake when ready.

History / Fun Facts
Sweet and sour dishes have roots in Chinese cuisine, traditionally balancing vinegar and sugar. Western versions evolved to include ketchup and pineapple, creating the iconic flavor combination many people love today.