Instructions:
Preheat oven to 400°F (200°C). Line a large sheet pan with parchment paper or lightly grease it.
Make the sauce: In a small saucepan, whisk together pineapple juice, soy sauce, honey, garlic, and ginger. Bring to a simmer over medium heat. Mix cornstarch with water, stir into the sauce, and cook until slightly thickened. Remove from heat.
Prepare the chicken: Cut chicken into bite-sized chunks. In a large bowl, toss the chicken pieces with half of the sauce to coat.
Assemble sheet pan: Spread chicken, bell peppers, onion, and pineapple evenly on the sheet pan. Drizzle with olive oil, season with salt and pepper, and toss to combine.
Bake: Roast in the oven for 20–25 minutes, flipping halfway, until chicken is cooked through (165°F / 74°C) and vegetables are tender.
Glaze & serve: Brush or drizzle the remaining sauce over the cooked chicken and veggies. Serve with steamed rice or quinoa.
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