Baked Sweet and Sour Chicken with Pineapple & Veggies: A Healthier Takeout Favorite

When it comes to easy weeknight dinners that hit every flavor note—sweet, savory, tangy, and just the right amount of crunch—Baked Sweet and Sour Chicken with Pineapple & Veggies is the ultimate winner. It’s not just a dish; it’s a comforting, flavor-packed experience that transforms your kitchen into your favorite Asian takeout spot. This version is oven-baked for a healthier twist and tossed with juicy pineapple chunks and vibrant vegetables. Whether you’re cooking for the family or meal-prepping for the week, this recipe deserves a permanent place in your dinner rotation.

Let’s dive into this crave-worthy, colorful, and downright delicious baked sweet and sour chicken that you’ll find yourself making again and again.

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What Is Baked Sweet and Sour Chicken?

Baked Sweet and Sour Chicken is a better-for-you version of a beloved Chinese-American dish. Traditionally, this dish is deep-fried and smothered in a sticky sweet and sour sauce. But here, we’re skipping the heavy oil and baking everything to crispy perfection right in the oven.

What sets this recipe apart? The pineapple and veggie medley. While many versions skimp on the extras, this one’s packed with bell peppers, onions, carrots, and pineapple for that signature sweet and savory balance in every bite.

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Why You’ll Love This Recipe

This isn’t just your average weeknight meal. It’s an explosion of flavor, texture, and color, and here’s why you’ll absolutely love it:

• Healthier than takeout – Baked, not fried, but still incredibly crispy
• Packed with veggies – Bell peppers, carrots, onions, and pineapple make it a full meal
• Perfectly balanced sauce – Sweet from pineapple and sugar, tangy from apple cider vinegar, and savory from soy sauce and garlic
• Kid-approved and family-friendly – Even picky eaters love this dish
• Meal prep friendly – Stays delicious for days and reheats like a dream

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Ingredients Breakdown

Let’s break down exactly what you’ll need for this mouthwatering baked sweet and sour chicken with pineapple and veggies.

For the Chicken:

• 1½ lbs boneless, skinless chicken breasts – Cut into bite-sized chunks for quick cooking and even coating
• 3 eggs – Acts as the binding agent for the crispy coating
• ½ cup all-purpose flour + 1⅓ cups cornstarch – The dynamic duo for a crunchy crust
• Seasonings – Garlic powder, salt, black pepper, ground ginger, onion powder for flavor depth

For the Sauce:

• 1 cup granulated sugar – The sweet base
• ¾ cup apple cider vinegar – The “sour” in sweet and sour
• ½ cup ketchup – Adds color, tang, and tomato richness
• 1 tbsp soy sauce – For umami and depth
• Garlic & onion powder, ground ginger – Boosts the savory punch

For the Veggies & Fruit:

• 1 red and 1 green bell pepper – For color, crunch, and sweetness
• 1 cup chopped carrots – Slightly sweet and crunchy
• 1 small onion – Adds a savory base flavor
• 1 (20 oz) can pineapple chunks, drained – The star ingredient for that sweet tropical bite

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Step-by-Step Instructions

Let’s walk through how to bring this baked sweet and sour chicken with pineapple & veggies to life.

1. Preheat and Prep

• Preheat your oven to 350°F.
• Lightly grease a 9×13-inch baking dish or line it with parchment paper.

2. Coat the Chicken

• In a bowl, mix flour, cornstarch, garlic powder, salt, pepper, ground ginger, and onion powder.
• In another bowl, whisk the eggs.
• Dip each chicken piece in egg, then dredge through the flour mixture to coat well.

3. Brown the Chicken

• In a large skillet over medium-high heat, heat a thin layer of oil.
• Sear the chicken pieces on all sides until golden brown. Don’t worry—they don’t need to be cooked through yet!
• Transfer browned chicken to your baking dish.

4. Add Veggies & Pineapple

• Scatter the chopped peppers, carrots, onions, and pineapple chunks over the chicken evenly.

5. Make the Sauce

• In a bowl, whisk together sugar, apple cider vinegar, ketchup, soy sauce, garlic powder, onion powder, and ground ginger.
• Pour this sauce evenly over the chicken and veggies in the dish.

