Ingredients
Scale
- 1 ½ 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 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)
- For Sauce: ⅓ cup low-sodium soy sauce, ¼ cup pineapple juice, 3 tbsp honey, 2 tbsp rice vinegar, 1 tbsp cornstarch + 2 tbsp water slurry (optional)
Instructions
- Preheat oven to 400°F (200°C) and line a sheet pan with parchment paper or grease lightly.
- Spread chicken, bell peppers, onion, and pineapple on pan.
- Drizzle with olive oil, garlic, salt, pepper, paprika, and chili flakes. Toss to coat evenly.
- Roast 20–25 minutes, flipping halfway, until chicken reaches 165°F (74°C).
- Meanwhile, whisk soy sauce, pineapple juice, honey, and vinegar in a saucepan. Simmer 3–4 minutes. Add cornstarch slurry if a thicker sauce is desired.
- Once cooked, drizzle sauce over chicken and veggies, or serve on the side. Garnish with sesame seeds or green onions if desired.
Notes
- Optional: Serve sauce on the side to keep veggies crisp.
- Adjust chili flakes to taste for spiciness.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dinner
- Method: Oven-Roasted
- Cuisine: American