Baked Sweet and Sour Chicken with Peppers and Pineapple

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Delicious restaurant quality sweet and sour chicken that is baked to perfection!


Baked Sweet and Sour Chicken with Peppers and Pineapple in a white bowl with wooden spoons.

Someone asked me the other day what my favorite recipe from my blog was. It is always hard to choose a favorite! Especially when I have so many good ones. But my mind always goes to the Baked Sweet and Sour Chicken. Chinese food is one of my favorite things! And this is so close to tasting straight from a restaurant. This gets RAVE reviews and I am always getting comments like, “My husband was checking the trash for take out boxes because he wouldn’t believe me that I made it!” And that pretty much sums everything about this recipe. The texture of the chicken is perfect and the sauce glazed on top is amazing.

I get quite a few comments from the baked sweet and sour chicken asking if I have tried it with pineapple and peppers. I guess when you think of the traditional sweet and sour chicken it usually includes that. I wanted to give it a try and make a few little changes to the recipe. The peppers and pineapple added were amazing! And the peppers softened up perfectly being baked with the chicken. I love making this meal because I am reminded how mind blowing and amazing it is!

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Baked Sweet and Sour Chicken with Peppers and Pineapple

5 from 1 vote
Delicious restaurant quality sweet and sour chicken that is baked to perfection!
Prep Time 30 minutes
Cook Time 1 hour
Total Time 1 hour 30 minutes
Author Alyssa Rivers
Servings: 6 Servings


  • 3-4 chicken breasts boneless skinless
  • Salt and pepper to taste
  • cup cornstarch
  • 3 eggs beaten
  • ¼ cup canola oil
  • 1 cup granulated sugar
  • 4 tablespoons ketchup
  • ¼ cup white vinegar
  • ¼ cup apple cider vinegar
  • 1 tablespoon low sodium soy sauce
  • 1 teaspoon garlic salt
  • 1 can pineapple chunks 20 oz. drained
  • 1 green bell pepper chopped into large pieces
  • 1 red bell pepper chopped into large pieces
  • 1 Tablespoon Cornstarch


  • Preheat oven to 325 degrees. Cut chicken breasts into bite-sized pieces and season with salt and pepper.
  • In separate bowls, place cornstarch and slightly beaten eggs. Dip chicken into cornstarch then coat in egg mixture.
  • Heat canola oil in a large skillet over medium-high heat and cook chicken until browned. Place the chicken in a 9 x 13 greased baking dish.
  • In a medium sized mixing bowl, combine sugar, ketchup, apple cider vinegar, white vinegar, soy sauce, 1 T cornstarch and garlic salt. Add the drained pineapple, and peppers. Pour over chicken and bake for 1 hour.
  • I stirred the chicken every 15 minutes so that it coated them in the sauce.


Serves: 6

Calories582kcal (29%)Carbohydrates84g (28%)Protein28g (56%)Fat15g (23%)Saturated Fat2g (10%)Cholesterol154mg (51%)Sodium736mg (31%)Potassium681mg (19%)Fiber2g (8%)Sugar50g (56%)Vitamin A946IU (19%)Vitamin C52mg (63%)Calcium35mg (4%)Iron1mg (6%)

All nutritional information is based on third party calculations and is only an estimate. Each recipe and nutritional value will vary depending on the brands you use, measuring methods and portion sizes per household.

Course Dinner, Main Course
Cuisine Asian American
Keyword baked sweet and sour chicken, sweet and sour chicken
Tried this recipe?Mention @alyssa_therecipecritic or tag #therecipecritic

Alyssa Rivers

I am Alyssa and the blogger behind The Recipe Critic. I started my blog in June of 2012 as a place to share my passion for cooking. I love trying new things and testing them out with my family.

Read More Posts by Alyssa

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  1. Just had to share that I made this for my husband last night, who is an avid Chinese takeout lover, and he says this is the best sweet and sour chicken he has ever tasted! Thanks so much for sharing and adding a new go-to meal to my recipe bank 🙂

  2. I just made this and it’s delicious! I’ve always had problems getting the sauce the right thickness when making Asian chicken dishes but baking everything together worked like magic. Thanks so much for the recipe! I will definitely be making this again.

  3. This recipe is just plain delicious. Question: Is it necessary to dip the chicken pieces
    in the cornstarch and egg? It makes a huge mess….and much of it falls off in the
    cooking.. Thanks

    1. You do not have to batter the chicken pieces if you want a lower calorie version or just don’t like the breading on the chicken. One hour of baking is plenty of time to cook the chicken thoroughly. If you watch the video that comes with these recipes Alyssa states that you can skip the batter if you want to.

  4. This was truly amazing!!! LOVED it! And will definitely make it again 🙂 The hubby said, “this is as good as a take out!”

