Sweet & Sour Pineapple Chicken Sheet Bake

Sweet & Sour Pineapple Chicken Sheet Bake

Give homemade sweet and sour chicken a jammy twist. Mix a jar of Sweet and Sour Pineapple Jam together with soy sauce, chili paste, garlic, and ginger for a unique marinade that brings an extra kick of zesty heat to crispy chicken thighs.


4 Servings


2 Hours


For the Marinade:

1 -8oz jar Sweet and Sour Pineapple Jam

1/3 cup soy sauce or tamari

¼ cup rice vinegar

3 tbsp brown sugar (or sugar substitute)

2 tsp gochujang, chili paste or chili crisp

2 cloves of garlic, minced

1 tbsp grated fresh ginger


For the Chicken:

8 boneless chicken thighs

1 lb pearl onions, peeled

1 bunch of broccolini, stems trimmed and peeled

12 mini red peppers, halved or 1 large red pepper cut into chunks

1 ½ cups fresh pineapple chunks, or chunks, drained, from 1 can of pineapple

2 tbsp vegetable oil

2 tsp sesame oil

1 tsp salt



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Whisk marinade ingredients together in a small bowl.

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Lay chicken thighs in a single layer in a non-reactive dish, pour ½ the marinade over, rubbing it into thighs, cover dish. Place in refrigerator to marinate at least 1 hour. Set aside other half of marinade for basting.


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Pre-heat oven to °425. Line a large rimmed baking sheet with foil.

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Bring a small saucepan of water to a boil, add peeled onions and boil for 5 minutes. Drain and set onions aside.

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Toss onions, peppers, broccolini and pineapple in a large bowl with both oils, sprinkle with salt.

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Place chicken thighs, skin side up, on baking sheet leaving room between them. Surround thighs with vegetables and pineapple; thighs will shrink down during cooking leaving plenty of room. Place in the pre-heated oven and roast for 15 minutes.

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Remove tray and carefully drain off any accumulated liquid, using the foil to create a spout in the corner helps. Baste chicken and vegetables with marinade, turning broccoli over, and return to oven. Roast another 15-20 minutes, until vegetables and thighs begin to brown (a thermometer inserted into a thigh should read °165). Remove and serve. Best served over white rice.

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To guarantee the most delicious preserved foods, always begin with the best-quality produce at its peak of ripeness.