Baked Sweet and Sour Chicken Thighs with Pineapple

Name: Baked Sweet and Sour Chicken Thighs with Pineapple
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 2 servings
Cuisine: Chinese, Hawaiian
Ingredients: 0.75 lb Boneless Chicken Thigh; 2 tbsp Brown Sugar; 1 tbsp Cornstarch; 0.33 cup Diced Onion; 0.5 tsp Ginger Paste; 0.33 whole Green Bell Pepper; 1 bunch Green Onion; 0.33 cup Ketchup; 1 tbsp Light Soy Sauce; 1 clove Minced Garlic; 0.33 cup Pineapple Chunks; 0.33 whole Red Bell Pepper; 2 tbsp Seasoned Rice Vinegar

Dinner 🍽️Lunch 🥪 Chinese 🇨🇳Hawaiian High-Protein 💪Halal 🕌Comfort-Food

Baked Sweet and Sour Chicken Thighs with Pineapple pairs tender, juicy chicken with peppers and tart-sweet pineapple in a glossy, tangy sauce. The oven-baked method keeps it lighter while still delivering the familiar takeout-style balance of sweet and tart. Serve it hot for a weeknight dinner when you want bold flavor with minimal cleanup.

Prep15 mins
Cook15 mins
Serves2
DifficultyEasy

1

Preheat the oven to 400 degrees F (200 degrees C). Lightly grease a baking dish or spray it with cooking spray.
2

Pat the chicken thighs dry with a paper towel, cut into 1-inch chunks, and place them in the dish. Sprinkle with cornstarch and toss until the chicken is coated. Stir in the onions, green and red bell peppers, and pineapple.
3

Add the ketchup, rice vinegar, brown sugar, soy sauce, garlic, and ginger paste to a small bowl, whisk until well combined, then stir into the chicken mixture.
4

Bake for 14 to 17 minutes, stirring halfway through, until the chicken is no longer pink in the center and the juices run clear. An instant-read thermometer inserted near the center should register 165 degrees F (74 degrees C). If the sauce is a bit thick, stir in a splash of water to thin it to your desired consistency.
5

Garnish with green onion slices and serve.