  5. I used half boneless skinless thighs and half breasts. Also added sliced carrot and onion. I put a bit of ground ginger in the sauce also. I’m telling you these additions only make a great recipe better.

  6. OMG! This was soooo good! Thank you for sharing this recipe. One of the best! It looked good, smelled good, and tasted good!!! Like you said, the texture was amazing! Forget takeout–this will be one of my new go-to recipes. I paired it with your fried rice recipe as well. I can’t wait to try out some of your other recipes.

  7. I live in a place where the nearest Chinese restaurant is over 30 miles away, so take-out is not an option. I made this for my Mom and my boyfriend and they loved it! I just recently started cooking and was a bit intimidated by this recipe, but it came out perfect! Better than takeout! Thanks for the recipe 🙂

  8. Made this on Tuesday for my wife …huge hit ! She is now requesting this again on Sunday . Just as good , if not better, than Chinese take out .

  9. I goofed and mixed the corn starch and eggs together so we just coated the chicken in that mixture before browsing and it worked out perfectly with no mess. Great recipe. Can’t wait to share it with friends this weekend.

  10. Maybe I’m slow, but the prep took an hour; the total time was 2 hours. I added onion to the peppers and used minced garlic instead of garlic salt. This was almost as good as take-out, but definitely not better. We have some amazing Chinese places around the Seattle area. Baking was easier than stir-frying, but the chicken coating wasn’t crispy. It took 10 minutes longer than stated in the recipe for the sauce to come to a boil in the oven and therefore activate the corn starch and thicken the sauce. Despite all of this, everyone liked it.

  11. The chicken tasted good, but the time I’ve spent on cooking it just doesn’t worth it. Dipping each piece in corn starch, than in egg and then frying each piece on each side. I am not slow but it took me an hour to prep everything. And 1 cup of sugar? That is way too much!

  12. This dish was just fantastic. I made some up for the whole family and it earned heaps of praise from everyone. This truly is the best sweet and sour I’ve tasted. Restaurant quality without a doubt. Thanks so much for the recipe.

  13. This recipe is great! Next time I make it I will prepair the chicken beforehand to cut down on time. Thanks again for sharing this great recipe.

  14. Made this twice in the last two weeks with fresh pineapple. So good. Husband loves it. Never make the same recipe in one month. That’s how good it was.

  15. Time prep a little longer first time making, we like to double the sauce. Husband loves it, made four times more. Prep time faster as you are more familiar with recipe, kids home from college loved it! Made other recipes from site, also outstanding.

  16. Had no success with this recipe; putting the chicken in cornstarch and then eggs just made a huge disgusting mess of the pan; basically like gross scrambled eggs with still raw chicken floating around in it. Maybe there’s a step missing? Cannot recommend this one.

      1. I can’t rave about this recipe enough! I put it up on my tablet and told my daughter-in-law to go for it. Mind you… The girl doesn’t cook much that’s not boxed or frozen (but I still love her dearly). With very little guidance from me, she knocked this out of the park! Being kind of a connoisseur of Asian dishes myself, I fell in love with this recipe. It will be my go to recipe from now on whenever I am craving some Asian food, or just want to show off my culinary skills.

    1. Maybe you’re oil wasn’t hot enough. If it is, chicken browns and gets crispy. Then put in pan with sauce and bake.

  17. Hi, I’m in the UK & would love to try the recipe. Our stores don’t stock apple cider vinegar – is there any alternative? Also wine vinegar is that the same as white wine vinegar? Many thanks x

  18. Should I bake it covered or uncovered? I’m doing half and half tonight, but I’d like to know for the future. Thanks!

    1. Bake it uncovered so the sauce will reduce and thicken. I stirred mine every 15 minutes like Alyssa suggested and that is a good thing to do because it ensures that the chicken pieces get coated in the sauce and also helps with the reduction of the sauce.

  19. I made this dish for my family last week, and it was my first ever attempt to make a Chinese Food inspired dish. I was a little intimidated, and had the recipe for ages before attempting it. Now I only wish that I hadn’t waited so long. The recipe is delicious, and my whole family loved it. My daughter told me it was the best thing I’d ever made. Thank you for all the great recipes. You’ve provided lots of inspiration and ideas for future meals, and I really appreciate it!

  20. We prepared it for supper tonight and it turned out great. I followed the recipe and it had a really nice coating when it came out of the oven. Will be making this again when my daughter comes home!

  21. Added halved maraschino cherries with the pineapple and peppers. Amazing!!! Going to add water chestnuts next time for crunch. Easy recipes and so adaptable. Thank you!!

  22. 5 stars
    I made this , this weekend along with the Mongolian beef, fried rice and cream cheese wontons. This is the most amazing recipe. It tasted way better then restaurant. Normally when I buy sweet and sour takeout I do not like to eat it as leftovers since it is to soggy. This version tastes good hot, cold and reheated. This one is a keeper.

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