Ingredients
Scale
- 1½ 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
- 1½ 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)
- For the Sauce:
- â…“ cup low-sodium soy sauce
- ¼ cup pineapple juice
- 3 tbsp honey or brown sugar
- 2 tbsp rice vinegar or apple cider vinegar
- 1 tbsp cornstarch + 2 tbsp water (optional slurry for thickening)
Instructions
- Preheat oven to 400°F (200°C). Line a large sheet pan with parchment paper or lightly grease.
- Spread chicken, bell peppers, onion, and pineapple on the pan. Drizzle with olive oil, garlic, salt, pepper, paprika, and chili flakes. Toss to coat evenly.
- Roast for 20–25 minutes, flipping halfway through, until chicken reaches 165°F (74°C).
- Meanwhile, whisk soy sauce, pineapple juice, honey, and vinegar in a saucepan. Simmer 3–4 minutes. For a thicker sauce, stir in cornstarch slurry and cook until glossy.
- Drizzle sauce over cooked chicken and vegetables or serve on the side. Garnish with sesame seeds or sliced green onions if desired.
Notes
- Store leftovers in an airtight container up to 4 days.
- Serve over rice or quinoa for a complete meal.
- Use chicken thighs for extra juiciness.
- For lower sugar, reduce honey slightly or use a sugar substitute.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dinner
- Method: Sheet Pan / Baking
- Cuisine: American, Hawaiian-Inspired