Name: Baked Sweet and Sour Chicken
Prep time: 10 min
Cook time: PT-488376H55M50S
Total time: PT-488376H55M50S
Cuisine: Asian-Inspired
Ingredients: 2 lb (0.9 kg) chicken tenderloin chunks; 1 cup pineapple juice; ½ cup brown sugar; ⅓ cup soy sauce

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I’ve created a simple, flavor-packed Baked Sweet and Sour Chicken that’s tender, juicy, and coated in a tangy-sweet glaze. With pineapple juice, soy sauce, and brown sugar, this dish delivers that perfect balance of savory and sweet—all baked to perfection for an easy, fuss-free dinner.

Why I’ll Love This Recipe

I love how effortlessly this comes together with just a few ingredients, yet it still tastes like a restaurant-quality meal. The sauce thickens and caramelizes as it bakes, infusing every piece of chicken with rich flavor. It’s perfect for busy nights when I want something both comforting and vibrant, and it pairs beautifully with rice to soak up all that delicious sauce. Baked Sweet and Sour Chicken

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Chicken tenderloin chunks (2 lb / 0.9 kg)
Pineapple juice (1 cup)
Brown sugar (½ cup)
Soy sauce (⅓ cup)

Directions

I cut the chicken tenderloins into bite-sized pieces.
I sear the chicken in a hot skillet until golden on the outside, but not fully cooked through.
In a mixing bowl, I whisk together pineapple juice, brown sugar, and soy sauce until smooth.
I pour the sauce over the seared chicken, tossing to coat evenly.
I transfer everything into a baking dish.
I bake in a preheated oven at 350°F (175°C) for 30–40 minutes, until the chicken is fully cooked and the sauce has thickened slightly.
I serve it hot over cooked rice, making sure to spoon extra sauce over the top.

Servings and timing

Servings: About 6 portions
Timing:
- Prep: 10 minutes
- Bake: 30–40 minutes
- Total: 40–50 minutes

Variations

I add chunks of fresh pineapple and sliced bell peppers to the baking dish for more color and texture.
I swap chicken tenderloins for boneless, skinless chicken thighs for a juicier version.
I sprinkle toasted sesame seeds and chopped green onions on top for garnish.
I use low-sodium soy sauce to make it a bit lighter in sodium.

storage/reheating

I store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, I warm it in a skillet over medium heat or microwave individual portions until hot. It also freezes well—once cooled, I place portions in freezer-safe containers for up to 2 months, thawing overnight in the fridge before reheating.

FAQs

Can I make this with chicken breasts?

Yes, I simply cut them into bite-sized chunks and cook as directed.

Can I use canned pineapple juice?

Absolutely—canned or bottled pineapple juice works perfectly in this recipe.

How do I make the sauce thicker?

I bake uncovered so the sauce reduces naturally, or I whisk in a small cornstarch slurry during the last 10 minutes of baking.

Can I make it ahead?

Yes, I assemble it up to a day in advance, store it covered in the fridge, and bake it when ready.

What’s the best way to serve it?

I love serving it over fluffy white rice, but it’s also great with fried rice or noodles.

Conclusion

I think Baked Sweet and Sour Chicken is the ideal blend of simplicity and flavor. It’s a no-fuss recipe that transforms a few pantry staples into a glossy, tangy, and slightly sweet dish that the whole table will enjoy. Whenever I need an easy dinner that feels special, this is one of my go-to choices.