Total Time
1hr 5mins
Prep 25 mins
Cook 40 mins

This is one of our favorite sweet and sour chicken dishes at our house, if you have any on hand add in about 1 cup of apricot preserves to this it seems to kick up the flavor! --- all the ingredients may be adjusted to suit taste, and the sauce may be easily doubled if using more chicken.

Ingredients Nutrition


  1. Set oven to 350 degrees.
  2. Grease a 13 x 9-inch baking dish (or a larger baking dish or roaster if using more chicken and doubling sauce).
  3. In a medium saucepan, saute the onions, green pepper and carrots for about 3 minutes; add in the fresh garlic (if using), and saute for another 3 minutes.
  4. Stir in the ketchup, pineapple juice, vinegar, brown sugar, soy sauce, salt, pepper and the ginger powder; stir with a spoon until all the ingredients are well mixed; bring to a light to a boil (at this point adjust all of the ingredients, adding in more to suit taste, and bring to a boil again for a couple of minutes).
  5. If you prefer a thicker sauce, mix cornstarch with cold water to make a thin paste, add to sauce and boil another minute.
  6. Add in the pineapple chunks/tidbits: set the sauce aside.
  7. In a large frypan, sprinkle the chicken with black pepper, and brown on both sides in oil until lightly browned (do not burn the skin!).
  8. Set the browned chicken pieces into the baking dish/roaster.
  9. Pour the sauce over the chicken; mix lightly to make sure the chicken is evenly coated with sauce.
  10. Bake uncovered for about 40 minutes, or until the chicken is tender and cooked.
  11. Serve with or over rice -- delicious!


Most Helpful

Yummy!! I had only a little light brown sugar, so I used some dark brown too. Also used tenderloins for the chicken. The sauce is so spot on that I'm tempted to just keep some in the fridge for egg rolls!

Lil' Nutbrown Hare May 09, 2012

I was looking for something new with chicken that I could pop into the oven. This looked interesting and gave it a try. It was great. Served it with rice, green beans and carrots. I used legs and thighs. The only change was to remove the skin to cut down on the fat. Will definitely make again. Yum

Truffle Lady46 August 10, 2010

I was looking for a sweet and sour chicken recipe that wasn't "take out"ish and found this. It was EXACTLY what i wanted and turned out excellent! I will definitely use this again and have already recommended it to family members!

spicydish September 11, 2007

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