| Prep Time | 15 minutes |
| Cook Time | 25 minutes |
| Servings |
servings
|
Ingredients
Ingredients:
- 1 1/2 lbs 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 1/2 cups Pineapple Chunks drained
- 2 tbsp Olive Oil
- 2 cloves Garlic minced
- 1/2 tsp Salt
- 1/2 tsp Black Pepper
- 1/2 tsp Paprika
- 1/4 tsp Chili Flakes optional
Sauce for tossing & drizzling:
- 1/3 cup Low-Sodium Soy Sauce
- 1/4 cup Pineapple Juice from the can
- 3 tbsp Honey or Brown Sugar
- 2 tbsp Rice Vinegar or Apple Cider Vinegar
- 1 tbsp Cornstarch + 2 tbsp water slurry, optional for thickening
- 2 tbsp Rice Vinegar or Apple Cider Vinegar
- 1 tbsp cornstarch + 2water slurry optional for thickening
Ingredients
Ingredients:
Sauce for tossing & drizzling:
|
Instructions
- Prep the oven & pan
- Preheat oven to 400°F (200°C).
- Line a large sheet pan with parchment paper or lightly grease.
- Assemble ingredients
- On the pan, spread chicken, bell peppers, onion, and pineapple.
- Drizzle with olive oil, garlic, salt, pepper, paprika, and chili flakes. Toss to coat evenly.
- Bake
- Roast for 20–25 minutes, flipping halfway, until chicken is fully cooked (165°F / 74°C internal temp).
- Make the sauce
- While baking, whisk soy sauce, pineapple juice, honey, and vinegar in a saucepan.
- Simmer 3–4 minutes. If you like it thicker, stir in cornstarch slurry and cook until glossy.
- Finish
- Once chicken and veggies are done, drizzle sauce over top (or serve on the side for dipping).
- Garnish with sesame seeds or sliced green onions if desired.
Recipe Notes
Tip: If you want a thicker glaze, simmer the sauce on the stovetop until it reduces before tossing it with the chicken.
Share this Recipe