Nothing beats a quick and easy sheet pan dinner after a busy day. It's fresh, sweet and tangy and a little bit of sticky, making it finger licking delicious. Recipe time does not include marinade time.
Prep Time15 minutesmins
Cook Time18 minutesmins
Total Time33 minutesmins
Course: Dinner
Cuisine: American, Chinese
Keyword: easy recipe, sheet pan recipe, chicken
Servings: 4
Ingredients
Sweet and Sour Marinade
8ozCanned Crushed Pineapple
¾cupBrown Sugar
3TBSPKetchup
3TBSPRice Vinegar
2TBSPFreshly Grated Ginger
1cloveGarlic - peeled and smashed
1TBSPHoney
1tsp Salt
Sheet Pan Sweet and Sour Chicken
1lbChicken - Marinated in the Sweet and Sour Marinadesee blog notes
1Fresh Pineapple - cut into chunks
1TBSP Brown Sugar
1-2headsFresh Broccoli - cut into florets
Pinch of Salt
⅓-½cupReserved Marinade
Instructions
Prepare the chicken - if necessary, pound the chicken breasts so they are an even thickness.
Prepare the marinade - in a bowl whisk together the crushed pineapple, brown sugar, ketchup, rice vinegar, fresh ginger, garlic, honey and salt. For extra sauce, measure out ⅓-½ cup of marinade and set aside for reserve. (optional)
In a large ziplock bag or other food container, add the chicken and marinade, making sure the chicken is submerged. Let it marinate in the refrigerator for 2-24 hours.
Preheat your oven to 400F.
On a sheet pan, add the marinaded chicken and pineapple chunks. Add a little brown sugar on the top of the pineapple. Bake for 10 minutes.
Add the broccoli to the sheet pan. Sprinkle a little pinch of salt on top on the broccoli.Bake for 7-12 minutes, until the chicken is done and broccoli is fork tender.
Brush on some of the reserved marinade sauce, finish baking for 2-3 minutes. For more sauce the the remainder of the reserved marinade sauce to a small sauce pan and heat over low heat until warmed up, serve immediately.