Inspired by the flavors of our favorite Asian takeout, here's a recipe that uses canned pineapple tidbits, with the usual veggies. In order to make it sheet-pan friendly, the chicken is not breaded or fried. Add as much of the delicious sauce as you like, and if there is any left, store the sauce in the fridge in a sealed container, up to one week. It's also a great dipping sauce for Asian-style appetizers. Serve over hot steamed rice.

Advertisement

Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat the oven to 425 degrees F (220 degrees C).

    Advertisement
  • Drain pineapple tidbits and place juice into a 1-cup liquid measure. Place drained pineapple in a large mixing bowl; set aside.

  • Add bell peppers, carrot, and onion to the pineapple tidbits. Pour 2 tablespoons avocado oil over top and sprinkle with salt and pepper. Stir until coated with oil and seasoning, then spread in a single layer on a sheet pan. Place chicken into the same bowl, drizzle with remaining 1 tablespoon oil, and season with salt and pepper. Toss to coat and nestle chicken pieces on the sheet pan between the pineapple and vegetable pieces.

  • Bake in the preheated oven until vegetables are tender and chicken is cooked through, about 25 minutes.

  • Meanwhile, add enough water to the reserved pineapple juice to make 1 cup liquid. Transfer 3 tablespoons of the liquid to a small bowl and add cornstarch. Stir with a fork or whisk until smooth.

  • Pour remaining liquid into a saucepan with brown sugar, rice vinegar, ketchup, soy sauce, chile-garlic sauce, ginger-garlic paste, and white pepper. Bring to a boil, stirring occasionally, over medium-high heat. Slowly add cornstarch mixture, whisking briskly. Return to a boil and allow to thicken, whisking constantly, about 1 minute.

  • Drizzle chicken, pineapple, and vegetables with sauce to serve.

Cook's Notes:

You can use any neutral-flavored cooking oil for avocado oil.

To save time, instead of making the sauce, you may also use canned Asian sweet and sour sauce.

Nutrition Facts

524 calories; protein 37.7g; carbohydrates 58.6g; fat 14.9g; cholesterol 96.9mg; sodium 1236.2mg. Full Nutrition
Advertisement

Reviews (4)

Read More Reviews

Most helpful positive review

Rating: 5 stars
05/15/2020
Excellent. Subbed squeeze garlic and ground ginger for the garlic ginger paste and Sriracha for the garlic chili sauce. Have passed this recipe around and will make it many times. Served it with brown rice. Thank you for a great recipe! Read More
(1)
9 Ratings
  • 5 star values: 7
  • 4 star values: 2
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
05/09/2020
This was very good and I will definitely make it again. The sauce is wonderful! Read More
(1)
Rating: 5 stars
05/15/2020
Excellent. Subbed squeeze garlic and ground ginger for the garlic ginger paste and Sriracha for the garlic chili sauce. Have passed this recipe around and will make it many times. Served it with brown rice. Thank you for a great recipe! Read More
(1)
Rating: 5 stars
05/12/2020
Just a delightful dish. I’d seen sheet pan meals videos and finally made this. I couldn’t find ginger-garlic paste during the pandemic, so I used minced garlic, a little Sriracha sauce and powdered ginger. Probably not a perfect mix, but it was very forgiving. My teens liked it too! I’ll put this on the rotation. Read More
(1)
Advertisement
Rating: 5 stars
05/09/2020
Looks just like the photo, taste great. Didn’t have the rice wine so I used Apple cider vinegar. Followed the recipe, made my own garlic - ginger paste with 1T grape oil, 2T garlic powder and 1 T of ground ginger. Didn’t have Avocado oil so I used Grape seed oil . Omitted chili paste , didn’t have it , meal turned out great and had a little sauce left over which will Kyiv the fridge. Read More
Rating: 4 stars
03/03/2021
This was very good and can easily be adjusted to individual tastes. The amount of sauce to chicken/veggies is heavy on the sauce, which I love. If you don't, add extra chicken or veggies, or save some sauce to serve on the side. Next time I'm going to try adding the peppers about halfway through so they aren't so soft, and I'll decrease the brown sugar by a couple of tablespoons. Read More