Easy and lightened-up Sheet Pan Sweet Fire Chicken is loaded with peppers, pineapple, and the best sweet and spicy Asian-inspired sauce! Skip the takeout and treat yourself to this tasty one pan dish!
This post is in partnership with Kikkoman® USA, all opinions are my own.
I’ve partnered up with Kikkoman to bring you one of my favorite meals and I am completely stoked to be sharing it with you today. This is a recipe that meets all of my weeknight dinner checklist must-haves: it’s easy, so SO delicious, requires minimal cleanup, and is a lightened up version of a classic takeout dish I have loved for years.
Sheet pan meals are the way to go when it comes to quick and simple dinners the whole family will love. With one single baking pan, you can cook a protein and veggies all together without needing to dirty additional dishes, so you’ve got less cleanup and just one cooking time to focus on. This recipe for sweet fire chicken skips the traditional frying you’d normally expect and goes straight into the oven so there’s less mess and fewer calories. Yes, yes, and YES!
To make this yummy baked sweet fire chicken dish, you’ll start by chopping some chicken breasts into 1 1/2-2-inch pieces. Add the chicken and some corn starch to a bag, seal, and shake to coat. Use a slotted spoon to transfer the chicken to a well-greased sheet pan.
Add chopped peppers, pineapple, and onions to the pan and spray everything generously with cooking spray. This is my favorite trick to getting crispier chicken and veggies without pan-frying in a lot of oil. If you prefer to skip the cooking spray though, you can leave out the corn starch step and simply add your chopped chicken and veggies straight to the pan.
Pop that sheet pan in the oven and prepare the sweet fire sauce – the star of the dish! I could eat this sauce all. day. long. It is the perfect blend of sweet, savory, and spicy, and is made with Kikkoman® Less Sodium Soy Sauce, which is perfect for whipping up super tasty dishes at home while cutting down salt instake. I swear by this stuff, it is the key to making really yummy Asian-inspired dishes in the comfort of your own kitchen! I promise you will not miss the to-go box when lean on Kikkoman® products to bring that restaurant-quality flavor into your recipes at home.
To make this magical sauce, simply whisk together Kikkoman® Less Sodium Soy Sauce, water, sugar, crushed red pepper flakes, minced garlic, and some ground ginger in a medium sauce pan. Bring to a boil, then add water and corn starch to thicken the sauce. Remove from heat and set aside until your chicken and vegetables are done cooking.
Once your chicken is cooked all the way through, pour the sweet fire sauce over everything and toss all the ingredients to combine and coat thoroughly in the sauce. Sprinkle a few chopped green onions on top and serve over white rice or ham fried rice and you’ve got the most delicious family-friendly meal right on your table! No takeout boxes required. You will LOVE this Sheet Pan Sweet Fire Chicken!
What people are saying about this Sheet Pan Sweet Fire Chicken
“Oh my this is super delicious! I’m making it for the second time this week. I could eat this every week until I DIE 🙂 Thank you for the amazing recipe!” – Lauren
“This recipe was amazing! Easy, sweet and a little heat, even made great leftovers for lunch the next day. Five stars all the way!” – Shay
“This dish was simple and fantastic.” – Michael
“This was really flavourful and delicious with a great balance of flavors – sweet, sour, salty, sour and some heat. Yum. Delicious!!” – Paula
Sheet Pan Sweet Fire Chicken
- 3-4 boneless skinless chicken breasts
- salt and pepper to taste
- 4 bell peppers - chopped
- 1 20-ounce can pineapple chunks - drained
- ½ onion - chopped
- ⅔ cup sugar
- 1 cup water + 4 tablespoons - divided
- 1 teaspoon crushed red pepper flakes
- ¼ teaspoon ground ginger
- 2 teaspoons minced garlic
- 6 tablespoons Kikkoman® Less Sodium Soy Sauce
- ⅓ cup corn starch + 2 tablespoons - divided
- 2 tablespoons rice vinegar
- chopped green onions, for garnish
- Preheat oven to 375 degrees and grease a sheet pan. Cut chicken into 1 1/2-2 inch pieces and season with salt and pepper to taste. Add chicken to a large zip lock bag along with 1/3 cup corn starch, seal and shake to coat.
- Arrange chicken, bell peppers, and onions on prepared sheet pan and spray everything generously with cooking spray (I use olive oil spray). Bake for 15 minutes or until chicken is cooked through and veggies are tender.
- While chicken and veggies are cooking, prepare the sauce. Combine sugar, 1 cup water, red pepper flakes, ginger, garlic, soy sauce, rice vinegar in a medium sauce pan. Stir over medium-high heat and bring to a boil. Whisk together remaining 4 tablespoons water and 2 tablespoons corn starch, whisk into sauce until thickened and remove from heat.
- Add pineapple to the sheet pan, pour sauce over chicken, veggies, and pineapple and toss to coat. Garnish with chopped green onions and serve over steamed white rice, or fried rice if desired.