Sheet Pan Sweet and Sour Chicken

Eat up this fabulously fast (and equally great) Sheet Pan Sweet and Sour Chicken for a weekday dinner ... made all in one unusual pan with no clean-up!

 Cooking spray
 2 Skinless, boneless chicken breasts
 3 ½ tbsp Cornstarch, divided
 1 tsp Kosher salt
 ½ tsp Black pepper
 2 Bell peppers (red or green), seeded and cut into bite-size pieces
 1 (15-ounce) Can pineapple chunks in juice, plus 1/3 cup juice (reserved)
 ¾ cup Chinese sweet chili sauce
 2 tbsp Gluten Free low sodium soy sauce

1

Preheat the oven to 450 degrees F. Line a large rimmed baking sheet with aluminum foil, top with parchment paper, and spray lightly with cooking spray.

2

Rinse the chicken and pat dry with paper towels. Cut into bite size pieces and place in a gallon-size resealable bag with 2 1/2 tablespoons of the cornstarch, the salt, and the black pepper. Shake to coat, then empty onto baking sheet with bell peppers. Bake for 15 minutes.

3

While the chicken is baking, make the sweet and sour sauce: Drain the pineapple and reserve 1/3 cup juice. Whisk together the pineapple juice, sweet chili sauce, soy sauce, and remaining cornstarch.

4

Remove the chicken and bell peppers from the oven and add the pineapple. Pour the sweet and sour sauce all over and still to coat all ingredients. Return to the oven and bake for 10 more minutes.

5

Spoon mixture into serving bowl. Wring out remaining sauce from parchment and discard along with foil. Serve with fried rice or other dishes.