Ready in: 1 hour · Serves: 4 · Technique: Baking · Storage: Airtight container in the refrigerator for up to 3 days.
Quick Answer
This Baked Sweet and Sour Chicken is an easy and colorful dish that combines tender chicken, vibrant bell peppers, and juicy pineapple, all coated in a sweet and tangy sauce.
Living in New York City, I find that the holiday season brings an incredible energy to our bustling streets, filled with festive lights and the aroma of roasted chestnuts. As I prepare for Thanksgiving and Christmas gatherings, I've been experimenting with vibrant dishes that can impress friends and family. One recipe that has captured my heart is Baked Sweet and Sour Chicken with Peppers and Pineapple. It's a colorful combination that's not only pleasing to the eye but also bursts with flavors from tangy pineapple and bell peppers that dance in harmony with tender chicken.
A Festive Dish for Holiday Gatherings
This recipe is perfect for holiday gatherings, bringing together a delightful mix of flavors that everyone will love. The sweet and sour sauce pairs beautifully with the fresh ingredients, making it a colorful centerpiece for any table.
Why You'll Love This Recipe
- Bright and colorful presentation makes it a perfect holiday dish.
- Combines sweet and tangy flavors for a delightful taste experience.
- Easy to prepare, making it an excellent choice for busy gatherings.
- Customizable with your favorite vegetables and spice levels.
- Leftovers taste even better the next day!
Ingredients
This dish comes together with fresh ingredients bursting with flavor.
Chicken and Vegetables
- 1 pound chicken breast, diced into bite-sized pieces
- 1 cup bell peppers (red, green, yellow), sliced
- 1 cup fresh pineapple chunks
Sweet and Sour Sauce
- ½ cup brown sugar
- ⅓ cup ketchup
- ⅓ cup apple cider vinegar
- 2 tablespoons soy sauce
- 2 cloves garlic, minced
- 1 tablespoon cornstarch mixed with 2 tablespoons water
Seasoning and Garnish
- Salt and pepper, to taste
- Sesame seeds, for garnish
- Green onions, chopped, for garnish
- Cooked rice, for serving
How to Make Baked Sweet and Sour Chicken (Step-by-Step)
This recipe is straightforward, allowing you to enjoy the process as much as the dish itself.
Step 1: Preheat Your Oven
Start by preheating your oven to 350°F (175°C). The anticipation builds as I can already smell the savory aromas that will soon fill my kitchen!
Step 2: Prepare the Chicken
Season the diced chicken breast with salt and pepper. In a large mixing bowl, combine the chicken, sliced bell peppers, and fresh pineapple.
Step 3: Make the Sauce
In a separate bowl, whisk together the brown sugar, ketchup, apple cider vinegar, soy sauce, and minced garlic. This sweet and tangy sauce is the star of the dish, and as I blend these ingredients, I can already taste the vibrant flavors coming together.
Step 4: Combine
Pour the sauce over the chicken and vegetables, ensuring everything is well-coated. The colors are spectacular-the red, green, and yellow bell peppers create a festive palette, perfect for holiday gatherings.
Step 5: Bake
Transfer the chicken and vegetable mixture to a 9x13 inch baking dish. Bake in the preheated oven for about 30-35 minutes or until the chicken is cooked through and glistening with sauce. I love the moment when I hear the bubbling of the sauce in the oven-it tells me that something wonderful is happening!
Step 6: Thicken the Sauce
If you'd like the sauce to be a bit thicker, carefully remove the dish from the oven and stir in the cornstarch mixture, then return it to the oven for an additional 5-10 minutes. You'll notice the sauce will become glossy and stick to the chicken, which is exactly what you want.
Step 7: Serve
Remove the dish from the oven and garnish with sesame seeds and chopped green onions before serving over a bed of fluffy cooked rice. The combination of textures and flavors is simply irresistible.
Common Mistakes to Avoid
- Not marinating the chicken can lead to blandness; ensure you season well.
