Sheet Pan Sweet and Sour Chicken

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  1 Yellow Onion(110g)
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  2 Bell Pepper(238g)
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  20 oz Pineapple, Canned, In Juice, Drained
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  1.3 lbs Chicken Breast, Boneless Skinless

  Boneless skinless. Buy in bulk and freeze — Costco rotisserie packs work too.

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  2 tbsp Vegetable oil
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  0.3 tsp Garlic powder
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  0.5 tsp Ginger, Fresh Root
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  Salt and Pepper to taste ($0.05)
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  0.3 cup Ketchup
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  0.3 cup Brown sugar
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  0.3 cup Vinegar, Rice
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  1.5 tbsp Soy Sauce, Low Sodium
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  1.5 tbsp Cornstarch
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  3 Green Onion (Scallion)(45g)
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  6 cup Rice, White, Long-Grain

Instructions

1. 1Cook the white rice according to package directions; set aside.
2. 2Cut the chicken breasts into 1-inch pieces. Cut the onion and bell peppers into 1-inch pieces. Drain the canned pineapple, reserving the juice for the sauce.
3. 3Heat the vegetable oil in a large skillet over medium-high heat for 1 minute. Add the chicken pieces in a single layer and cook 6–8 minutes, stirring halfway through, until no longer pink throughout and internal temperature reaches 165°F. Transfer the chicken to a plate.
4. 4In the same skillet, add the onion and bell peppers. Cook 4–5 minutes over medium-high heat, stirring occasionally, until the vegetables soften and edges turn golden brown. Add the fresh ginger and garlic powder, stir for 30 seconds until fragrant.
5. 5In a small pot, whisk together the reserved pineapple juice, ketchup, brown sugar, rice vinegar, low sodium soy sauce, and cornstarch until cornstarch is fully dissolved. Cook over medium heat, stirring constantly, for 3–4 minutes until the sauce thickens and coats the back of a spoon.
6. 6Return the chicken to the skillet with the onion and bell peppers. Add the drained pineapple chunks and pour the sweet and sour sauce over everything. Stir until evenly coated and cook 2–3 minutes over medium heat to meld flavors.
7. 7Divide the chicken and sauce evenly into 6 airtight containers while hot. Top each portion with cooked rice and sliced green onions.
8. 8Refrigerate until ready to serve.