Ingredients:

  • 5 lbs Boneless, skinless chicken breasts or thighs, cut into 1-inch chunks
  • 1 medium Red Bell Pepper, deseeded and cut into 1-inch pieces
  • 1 medium Yellow or Orange Bell Pepper, deseeded and cut into 1-inch pieces
  • 1 medium Red Onion, cut into 1-inch wedges
  • 1 cup fresh or canned (drained) Pineapple chunks (approx. 1-inch pieces)
  • 1/2 cup Pineapple Juice
  • 1/4 cup Soy Sauce (or Tamari)
  • 3 tablespoons Brown Sugar, packed
  • 2 tablespoons Apple Cider Vinegar (or Rice Vinegar)
  • 1 tablespoon Fresh Ginger, finely grated
  • 2 cloves Garlic, minced
  • 1 teaspoon Sriracha or other chilli sauce (optional)
  • 1 teaspoon Sesame Oil
  • 1 tablespoon Cornstarch (or Arrowroot powder)
  • 1 tablespoon Vegetable Oil or Olive Oil (for tossing)
  • 2 tablespoons Fresh Cilantro or Parsley, chopped (for garnish)
  • 1 teaspoon Sesame Seeds (toasted, optional)

Instructions:

  1. Preheat oven to 400°F (200°C). Line the sheet pan with parchment paper or foil.
  2. Make the Glaze: In a bowl, whisk together the pineapple juice, soy sauce, brown sugar, vinegar, ginger, garlic, Sriracha (if using), and sesame oil. Reserve half of this mixture for basting/serving.
  3. Marinade: Toss the cubed chicken with the unreserved half of the glaze mixture. Let sit for 10 minutes.
  4. Toss Vegetables: Toss the chopped peppers and red onion with the 1 tablespoon of vegetable/olive oil and a pinch of salt and pepper.
  5. Arrange on Sheet Pan: Spread the seasoned chicken chunks and the oiled vegetables in a single layer across the prepared sheet pan.
  6. Initial Roast: Roast for 15 minutes.
  7. Baste and Add Pineapple: Remove the pan from the oven. Brush the chicken and vegetables generously with half of the reserved fresh glaze. Scatter the pineapple chunks evenly over the pan.
  8. Final Roast: Return the pan to the oven and roast for another 10–15 minutes, or until the chicken is cooked through (internal temperature of 165°F/74°C) and the vegetables are tender-crisp.
  9. Thicken Sauce (Optional): Gently heat the remaining reserved glaze in a small saucepan over medium heat. Whisk in the cornstarch (mixed with 1 tbsp cold water) and simmer until the sauce thickens slightly.
  10. Serve: Drizzle the finished pan with the thickened sauce (if made), garnish generously with fresh cilantro and sesame seeds, and serve immediately over rice or alongside a fresh salad.