Ingredients
- Boneless, skinless chicken thighs: 1.5 lbs, cut into 1-inch pieces
- Pineapple chunks: 1 (20 ounce) can, drained
- Red bell pepper: 1, cut into 1-inch pieces
- Green bell pepper: 1, cut into 1-inch pieces
- Red onion: 1/2, sliced
- Soy sauce: 1/4 cup
- Brown sugar: 2 tablespoons
- Garlic: 2 cloves, minced
Instructions
- Step 1: Preheat oven to 400°F (200°C). Line a large sheet pan with parchment paper for easy cleanup.
- Step 2: In a large bowl, whisk together the soy sauce, brown sugar, and minced garlic. Add the chicken pieces to the bowl and toss to coat evenly in the sauce.
- Step 3: Add the pineapple chunks, red bell pepper, green bell pepper, and red onion to the bowl with the chicken. Toss everything together until the vegetables are also coated in the sauce.
- Step 4: Spread the chicken and vegetables in a single layer on the prepared sheet pan.
- Step 5: Bake for 20-25 minutes, or until the chicken is cooked through and the vegetables are tender-crisp. Stir halfway through cooking to ensure even browning.
Notes
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheat in a skillet over medium heat or in the microwave until warmed through, adding a splash of pineapple juice if needed to retain moisture.
- Serve over fluffy rice or quinoa to soak up all the delicious sauce.
- For extra flavor, marinate the chicken in the soy sauce mixture for at least 30 minutes (or up to overnight) before adding the vegetables.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American