Ingredients
Scale
- 1.5 lbs boneless, skinless chicken breasts, cut into 1-inch pieces
- 1 red bell pepper, cut into 1-inch pieces
- 1 yellow bell pepper, cut into 1-inch pieces
- 1 red onion, cut into wedges
- 1 (20 ounce) can pineapple chunks, drained
- 1/4 cup soy sauce
- 1/4 cup 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 soy sauce, brown sugar, and cornstarch until smooth. Add the chicken pieces and toss to coat evenly.
- Step 3: Add the bell peppers, red onion, and pineapple chunks to the bowl with the chicken. Toss everything together to ensure the vegetables and pineapple are coated in the sauce.
- Step 4: Spread the chicken and vegetable mixture 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. Stir halfway through cooking.
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, adding a splash of water if needed to prevent drying.
- Serve over white rice or quinoa for a complete and satisfying meal.
- For extra flavor and caramelization, broil the sheet pan for the last 2-3 minutes, watching carefully to prevent burning.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American