Easy and lightened-up Sheet Pan Sweet Fire Chicken is loaded with peppers, pineapple, and the best sweet and spicy Asian-inspired sauce! Skip the takeout and treat yourself to this tasty one pan dish!
3-4 boneless skinless chicken breasts
salt and pepper to taste
4 bell peppers, chopped
1 20-ounce can pineapple chunks, drained
1/2 onion, chopped
2/3 cup sugar
1 cup water + 4 tablespoons divided
1 teaspoon crushed red pepper flakes
1/4 teaspoon ground ginger
2 teaspoons minced garlic
6 tablespoons Kikkoman® Less Sodium Soy Sauce
1/3 cup corn starch + 2 tablespoons divided
2 tablespoons rice vinegar
chopped green onions, for garnish
Preheat oven to 375 degrees and grease a sheet pan. Cut chicken into 1 1/2-2 inch pieces and season with salt and pepper to taste. Add chicken to a large zip lock bag along with 1/3 cup corn starch, seal and shake to coat.
Arrange chicken, bell peppers, and onions on prepared sheet pan and spray everything generously with cooking spray (I use olive oil spray). Bake for 15 minutes or until chicken is cooked through and veggies are tender.
While chicken and veggies are cooking, prepare the sauce. Combine sugar, 1 cup water, red pepper flakes, ginger, garlic, soy sauce, rice vinegar in a medium sauce pan. Stir over medium-high heat and bring to a boil. Whisk together remaining 4 tablespoons water and 2 tablespoons corn starch, whisk into sauce until thickened and remove from heat.
Add pineapple to the sheet pan, pour sauce over chicken, veggies, and pineapple and toss to coat. Garnish with chopped green onions and serve over steamed white rice, or fried rice if desired.