Baked Sweet and Sour Chicken
Savor the delightful blend of tender chicken, vibrant bell peppers, and juicy pineapple in this Baked Sweet and Sour Chicken. Ready in just 30 minutes, this healthier baked alternative to traditional frying is both easy to prepare and customizable, making it perfect for busy weeknights or special occasions. Serve over rice or alongside a fresh salad for a well-rounded meal that will impress your family and friends.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: Serves 4
- Category: Main
- Method: Baking
- Cuisine: Asian
Ingredients
Scale
- 4 boneless, skinless chicken breasts (about 1.5 lbs)
- 2 cups colorful bell peppers, chopped
- 1 cup pineapple chunks (fresh or canned in juice)
- 1/4 cup low-sodium soy sauce
- 2 tablespoons brown sugar
- 2 teaspoons garlic powder
- 1 teaspoon ginger
- 2 tablespoons apple cider vinegar
Instructions
- Preheat the oven to 400°F (200°C) and coat a baking dish with nonstick spray.
- Season chicken breasts with salt and pepper on both sides.
- In a large mixing bowl, combine chopped bell peppers and drained pineapple chunks.
- In a separate bowl, whisk together soy sauce, brown sugar, garlic powder, ginger, and apple cider vinegar.
- Add chicken to the vegetable mixture and pour the sauce over all ingredients; toss to coat evenly.
- Spread the mixture in the baking dish and bake for 25-30 minutes until the chicken reaches an internal temperature of 165°F (75°C).
- Serve hot with additional sauce drizzled over the top.
Nutrition
- Serving Size: 1 piece of chicken with vegetables (approximately 250g)
- Calories: 290
- Sugar: 10g
- Sodium: 650mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 70mg