Name: Baked Sweet and Sour Chicken
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Ingredients: 1 lb chicken breast, cut into bite-sized pieces (Chicken thighs can be used instead for juicier results.); 1 cup bell peppers, diced (Mix colors for brightness.); 1 cup pineapple chunks (Fresh or canned, drained.); 1/2 cup sweet and sour sauce (Store-bought or homemade.); 1/4 cup cornstarch (For light crisping.); 1 tbsp olive oil (Or a neutral oil with a higher smoke point.); Salt and pepper to taste; Sesame seeds (Optional for garnish.)

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I still remember the first time I baked this sweet and sour chicken: the kitchen smelled like caramelized pineapple and soy-tinged vinegar, and the kids declared it “restaurant food” even before we sat down. This version trims the fuss—no deep-frying, minimal hands-on time—and gives you juicy, cornstarch-crisped chicken baked in a glossy sweet-and-sour sauce that’s perfect for busy weeknights. If you like dishes that balance tang, sweetness, and a little char, you’ll want this in your rotation. For a citrusy roast-chicken cousin, I sometimes pair flavors inspired by a roasted orange chicken recipe I love: sweet-and-savory roasted orange chicken.

Why you’ll love this dish

This baked sweet and sour chicken checks a lot of boxes: it’s quick (about 40 minutes from start to finish), kid-friendly, and gets you that satisfyingly crisp exterior without frying. Baking also keeps clean-up easy and the oven helps the sauce concentrate so every bite is sticky and flavorful. It’s a great go-to for weeknights, casual dinner parties, or meal-prep portions that reheat well.

“Simple enough for a weekday, bold enough to impress—this one became a family favorite after the first try.”

If you love pineapple-forward comfort meals, this shares a flavor family with other favorites like brown sugar pineapple chicken, but with a lighter, oven-ready method.

How this recipe comes together

Step-by-step overview:

Coat bite-sized chicken pieces in cornstarch to give them a golden, slightly crisp exterior after searing.
Quickly sear the coated chicken in a hot skillet to develop color and flavor.
Toss the seared chicken with bell peppers, pineapple, and sweet-and-sour sauce in a baking dish.
Finish in a hot oven so the sauce thickens, the pineapple caramelizes slightly, and the chicken finishes cooking through.

This is a straightforward sear-then-bake method similar to other oven-first chicken approaches that preserve juiciness—if you want a variation on the technique, see tips from recipes that use oven-finished chicken like baked chicken stroganoff.

What you’ll need

1 lb chicken breast, cut into bite-sized pieces
1 cup bell peppers, diced (mix colors for brightness)
1 cup pineapple chunks (fresh or canned, drained)
1/2 cup sweet and sour sauce (store-bought or homemade)
1/4 cup cornstarch (for light crisping)
1 tbsp olive oil (or a neutral oil with a higher smoke point)
Salt and pepper to taste
Sesame seeds for garnish (optional)

Notes and substitutions:

Chicken thighs can be used instead of breast for more forgiving, juicier results; reduce bake time by a few minutes if pieces are small.
If you want a gluten-free option, confirm your sweet-and-sour sauce and cornstarch are certified gluten-free.
Swap neutral oil for sesame oil (use sparingly) to add a toasty aroma during the sear.

Step-by-step instructions

Preheat the oven to 400°F (200°C). Lightly oil a medium baking dish.
In a large bowl, toss the chicken pieces with cornstarch, a pinch of salt, and freshly ground black pepper until evenly coated. Shake off any excess cornstarch.
Heat the olive oil in a large skillet over medium-high heat until shimmering. Add the coated chicken in a single layer and sear, turning occasionally, until golden on all sides—about 5–7 minutes. The goal is color, not full cooking.
Transfer the seared chicken to the prepared baking dish. Add the diced bell peppers and pineapple chunks, then pour the sweet and sour sauce over everything. Toss gently so all pieces are coated.
Bake in the preheated oven for 20–25 minutes, until the chicken reaches 165°F (74°C) and the sauce is bubbling and slightly thickened. If you like a bit more char, broil for 1–2 minutes at the end, watching closely.
Remove from the oven, let rest for 3 minutes, then sprinkle with sesame seeds if using and serve warm.

Best ways to enjoy it

Serving suggestions:

Spoon over steamed jasmine or brown rice to soak up the sauce.
Serve with stir-fried or steamed vegetables for a quicker weeknight plate.
For a fresh, contrasting side, pair with a crisp salad—this chicken goes nicely alongside a bright blueberry-peach salad with feta for a sweet-salty-summery combo: blueberry-peach feta salad.
Garnish with thinly sliced scallions, extra sesame seeds, or a squeeze of lime for brightness.

Storage and reheating tips

Refrigerate leftovers in an airtight container within 2 hours of cooking. Consume within 3–4 days.
To reheat, warm in a skillet over medium heat until heated through, adding a splash of water or sauce to loosen if needed. You can also reheat gently in a 350°F (175°C) oven for 8–10 minutes.
To freeze, cool completely, then place in freezer-safe containers for up to 3 months. Thaw overnight in the refrigerator before reheating.
Always reheat until the internal temperature reaches 165°F (74°C) for food safety.

Helpful cooking tips

Don’t skip coating the chicken with cornstarch—this step gives a pleasant tooth and helps the sauce cling.
Work in a hot, but not smoking, skillet for searing to develop color without burning the coating.
Cut chicken pieces uniformly so everything finishes at the same time.
If your sweet-and-sour sauce is thin, stir a teaspoon of cornstarch dissolved in cold water into the sauce before baking to thicken as it heats.
If you have leftovers, try turning the filling into a sandwich—pair it with crisp garlic bread for an easy twist inspired by a cheesy chicken sandwich idea: cheesy chicken garlic bread sandwich.

Creative twists

Spicy: Add a tablespoon of chili garlic sauce or Sriracha to the sweet-and-sour sauce.
Pineapple-free: Use mango or a mix of apricots and peaches for a different fruity tang.
Vegetarian: Replace chicken with large tofu cubes—press, coat in cornstarch, pan-sear, then bake with the same sauce.
Paleo: Use arrowroot instead of cornstarch and a compliant sweet-and-sour sauce.
Crunchy topping: Finish with chopped roasted peanuts or cashews for texture.

Common questions

Q: How long does this take from start to finish?
A: Plan on about 35–45 minutes total: 10–15 minutes prep (cutting, coating), 5–7 minutes searing, and 20–25 minutes baking.

Q: Can I skip searing and just bake?
A: You can, but searing builds flavor and a slightly crisp exterior. If you skip it, toss the coated chicken directly into the baking dish and expect a softer crust.

Q: Is the sauce supposed to be store-bought only?
A: Not at all—store-bought sweet-and-sour is an easy shortcut, but a quick homemade mix of ketchup, rice vinegar, brown sugar, soy sauce, and a cornstarch slurry works well and lets you control the sweetness and tang.

Q: Will this work with frozen chicken?
A: Use thawed chicken. Baking from frozen leads to uneven cooking and longer time in the oven, which can dry the meat.

Q: How can I make this less sweet?
A: Reduce the sweet-and-sour sauce slightly and add a splash more rice vinegar or a squeeze of lime to brighten and cut sweetness.

Conclusion

If you want a reliable, family-friendly weeknight dinner that tastes like takeout but is baked and lighter, this sweet and sour chicken is a strong go-to. For a tested alternative and more step-by-step photos, check the original oven-baked approach at Baked Sweet and Sour Chicken – RecipeTin Eats. For a different homemade sauce idea and background on a popular version of this dish, see Sweet and Sour Chicken {Baked} – Mel’s Kitchen Cafe.