Name: Baked Sweet and Sour Chicken Thighs with Pineapple
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 2
Cuisine: Chinese
Ingredients: 3/4 pound skinless, boneless chicken thighs; 1 tablespoon cornstarch; 1/3 cup onion, cut into bite-sized 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™); sliced green onion (optional)

Baked Sweet and Sour Chicken Thighs with Pineapple

This baked sweet and sour chicken made with chicken thighs and pineapple is a "dump" version of one of the most popular dishes in a Chinese restaurant. Skip the deep frying and bake everything together in one dish to create a lighter twist on a classic with no sacrifice of flavor.

30 min total 15 min prep 15 min cook 2 463 cal

Instructions

Tap a step to mark it done

1 Preheat the oven to 400 degrees F (200 degrees C). Lightly grease a baking dish or spray with cooking spray.
2 Pat chicken thighs dry with a paper towel, cut into 1-inch chunks, and add to the dish. Sprinkle with cornstarch, and toss until chicken is coated. Stir in onions, green and red bell peppers, and pineapple.
3 Add ketchup, rice vinegar, brown sugar, soy sauce, garlic, and ginger paste to a small bowl, whisk until well combined, and stir into the chicken mixture.
4 Bake until chicken is no longer pink at the center and juices run clear, 14 to 17 minutes, stirring halfway through. An instant-read thermometer inserted near the center should read 165 degrees F (74 degrees C). If sauce is a bit thick, stir in a splash of water to thin out until you reach your desired consistency.
5 Garnish with green onion slices and serve.