6. Bake to Perfection

• Bake uncovered for 50–60 minutes, stirring every 15–20 minutes.
• The sauce will thicken beautifully and coat every bite.

7. Serve Hot

• Serve over steamed rice or noodles and dig in!

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Best Sides to Serve With Sweet and Sour Chicken

To elevate your plate, here are some delicious side dishes that pair perfectly with baked sweet and sour chicken:

• Steamed Jasmine Rice or Fried Rice
• Lo Mein or Garlic Noodles
• Stir-Fried Green Beans or Broccoli
• Spring Rolls or Dumplings
• Asian Cucumber Salad

These sides help soak up that amazing sauce and bring balance to your plate.

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Pro Tips for the Best Baked Sweet and Sour Chicken

Want to take your dish to the next level? Try these simple tips:

1. Use cornstarch for crispiness – It’s the secret weapon to light, crispy coating.
2. Don’t skip browning – It locks in flavor and ensures the chicken doesn’t get soggy in the oven.
3. Use canned pineapple in juice, not syrup – For a more natural sweetness.
4. Stir the bake regularly – This helps caramelize the sauce evenly.
5. Add a sprinkle of sesame seeds or green onions before serving – It adds texture and a pop of color!

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Make It Your Own: Variations & Substitutions

Looking to make it gluten-free or add more veggies? No problem.

• Gluten-free? Use tamari instead of soy sauce and a GF flour blend.
• Want more heat? Add a squirt of sriracha to the sauce.
• More veggies? Try zucchini, snap peas, or broccoli florets.
• Swap protein: Use boneless chicken thighs or even tofu for a vegetarian option.

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Storage & Reheating Tips

Got leftovers? You’re in luck.

• Fridge: Store in an airtight container for up to 4 days.
• Freezer: Freeze in meal-prep portions for up to 3 months.
• To reheat: Use the oven or air fryer to bring back the crispiness, or microwave gently if in a rush.

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Why This Sweet and Sour Chicken Recipe Beats Takeout

Let’s be honest—takeout is convenient, but this homemade version is:

• Healthier – You control the ingredients and the oil
• Fresher – Crunchy veggies, real pineapple, no mystery meat
• Cheaper – One pan serves the whole family
• Customizable – Tweak the spice, sweetness, and veggies to your taste

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FAQs: Baked Sweet and Sour Chicken with Pineapple & Veggies

1. Can I use chicken thighs instead of breasts?

Absolutely! Chicken thighs will make this dish even juicier. Just make sure they’re boneless and cut into bite-sized chunks.

2. Do I have to brown the chicken first?

Technically, you can skip it, but browning adds a ton of flavor and helps the coating stay crispy while baking.

3. Is this dish freezer-friendly?

Yes! Once cooked and cooled, portion into freezer-safe containers. Thaw overnight and reheat in the oven or air fryer for best results.

4. Can I make this recipe vegetarian?

Yes! Swap the chicken for firm tofu or cauliflower florets. The sauce works beautifully with either.

5. What if I don’t have apple cider vinegar?

You can substitute with white vinegar or rice vinegar. Apple cider vinegar adds a subtle fruitiness, but other vinegars work in a pinch.

6. Is the sauce very sweet?

It’s a perfect balance of sweet and tangy. If you prefer it less sweet, reduce the sugar slightly and add more vinegar or lemon juice.

7. How do I know when the chicken is fully cooked?

The internal temperature should reach 165°F. By the end of baking, the chicken will be tender and the sauce will be bubbling.

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Conclusion: The Ultimate Family Favorite

When you’re craving something bold, comforting, and better than takeout, this Baked Sweet and Sour Chicken with Pineapple & Veggies delivers every time. It’s crispy, juicy, sweet, savory, and brimming with colorful vegetables and tender pineapple. Plus, it’s baked—not fried—making it a smart and satisfying dinner option.

Once you try this once, don’t be surprised if it becomes your go-to meal. It checks all the boxes: flavor-packed, healthy-ish, family-friendly, and easy to make. Whether you’re planning a special dinner or need a quick weeknight win, this dish is always a solid choice.

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