Sheet Pan Sweet and Sour Chicken

Ingredients

• 1 large onion
• 2 green bell peppers
• 1 red bell pepper
• 20 oz can pineapple chunks
• 2 boneless skinless chicken breasts
• 2 Tbsp cooking oil
• 1/4 tsp garlic powder
• 1/2 tsp ground ginger
• Salt and Pepper to taste
• 1/4 cup ketchup
• 1/4 cup brown sugar
• 1/3 cup rice or apple cider vinegar
• 1.5 Tbsp soy sauce
• 1.5 Tbsp cornstarch
• 3 green onions, sliced
• 6 cups cooked rice

Directions

1. Heat the oven to 400ºF. Chop the onion, bell peppers, and chicken breasts into one-inch pieces. Strain the pineapple thoroughly, keeping the juice for the sauce. Spread the onion, bell peppers, chicken, and pineapple chunks across a large sheet pan in one even layer. If the pan looks crowded, divide everything between two sheets so the pieces are not heaped together and can brown properly.
2. Pour the cooking oil over the sheet pan mixture, then add the garlic powder, ground ginger, and a pinch or two of salt and pepper. Turn everything together until the chicken, peppers, onion, and pineapple are coated with the oil and seasonings.
3. Transfer the pan to the oven and bake for about 40 minutes, until the edges have picked up a little color. Stir halfway through so the heat reaches everything evenly and extra moisture can cook off.
4. As the chicken and vegetables cook, make the sauce. In a small sauce pot, whisk the reserved pineapple juice, about 1 cup, with the ketchup, brown sugar, vinegar, soy sauce, and cornstarch until no dry cornstarch remains. Set it over medium flame and cook, stirring often, until the mixture reaches a simmer. As it simmers, the cornstarch will activate and the sauce will thicken. When it looks glossy and glaze-like, take it off the heat and leave it ready for later.
5. Once the chicken and vegetables are done baking, take the pan out of the oven and spoon the sauce over everything. Stir well so each piece gets coated.
6. Serve the sweet and sour chicken on cooked rice, with sliced green onions scattered on top.