- Overcrowding the baking dish may cause steaming instead of baking, affecting texture.
- Rushing the sauce thickening process by adding the cornstarch mixture too early can result in a runny sauce.
Tips and Tricks for Success
- For an added kick, include sliced jalapeños or a sprinkle of red pepper flakes.
- Choose fresh, ripe pineapple for optimal flavor; canned pineapple often lacks sweetness.
- Customize the vegetable medley; zucchini or snap peas can be delightful alternatives.
- Allow the flavors to develop by marinating the chicken thoroughly before cooking.
- Bake the dish uncovered to achieve a beautiful caramelization on the chicken and vegetables.
Variations
- Swap chicken breast for shrimp or tofu for a different protein option.
- Use different types of bell peppers or add snow peas for extra crunch.
- Replace brown sugar with honey or maple syrup for a natural sweetener.
- Incorporate other fruits like mango or peach for a unique twist.
How to Serve
- Serve over a bed of fluffy cooked rice for a hearty meal.
- Garnish with sesame seeds and chopped green onions for added texture and flavor.
- Accompany with steamed broccoli or a crisp salad to balance the dish.
- Offer soy sauce or extra sweet and sour sauce on the side for dipping.
Make Ahead and Storage
- Make Ahead: Prepare everything in advance and store separately until ready to bake.
- Storage: Store in an airtight container in the refrigerator for up to 3 days.
- Reheating: Reheat in the oven or microwave before serving.
- Freezing: Can be frozen after baking; thaw in the refrigerator before reheating.
Recipe Notes / What I Learned
During my trials with this recipe, I discovered that the secret to a delightful sweet and sour dish lies in the balance of flavors. The tangy sauce, paired with the sweetness of pineapple, creates a festive feast that fits perfectly on any Thanksgiving or Christmas table. I also learned that fresh, crisp vegetables bring a unique crunch that elevates the overall dish-don't skip on fresh veggies!
Yield and Serving Size
Yield: 4 · Serving Size: 1 cup
Nutrition Snapshot
Estimated Nutrition Per Serving: ~350 calories · 25g protein · 40g carbs · 10g fat
Recipe by:
Colorful Baked Sweet and Sour Chicken
Ingredients
Equipment
Method
- Preheat your oven to 350°F (175°C).
- Season the diced chicken breast with salt and pepper. In a large mixing bowl, combine the chicken, sliced bell peppers, and fresh pineapple.
- In a separate bowl, whisk together the brown sugar, ketchup, apple cider vinegar, soy sauce, and minced garlic.
- Pour the sauce over the chicken and vegetables, ensuring everything is well-coated.
- Transfer the mixture to a 9x13 inch baking dish. Bake for about 30-35 minutes or until chicken is cooked through.
- Remove the dish from the oven, stir in the cornstarch mixture, and bake for an additional 5-10 minutes to thicken the sauce.
- Garnish with sesame seeds and chopped green onions before serving over cooked rice.
Notes
FAQs
1. Can I use frozen chicken for this recipe?
Yes, you can use frozen chicken, but it's recommended to thaw it completely first for even cooking. If using frozen chicken, increase the baking time slightly to ensure it's fully cooked.
2. What can I substitute for pineapple?
If you don't have pineapple, you can substitute it with other fruits like mango or peaches. Alternatively, you could use additional bell peppers for a different blend of flavors.
3. How can I make this dish less sweet?
To reduce the sweetness, you can lower the amount of brown sugar used or add more vinegar to balance the flavors. You might also consider adding some fresh lime juice for a tangy kick.
4. Is there a way to make this dish healthier?
Yes! You can use boneless, skinless chicken thighs instead of breasts for more flavor and moisture. Additionally, using a lower-sugar ketchup or reducing the overall sugar in the recipe can help make it healthier.
5. Can I prepare this dish ahead of time?
Absolutely! You can prepare the chicken and veggies ahead of time and store them in the refrigerator. Just add the sauce before baking and follow the baking instructions for optimal results.
