Sheet Pan Sweet and Sour
2 (8 Ounce) Cans Pineapple Tidbits In Juice
1 Red Bell Pepper, Seeded And Cut Into 1-Inch Pieces
1 Green Bell Pepper, Seeded And Cut Into 1-Inch Pieces
1 Carrot, Peeled And Sliced Diagonally
½ Red Onion, Cut Into 1-Inch Pieces
3 Tablespoons Avocado Oil
Salt And Ground Black Pepper To Taste
1 ½ Pounds Skinless, Boneless Chicken Breast, Cut Into 1-Inch Pieces
Water As Needed
2 Tablespoons Cornstarch
½ Cup Light Brown Sugar
⅓ Cup Rice Vinegar
3 Tablespoons Ketchup
3 Tablespoons Soy Sauce
1 Tablespoon Chile-Garlic Sauce
1 Tablespoon Ginger-Garlic Paste
⅛ Teaspoon Ground White Pepper
Step 1 Preheat the oven to 425 degrees F (220 degrees C).
Step 2 Drain pineapple tidbits and place juice into a 1-cup liquid measure. Place drained pineapple in a large mixing bowl; set aside.
Step 3 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.
Step 4 Bake in the preheated oven until vegetables are tender and chicken is cooked through, about 25 minutes.
Step 5 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.
Step 6 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.
Step 7 Drizzle chicken, pineapple, and vegetables with sauce to serve.