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Sheet Pan Pineapple Chicken with Bell Peppers

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Prep Time 15 minutes
Cook Time 25 minutes
Servings: 4
Ingredients Method

Ingredients
  

For the Chicken and Vegetables
  • 1.5 pounds boneless skinless chicken breasts, cut into 1-inch cubes
  • 1 red bell pepper chopped
  • 1 green bell pepper chopped
  • 1/2 red onion chopped
  • 1 cup fresh pineapple chunks
  • 1 tablespoon olive oil
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
For the Glaze
  • 1/4 cup soy sauce low sodium
  • 2 tablespoons honey or maple syrup
  • 1 tablespoon rice vinegar
  • 1 teaspoon minced fresh ginger
  • 1 clove garlic minced
  • 1 teaspoon cornstarch
For Serving
  • Cooked rice or quinoa
  • Fresh cilantro chopped (for garnish)

Method
 

Prepare and Roast
  1. Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper.
  2. In a large bowl, toss the chicken, bell peppers, red onion, and pineapple chunks with olive oil, salt, and pepper.
  3. Spread the mixture in a single layer on the prepared baking sheet.
Make the Glaze
  1. In a small bowl, whisk together the soy sauce, honey, rice vinegar, ginger, garlic, and cornstarch until the cornstarch is dissolved.
Glaze and Finish
  1. Bake the chicken and vegetables for 15 minutes.
  2. Remove the pan from the oven and brush half of the glaze evenly over the chicken and vegetables.
  3. Return to the oven and bake for an additional 10 minutes, or until the chicken is cooked through (internal temperature of 165°F/74°C) and the glaze is bubbly and slightly thickened.
  4. Toss the remaining glaze with the cooked chicken and vegetables before serving over rice or quinoa, garnished with cilantro.