🍍 Baked Sweet & 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.

Servings: 4
Prep Time: 10 minutes
Cook Time: 40–45 minutes
Total Time: ~55 minutes

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📝 Ingredients

Chicken

Ingredient	Quantity
Bone-in or boneless chicken thighs	6–8 pieces (~900g)
Salt	½ tsp
Black pepper	½ tsp
Garlic powder	½ tsp
Olive oil	1 tbsp

Sweet & Sour Sauce

Ingredient	Quantity
Pineapple chunks (fresh or canned)	1 ½ cups (with juice reserved)
Pineapple juice	½ cup
Ketchup	⅓ cup
Rice vinegar (or white vinegar)	¼ cup
Soy sauce	2 tbsp
Brown sugar	⅓ cup
Cornstarch	1 tbsp
Water	2 tbsp

Optional Add-ins

• Bell peppers (red & green), chunks — 1 cup

• Red chili flakes for heat

• Sesame seeds + chopped spring onion for garnish

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🍽 Instructions — Step by Step

1️⃣ Prep the Chicken

• Preheat oven to 200°C / 400°F

• Pat chicken dry → season both sides with salt, pepper, garlic powder

• Heat oil in skillet (optional step): sear thighs 2–3 min each side for better texture
  (You may skip searing and bake directly)

2️⃣ Prepare Sweet & Sour Sauce

• In a saucepan: combine pineapple juice, ketchup, vinegar, soy sauce, and brown sugar

• Heat until sugar dissolves

• Mix cornstarch + water, stir into saucepan → simmer until slightly thickened

3️⃣ Assemble

• Place chicken thighs in a baking dish

• Add pineapple chunks & bell pepper around the chicken

• Pour the sweet & sour sauce evenly over everything

4️⃣ Bake

• Bake uncovered 35–45 min
  (until internal temp reaches 75°C / 165°F)

• Halfway through, spoon sauce over the thighs

5️⃣ Garnish & Serve

• Rest 5 minutes → sprinkle sesame seeds + spring onion

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🍚 Serving Suggestions

• Steamed jasmine rice

• Vegetable fried rice

• Stir-fried broccoli

• Noodles

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🔄 Variations

Style	What to Change
Spicy	Add 1–2 tsp sriracha or chili flakes
Healthier	Reduce sugar to 2 tbsp, add extra veggies
Slow cooker	Cook on LOW 4–5 hours / HIGH 2–3 hours
Boneless thighs	Reduce baking time to 25–30 min

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🧊 Storage

• Refrigerate: up to 3 days

• Freeze: up to 2 months (store separately from rice)

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Would you like me to create:
✔ Printable recipe card
✔ Nutrition info per serving
✔ An air fryer version
✔ A no-ketchup homemade sauce version

Which one would you like next? 😄🍍🍗

 

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