Description
A vibrant, colorful dinner featuring juicy chicken, succulent pineapple, and crispy vegetables, all cooked on a single sheet pan.
Ingredients
- 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)
- â…“ 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
- Preheat the oven to 400°F (200°C) and line a large sheet pan with parchment paper or lightly grease it.
- Spread out the chicken pieces, chopped bell peppers, onion wedges, and pineapple chunks on the prepared pan.
- Drizzle olive oil over the ingredients and sprinkle with minced garlic, salt, pepper, paprika, and chili flakes if desired. Toss everything together to coat evenly.
- Roast in the preheated oven for 20–25 minutes, flipping halfway, until the chicken is fully cooked and reaches an internal temperature of 165°F (74°C).
- Prepare the sauce by whisking together soy sauce, pineapple juice, honey, and vinegar in a saucepan.
- Simmer the sauce over medium heat for 3–4 minutes. If desired, mix in cornstarch and water slurry to thicken, cooking until glossy.
- Remove the chicken and vegetables from the oven and drizzle the sauce over the top or serve on the side for dipping.
- Garnish with sesame seeds or sliced green onions if you like.
Notes
Marinate the chicken in the sauce for at least 30 minutes before roasting for enhanced flavor. Adjust cooking times based on your oven’s performance.
