Ingredients
- Boneless, skinless chicken breasts: 1.5 pounds, cut into 1-inch pieces
- Fresh pineapple: 1 cup, cut into 1-inch chunks
- Red bell pepper: 1, cut into 1-inch pieces
- Broccoli florets: 2 cups
- Soy sauce: 1/4 cup
- Honey: 2 tablespoons
- Sesame oil: 1 tablespoon
- Garlic: 2 cloves, minced
Instructions
- Step 1: Preheat oven to 400°F (200°C). Line a large baking sheet with parchment paper.
- Step 2: In a large bowl, whisk together the soy sauce, honey, sesame oil, and minced garlic.
- Step 3: Add the chicken, pineapple, bell pepper, and broccoli florets to the bowl with the sauce. Toss to coat 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-crisp.
Notes
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- For best results, reheat individual portions in a skillet over medium heat to keep the chicken moist.
- Serve over rice or quinoa to soak up all that delicious sauce.
- Don't overcrowd the pan; use two baking sheets if needed for even cooking and browning.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American