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–+ servings
A bowl of rice with sweet and sour chicken on top.

Easy Sweet and Sour Chicken

Print Recipe
Course Main Course, Main Dishes
Cuisine American
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings 6 servings
Author Dorothy Bigelow

Ingredients

  • 1.5 pounds frozen chicken nuggets or frozen popcorn chicken (about 24 ounces or 680g)
  • 1 medium red onion cut into chunks (about 1 cup)
  • 2-3 bell peppers seeded and cut into chunks (about 2 cups)
  • 2 cups pineapple chunks fresh, or canned and drained
  • 1 ⅔ cup sweet and sour sauce roughly the amount in a 14oz bottle
  • ½ teaspoon salt or to taste
  • ½ teaspoon ground black pepper
  • 4 cups cooked rice for serving (optional)

Instructions

  • Preheat the oven to 375ºF (190ºC) and line a rimmed sheet pan with foil. Lightly spray the foil with cooking spray or olive oil.
  • Add the frozen chicken nuggets to a large bowl and pour in about ¾ cup of the sauce. Gently fold the sauce in until the nuggets are evenly coated.
    A bowl of chicken nuggets lightly coated in sweet and sour sauce.
  • Place the chicken nuggets (or popcorn chicken) evenly throughout the baking sheet.
    A foil-lined sheet pan with chicken nuggets spaced out evenly.
  • Add the pineapple chunks to the baking sheet, spacing them out evenly so that none are touching each other or the chicken pieces.
    A sheet pan filled with chicken nuggets and pineapple chunks.
  • Next, add the onions and bell peppers. Season with salt and pepper.
    A sheet pan with chicken, pineapple, peppers, and onion spread out evenly.
  • Bake for 20 minutes, or until the chicken nuggets are heated through (a minimum internal temperature of 165ºF or 74ºC).
  • Drizzle the remaining sweet and sour sauce over the top.
    A sheet pan with cooked chicken, pineapple, and bell peppers.
  • Return to the oven and bake for an additional 4-5 minutes, or until the sauce starts to bubble.
  • Remove from the oven and serve over hot cooked rice. Enjoy!

Notes

Instead of chicken nuggets: You can use many different types of frozen and breaded chicken items like popcorn chicken, chicken bites, or chicken tenders. 
Storage: We find this meal is best eaten right after baking, as the chicken breading absorbs the sauce and becomes a bit mushy with storage. That being said, it’s still pretty good as leftovers if you don’t mind the texture! Transfer leftovers to an airtight container and place in the refrigerator. Leftovers should keep well for up to 3 days. Reheat portions as needed in the microwave or the air fryer (best results) and serve over hot rice. 
For extra crispy chicken: Cook the sauce-coated nuggets in the air fryer at 380ºF for 10-12 minutes, or until crispy. Meanwhile, assemble the rest of the ingredients on a baking sheet and bake as directed. Add the chicken once it is cooked, then continue baking in the oven as directed.