Baked Sweet and Sour Chicken with Pineapple (Better Than Takeout)

If you love classic sweet and sour chicken but want a healthier, homemade version that still delivers bold flavor, this baked sweet and sour chicken with pineapple is exactly what you need. It’s sticky, tangy, slightly sweet, and loaded with juicy pineapple — all without deep frying. Best of all, it’s baked to golden perfection in the oven, making it lighter, easier, and perfect for weeknight dinners.

This recipe takes everything people crave about restaurant-style sweet and sour chicken — crisp chicken, glossy sauce, and that irresistible sweet-tangy balance — and transforms it into a reliable home-cooked meal you’ll want to make again and again.

Why This Recipe Works

The secret to incredible oven baked sweet and sour chicken is layering flavor and texture. Instead of frying, the chicken is lightly coated, baked until crisp, then tossed with a bold homemade sauce and pineapple before finishing in the oven. This two-step baking process allows the sauce to thicken and cling to the chicken without becoming watery.

Pineapple plays a crucial role here. Its natural sweetness balances the vinegar and ketchup, while the juice helps tenderize the chicken and enhance the sauce. Combined with bell peppers and onions, the dish has just enough crunch to keep every bite exciting.

Ingredients

• Boneless, skinless chicken breasts, cut into bite-size pieces
• Eggs
• All-purpose flour
• Cornstarch
• Salt
• Black pepper
• Vegetable oil (for baking)
• Pineapple chunks (fresh or canned, drained)
• Red bell pepper, chopped
• Green bell pepper, chopped
• Yellow onion, chunked
• Garlic, minced

Sweet and Sour Sauce

• Ketchup
• Rice vinegar or white vinegar
• Soy sauce
• Sugar
• Pineapple juice
• Cornstarch (for thickening)

Instructions

1. Preheat oven to 425°F (220°C). Lightly grease a large baking dish or sheet pan.
2. Season chicken pieces with salt and pepper.
3. Place beaten eggs in one bowl. In another bowl, mix flour and cornstarch.
4. Dip chicken pieces into egg, then coat evenly in flour mixture.
5. Arrange chicken in a single layer in the prepared baking dish. Lightly drizzle with oil.
6. Bake for 20 minutes, flipping halfway, until lightly golden.
7. While chicken bakes, whisk together ketchup, vinegar, soy sauce, sugar, pineapple juice, and cornstarch in a saucepan.
8. Simmer sauce over medium heat, stirring constantly, until thick and glossy.
9. Remove chicken from oven and add pineapple, bell peppers, onion, and garlic.
10. Pour sauce evenly over everything and gently toss to coat.
11. Return to oven and bake an additional 15–20 minutes, until sauce is sticky and chicken is fully cooked.
12. Let rest 5 minutes before serving.

Baked Sweet and Sour Chicken with Pineapple

A healthier oven-baked sweet and sour chicken with juicy pineapple, tender chicken, and a sticky homemade sauce.

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Prep Time 20 minutes mins

Cook Time 40 minutes mins

Total Time 1 hour hr

Servings: 4 plates

Course: Dinner, Main Course

Cuisine: Asian-Inspired

Calories: 420

Ingredients Equipment Method Notes

Ingredients

  

• 1.5 lb chicken breast cubed
• 2 eggs beaten
• 0.5 cup all-purpose flour
• 0.25 cup cornstarch
• 1 cup pineapple chunks drained
• 1 red bell pepper chopped
• 1 green bell pepper chopped
• 0.5 cup onion chunked
• 0.75 cup ketchup
• 0.5 cup sugar
• 0.25 cup vinegar
• 2 tbsp soy sauce
• 0.5 cup pineapple juice

Equipment

• Mixing bowls
• Baking dish or sheet pan
• Saucepan
• Whisk

Method

 

1. Preheat oven to 425°F and grease baking dish.
2. Dip chicken in egg, then coat with flour and cornstarch.
3. Bake chicken for 20 minutes, flipping halfway.
4. Simmer sauce ingredients until thick.
5. Add pineapple and vegetables to chicken.
6. Pour sauce over chicken and bake 15–20 minutes more.

Notes

Sauce thickens as it cools.

Texture and Flavor Balance

This dish delivers the perfect contrast: crispy edges from baked chicken, tender pineapple, and a thick, clingy sauce that coats every bite. Unlike overly sweet versions, this homemade sweet and sour chicken keeps the sugar balanced with vinegar and soy sauce for depth rather than sweetness alone.

Tips for the Best Results

Use high heat
Baking at 425°F helps the chicken crisp instead of steaming.

Don’t overcrowd the pan
Give chicken space so it browns properly.

Thicken sauce before baking
This prevents watery sauce and ensures that sticky glaze everyone loves.

Fresh or canned pineapple both work
Just be sure canned pineapple is well drained.

Easy Variations

• Spicy Kick: Add red pepper flakes or chili paste
• Extra Veggies: Add snap peas or broccoli
• Gluten-Free: Use gluten-free flour and tamari
• Air Fryer Option: Bake chicken separately, then toss with sauce

What to Serve With Sweet and Sour Chicken

This dish pairs beautifully with simple sides that soak up the sauce:

• Steamed jasmine rice
• Fried rice
• Brown rice or quinoa
• Stir-fried vegetables

Storage and Reheating

• Refrigerator: Store leftovers in an airtight container for up to 4 days
• Reheat: Oven or skillet works best to maintain texture
• Not Ideal for Freezing: Sauce can separate when thawed

Why Homemade Is Better Than Takeout

Making healthy sweet and sour chicken at home means you control the ingredients — less oil, balanced sugar, and no mystery additives. It’s fresher, lighter, and just as satisfying.

Final Thoughts

This baked sweet and sour chicken with pineapple is everything a comfort meal should be: flavorful, colorful, satisfying, and easy enough for busy nights. It’s proof that you don’t need a fryer or takeout menu to enjoy a classic favorite done right.