Ingredients
Main ingredients
- 1.5 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
- 1.5 cups fresh pineapple chunks (or canned, drained)
- 2 tbsp olive oil
- 2 cloves garlic, minced
- 0.5 tsp salt
- 0.5 tsp black pepper
- 0.5 tsp paprika
- 0.25 tsp chili flakes (optional)
Sauce ingredients
- 0.33 cup low-sodium soy sauce
- 0.25 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 (plus 2 tbsp water for slurry, optional for thickening)
Method
Preparation
- Preheat oven to 400°F (200°C). Line a large sheet pan with parchment paper or lightly grease it.
- On the pan, spread the chicken, bell peppers, onion, and pineapple. Drizzle with olive oil, garlic, salt, pepper, paprika, and chili flakes. Toss to coat evenly.
Cooking
- Roast for 20–25 minutes, flipping halfway, until chicken is fully cooked (165°F / 74°C internal temp).
- While baking, whisk soy sauce, pineapple juice, honey, and vinegar in a saucepan. Simmer for 3–4 minutes. If you like it thicker, stir in cornstarch slurry and cook until glossy.
Finishing Touches
- Once chicken and veggies are done, drizzle the sauce over the top (or serve it on the side for dipping). Garnish with sesame seeds or sliced green onions if desired.
Nutrition
Serving: 1gCalories: 400kcalCarbohydrates: 30gProtein: 28gFat: 15gSaturated Fat: 3gSodium: 1200mgFiber: 2gSugar: 12g
Notes
To store leftovers, keep them in an airtight container in the fridge for up to three days. Reheat in the oven or microwave until warmed through. For added flavor, cut chicken evenly and try different veggies.
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