I surprised my dad with Sheet Pan Sweet and Sour Chicken on his birthday. This recipe is full of flavors. Firstly, I preheated the oven to 425 degrees F. Measure one cup of juice and drain the pineapple tidbits. Add chopped bell peppers, carrot, and onion to the pineapple tidbits. Then pour two tablespoons of avocado oil over the top and sprinkle salt and pepper. Stir until cooked. Nicely spread in a single layer on a sheet pan. Take chicken in the bowl, drizzle oil, and season, then place chicken pieces on the sheet pan between the pineapple and vegetable pieces. Bake it until cooked thoroughly. Meanwhile, I added water to the reserved juice to make it 1 cup. I poured the liquid into a saucepan with brown sugar, rice vinegar, ketchup, soy sauce, chile-garlic sauce, and white pepper. Boil it. Mix the corn flour mixture. I served over hot steamed rice. Dad loved this great dipping sauce for Asian-style appetizers. A perfect recipe for special occasions.