Baked Sweet and Sour Chicken with Pineapple

Sweet, tangy, sticky, and bursting with flavor, Baked Sweet and Sour Chicken with Pineapple delivers everything you love about the classic takeout dish — without deep frying. This oven-baked version is lighter, less greasy, and just as satisfying, with juicy chicken pieces coated in a glossy homemade sauce and studded with sweet pineapple and colorful peppers.

By baking instead of frying, you get tender chicken with a lightly crisp exterior that holds onto the sauce beautifully. The homemade sweet and sour sauce strikes the perfect balance of sweetness and acidity, enhanced by pineapple juice for authentic flavor.

This recipe is family-friendly, weeknight-ready, and perfect for anyone craving takeout-style comfort food made right at home.

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Why Baking Makes This Recipe Better

Traditional sweet and sour chicken is often heavy and oily. Baking the chicken allows it to cook evenly while staying juicy inside and lightly crisp on the outside. Once tossed in sauce and returned to the oven, everything melds together into a sticky, irresistible glaze — without the mess of frying.

Plus, baking makes this recipe easier, cleaner, and perfect for busy nights.

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Ingredients

Chicken:

• 1 ½ lbs chicken breast, cut into bite-size pieces
• Salt and black pepper, to taste
• 2 eggs, beaten
• ½ cup cornstarch
• ¼ cup all-purpose flour
• 2 tbsp olive oil

Sweet and Sour Sauce:

• ¾ cup ketchup
• ½ cup brown sugar
• ⅓ cup rice vinegar
• 2 tbsp soy sauce
• 1 tsp garlic, minced

Add-Ins:

• 1 cup pineapple chunks (fresh or canned, drained)
• 1 red bell pepper, chopped
• 1 green bell pepper, chopped

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Instructions

1. Preheat oven to 400°F (205°C). Line a large baking dish with parchment paper or lightly grease it.
2. Season chicken pieces with salt and pepper.
3. Dip chicken into beaten eggs, then coat in cornstarch and flour mixture.
4. Arrange chicken in the baking dish and drizzle with olive oil.
5. Bake for 20 minutes, turning once halfway through.
6. Meanwhile, whisk together ketchup, brown sugar, rice vinegar, soy sauce, and garlic.
7. Remove chicken from oven. Add pineapple and bell peppers, then pour sauce evenly over everything.
8. Toss gently to coat.
9. Return to oven and bake an additional 20 minutes, stirring once, until sauce is thick and glossy.
10. Serve hot over rice.

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The Secret to Perfect Sweet and Sour Sauce

The balance of ketchup, vinegar, and sugar creates that iconic sweet-tangy flavor. Pineapple adds natural sweetness and acidity, enhancing the sauce without overpowering it. Baking the sauce with the chicken allows it to thicken naturally and cling to every bite.

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Variations & Substitutions

• Extra Crispy: Broil for 2–3 minutes at the end
• Spicy Twist: Add red pepper flakes or sriracha
• Gluten-Free: Use gluten-free soy sauce and flour
• Veggie-Heavy: Add onions, snap peas, or broccoli
• Air Fryer Chicken: Air fry coated chicken first, then bake with sauce

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What to Serve with Sweet and Sour Chicken

• Steamed jasmine or basmati rice
• Fried rice
• Lo mein noodles
• Steamed broccoli or green beans

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Make-Ahead & Storage Tips

Store leftovers in an airtight container for up to 3 days. Reheat in the oven or skillet to maintain texture. Freezing is not recommended once sauced, as the coating softens.

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Why Families Love This Recipe

Kids love the sweet sauce and pineapple. Adults appreciate the lighter, baked approach and homemade flavor. It’s a reliable dinner that satisfies takeout cravings without leaving you feeling heavy.

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Takeout Flavor Made Easy

Baked sweet and sour chicken with pineapple proves you don’t need a fryer to get bold, satisfying flavor. Sticky, colorful, and comforting, this dish is sure to become a regular in your dinner rotation.