Sheet Pan Sweet and Sour Chicken

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  Yellow Onion
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  Bell Pepper
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  Bell Pepper
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  Pineapple, Canned, In Juice, Drained(567g)
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  Chicken Breast, Boneless Skinless(567g)

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

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  Vegetable oil(30g)
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  Garlic powder(1g)
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  Ginger, Fresh Root(3g)
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  Salt and Pepper to taste ($0.05)
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  Ketchup(60g)
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  Brown sugar(60g)
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  Vinegar, Rice(80g)
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  Soy Sauce, Low Sodium(23g)
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  Cornstarch(23g)
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  Green Onion (Scallion)
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  Rice, White, Long-Grain(1440g)

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 the chicken is no longer pink on the surface. 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 begin to soften and edges turn golden brown. Add the fresh ginger and garlic powder, stir for 30 seconds until fragrant.
5. 5Return the chicken to the skillet and add the drained pineapple chunks. Stir to combine and cook 1–2 minutes over medium heat.
6. 6While the chicken cooks, prepare the sauce: in 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.
7. 7Pour the sweet and sour sauce over the chicken and vegetable mixture. Stir until everything is evenly coated. Cook 1–2 minutes over medium heat to meld flavors.
8. 8Divide the chicken and sauce evenly into 6 airtight containers while hot. Top each portion with cooked rice and sliced green onions. Refrigerate until ready to serve.