Sheet Pan Crispy Sweet and Sour Chicken with Roasted Pineapple and Peppers

This is an example of a meal that Solin would create to include in your personalized meal plan.

Sheet Pan Crispy Sweet and Sour Chicken with Roasted Pineapple and Peppers

YOUR SOLIN GENERATED RECIPE

Sheet Pan Crispy Sweet and Sour Chicken with Roasted Pineapple and Peppers

Enjoy a vibrant medley of crispy chicken accented with a sweet and tangy sauce, roasted pineapple, and colorful bell peppers. This sheet pan meal offers a delightful balance of textures and flavors with crisp, caramelized edges and juicy, tender chicken, making it a perfect choice for a satisfying dinner.

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NUTRITION

322kcal
Protein
33.8g
Fat
8.5g
Carbs
26.8g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast (142g)

1/2 cup Pineapple Chunks (82g)

1 medium Red Bell Pepper (92g)

1/4 medium Red Onion (25g)

1 tbsp Cornstarch (8g)

1 tsp Low-Sodium Soy Sauce (5g)

1 tsp Sesame Oil (5g)

1 tsp Rice Vinegar

1/2 tsp Garlic Powder

Salt & Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 425°F and line a sheet pan with parchment paper.

  • 2

    In a bowl, toss the chicken breast pieces with salt, pepper, and garlic powder.

  • 3

    Lightly dust the chicken with cornstarch to help achieve a crispy texture on the sheet pan.

  • 4

    Arrange the chicken on the prepared sheet pan.

  • 5

    Scatter the pineapple chunks, sliced red bell pepper, and red onion around the chicken.

  • 6

    In a small bowl, whisk together the low-sodium soy sauce, sesame oil, and rice vinegar to create the sweet and sour drizzle.

  • 7

    Drizzle the sauce evenly over the chicken and vegetables.

  • 8

    Roast in the oven for 18-20 minutes or until the chicken is fully cooked and the edges start to crisp up.

  • 9

    Once done, remove from the oven, toss gently to mix the flavors, and serve warm.

Sheet Pan Crispy Sweet and Sour Chicken with Roasted Pineapple and Peppers

This is an example of a meal that Solin would create to include in your personalized meal plan.

Sheet Pan Crispy Sweet and Sour Chicken with Roasted Pineapple and Peppers

YOUR SOLIN GENERATED RECIPE

Sheet Pan Crispy Sweet and Sour Chicken with Roasted Pineapple and Peppers

Enjoy a vibrant medley of crispy chicken accented with a sweet and tangy sauce, roasted pineapple, and colorful bell peppers. This sheet pan meal offers a delightful balance of textures and flavors with crisp, caramelized edges and juicy, tender chicken, making it a perfect choice for a satisfying dinner.

NUTRITION

322kcal
Protein
33.8g
Fat
8.5g
Carbs
26.8g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast (142g)

1/2 cup Pineapple Chunks (82g)

1 medium Red Bell Pepper (92g)

1/4 medium Red Onion (25g)

1 tbsp Cornstarch (8g)

1 tsp Low-Sodium Soy Sauce (5g)

1 tsp Sesame Oil (5g)

1 tsp Rice Vinegar

1/2 tsp Garlic Powder

Salt & Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 425°F and line a sheet pan with parchment paper.

  • 2

    In a bowl, toss the chicken breast pieces with salt, pepper, and garlic powder.

  • 3

    Lightly dust the chicken with cornstarch to help achieve a crispy texture on the sheet pan.

  • 4

    Arrange the chicken on the prepared sheet pan.

  • 5

    Scatter the pineapple chunks, sliced red bell pepper, and red onion around the chicken.

  • 6

    In a small bowl, whisk together the low-sodium soy sauce, sesame oil, and rice vinegar to create the sweet and sour drizzle.

  • 7

    Drizzle the sauce evenly over the chicken and vegetables.

  • 8

    Roast in the oven for 18-20 minutes or until the chicken is fully cooked and the edges start to crisp up.

  • 9

    Once done, remove from the oven, toss gently to mix the flavors, and serve warm.