Ingredients
Scale
- 1.5 lbs boneless, skinless chicken thighs, cut into 1-inch pieces
- 1 large red bell pepper, cut into 1-inch pieces
- 1 large yellow bell pepper, cut into 1-inch pieces
- 1 red onion, cut into wedges
- 1 (20 ounce) can pineapple chunks, drained (reserve juice)
- 1/4 cup soy sauce
- 1/4 cup packed brown sugar
- 2 tablespoons cornstarch
Instructions
- Step 1: Preheat oven to 400 degrees F (200 degrees C). Line a large baking sheet with parchment paper.
- Step 2: In a large bowl, whisk together the reserved pineapple juice, soy sauce, brown sugar, and cornstarch until smooth.
- Step 3: Add the chicken, bell peppers, red onion, and pineapple chunks to the bowl with the sauce. Toss to coat everything evenly.
- Step 4: Spread the chicken and vegetables in a single layer on the prepared baking sheet.
- Step 5: Bake for 20-25 minutes, or until the chicken is cooked through and the vegetables are tender. Ensure chicken internal temperature reaches 165 degrees F.
Notes
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- For best reheating, spread the chicken and vegetables on a baking sheet and warm in a 350°F oven until heated through, to maintain crispness.
- Serve this dish over coconut rice to complement the tropical flavors.
- Don't overcrowd the sheet pan; if necessary, use two pans to ensure the chicken and vegetables roast properly instead of steaming.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American