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BAKED SWEET AND SOUR CHICKEN
Caroline

Baked Sweet and Sour Chicken

This baked sweet and sour chicken is tender, flavorful, and easy to prepare. Juicy chicken chunks are coated in a tangy pineapple-soy sauce, then slow cooked or baked until perfectly glazed. A versatile dish that’s perfect for family dinners or meal prep.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 6 servings
Course: Main Course
Cuisine: Asian-Inspired
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

  • 2 lbs chicken tenderloins, cut into chunks
  • 1 cup pineapple juice
  • 1/2 cup brown sugar
  • 1/3 cup soy sauce
  • 1 tbsp olive oil (for browning chicken)
  • optional garnish: chopped green onions or sesame seeds

Equipment

  • Large skillet
  • mixing bowls
  • crock pot or oven-safe baking dish
  • measuring cups and spoons

Method
 

  1. Heat olive oil in a skillet over medium-high heat. Add chicken chunks and cook until golden brown on all sides (about 3–4 minutes).
  2. In a bowl, whisk together pineapple juice, brown sugar, and soy sauce until sugar dissolves.
  3. Transfer browned chicken to a crock pot or baking dish. Pour sauce over the chicken, coating well.
  4. Slow Cooker Method: Cover and cook on low for 6–8 hours until tender.
  5. Baked Method: Cover with foil and bake at 350°F (175°C) for 35–40 minutes.
  6. Spoon chicken and sauce over steamed rice. Garnish with green onions or sesame seeds if desired.

Notes

  • Adjust sugar for less sweetness or add vinegar for more tang.
  • Perfect for meal prep—portion into containers with rice for grab-and-go lunches.
  • Works great with frozen chicken; just increase cooking time in the crock pot.