Ingredients
Chicken and Vegetables
- 1 ½ lbs (700 g) boneless skinless chicken breasts, cut into 1-inch pieces
- 1 red bell pepper, chopped
- 1 yellow bell pepper, chopped
- 1 small red onion, cut into wedges
- 1 ½ cups fresh pineapple chunks (or canned, drained)
- 2 tbsp olive oil
- 2 cloves garlic, minced
- ½ tsp salt
- ½ tsp black pepper
- ½ tsp paprika
- ¼ tsp chili flakes (optional)
Sauce
- ⅓ cup low-sodium soy sauce
- ¼ cup pineapple juice (from the can or fresh)
- 3 tbsp honey (or brown sugar)
- 2 tbsp rice vinegar (or apple cider vinegar)
- 1 tbsp cornstarch + 2 tbsp water (slurry, optional for thickening)
Instructions
- Prep the oven & pan: Preheat your oven to 400°F (200°C). Line a large sheet pan with parchment paper or lightly grease it to prevent sticking.
- Assemble ingredients on the pan: Spread the chicken pieces evenly on the sheet pan, then add the chopped red and yellow bell peppers, red onion wedges, and pineapple chunks on top.
- Season and coat: Drizzle olive oil over the chicken and veggies. Sprinkle minced garlic, salt, black pepper, paprika, and chili flakes evenly. Toss everything gently on the pan to ensure all ingredients are coated well.
- Bake: Roast the sheet pan in the preheated oven for 20 to 25 minutes. Flip the contents halfway through baking to ensure even cooking. The chicken is done when it reaches an internal temperature of 165°F (74°C) and is no longer pink inside.
- Make the sauce: While the chicken bakes, whisk together the soy sauce, pineapple juice, honey, and rice vinegar in a small saucepan. Bring the mixture to a simmer and cook for 3 to 4 minutes. For a thicker sauce, stir in the cornstarch slurry and continue cooking until the sauce gains a glossy, slightly thickened texture.
- Finish and serve: Once the chicken and vegetables are cooked through, drizzle the prepared sauce over the entire sheet pan or serve it on the side as a dipping sauce. Garnish with sesame seeds or sliced green onions if desired for added flavor and presentation.
Notes
- You can use canned pineapple if fresh is not available; just be sure to drain it well to avoid excess moisture.
- If you prefer less spice, omit the chili flakes or reduce the amount.
- Use rice vinegar for a milder tang, or substitute apple cider vinegar if that’s what you have on hand.
- The cornstarch slurry is optional; the sauce will be thinner without it but still flavorful.
- For meal prep, keep the sauce separate until ready to serve to preserve texture.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Hawaiian
