Baked Sweet and Sour Chicken Thighs with Pineapple Recipe

Cook Time: 15 minutes

Ingredients

• 3/4 pound skinless, boneless chicken thighs
• 1 tablespoon cornstarch
• 1/3 cup bite-sized onion chunks
• 1/3 green bell pepper, cut into bite-sized chunks
• 1/3 red bell pepper, cut into bite-sized chunks
• 1/3 cup bite-sized pineapple chunks
• 1/3 cup ketchup
• 2 tablespoons seasoned rice vinegar
• 2 tablespoons brown sugar, or to taste
• 1 tablespoon low-sodium soy sauce
• 1 large clove garlic, minced
• 1/2 teaspoon ginger paste (such as Gourmet Garden)
• 1 green onion, sliced, or as needed (optional)

Directions

Step 1: Preheat the oven to 400F (200C). Lightly grease a baking dish or spray it with cooking spray.

Step 2: Pat the chicken thighs dry with a paper towel, cut them into 1-inch chunks, and add them to the prepared baking dish.

Step 3: Sprinkle the chicken with cornstarch and toss until the pieces are well-coated.

Step 4: Add the onion chunks, green and red bell peppers, and pineapple to the dish and mix them with the chicken.

Step 5: In a small bowl, combine ketchup, rice vinegar, brown sugar, soy sauce, minced garlic, and ginger paste. Whisk until the mixture is smooth and well-combined.

Step 6: Pour the sauce over the chicken and vegetable mixture, stirring everything to coat evenly.

Step 7: Bake for 14 to 17 minutes, or until the chicken is no longer pink in the center and the juices run clear. Stir the dish halfway through cooking for even browning. An instant-read thermometer inserted into the thickest part of the chicken should read 165F (74C).

Step 8: If the sauce has thickened too much during baking, stir in a splash of water to reach your desired consistency.

Step 9: Garnish with sliced green onions (optional) and serve warm.

Cook's Note

Ginger paste can be found in a tube in the produce section of most grocery stores. If unavailable, substitute with 1/4 teaspoon of ground ginger powder. However, fresh ginger paste provides the best flavor. This recipe can be easily doubled if you need to serve more guests.

Nutrition Facts (per serving)

• Calories: 463
• Total Fat: 14g (18% Daily Value)
• Saturated Fat: 4g (21% Daily Value)
• Cholesterol: 208mg (69% Daily Value)
• Sodium: 930mg (40% Daily Value)
• Total Carbohydrate: 45g (16% Daily Value)
• Dietary Fiber: 3g (10% Daily Value)
• Total Sugars: 31g
• Protein: 44g (88% Daily Value)
• Vitamin C: 148mg (164% Daily Value)
• Calcium: 66mg (5% Daily Value)
• Iron: 3mg (16% Daily Value)
• Potassium: 930mg (20% Daily Value)

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

The Story Behind Baked Sweet and Sour Chicken Thighs with Pineapple

Sweet and sour chicken is a dish with a long history, tracing its roots back to Chinese cuisine, particularly Cantonese cooking. Originally, it emerged as a way to balance flavorssweetness from sugar or fruit and tanginess from vinegar or citrus. Over time, it evolved into the iconic dish found in Chinese restaurants worldwide, often adapted for Western palates. The baked version with chicken thighs and pineapple simplifies traditional methods, allowing for a one-pan meal without deep frying while keeping the classic flavor combination intact.

Regional Variations and Unique Characteristics

In China, sweet and sour recipes vary significantly by region. Cantonese versions tend to use light sauces with a delicate balance of flavors, while Sichuan variations might incorporate spiciness alongside sweetness and acidity. In Western adaptations, such as this baked recipe, the sauce is often thicker and sweeter, featuring ingredients like ketchup and brown sugar for a familiar, comforting taste. Pineapple chunks add a tropical note that enhances the contrast between sweet and sour.

How It Differs from Similar Dishes

While sweet and sour chicken is often confused with orange chicken or General Tsos chicken, there are key differences. Orange chicken usually emphasizes a bright, citrus-forward flavor and a heavier, crisp coating, whereas General Tsos has a spicier, soy-based glaze. This baked sweet and sour chicken focuses on simplicity and a lighter preparation, with tender chicken thighs cooked directly in the sauce rather than deep-fried, creating a juicier and less oily dish.

Where It Is Commonly Served

This dish is versatile and can appear in various settings. In home kitchens, its a popular weeknight dinner because of its quick preparation and minimal cleanup. In restaurants, it often appears on Chinese-American menus as a comfort food favorite. It pairs well with steamed rice or noodles and is sometimes garnished with green onions or sesame seeds to enhance both presentation and flavor.

Interesting Facts and Tips

• Using chicken thighs instead of breasts adds more flavor and keeps the meat tender during baking.
• The combination of ketchup, rice vinegar, and brown sugar in this recipe creates a balanced sweet and sour sauce without requiring complex ingredients.
• Fresh pineapple not only contributes sweetness but also contains enzymes that can subtly tenderize the chicken.
• This one-pan method reduces cooking time and avoids the extra calories from deep frying, making it a lighter alternative to restaurant-style sweet and sour chicken.
• The dishs global popularity demonstrates how traditional Chinese flavors have been adapted to local tastes while maintaining the core sweet-and-sour profile.

FAQ about Baked Sweet and Sour Chicken Thighs with Pineapple Recipe

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