Directions
-
Prep the oven & pan: Start by preheating your oven to 400°F (200°C). Line a large sheet pan with parchment paper or lightly grease it to prevent sticking.
-
Assemble ingredients: On the prepared pan, spread the chicken pieces evenly, followed by the bell peppers, onion, and pineapple.
-
Season generously: Drizzle the olive oil over the ingredients, then sprinkle the minced garlic, salt, black pepper, paprika, and optional chili flakes. Toss everything well to ensure even coating.
-
Bake to perfection: Place the sheet pan in the oven and roast for 20-25 minutes. Be sure to flip the ingredients halfway through cooking to achieve a tremendous golden-brown color. The chicken should reach an internal temperature of 165°F (74°C) to ensure it is fully cooked.
-
Make the sauce: While the chicken and vegetables are baking, whisk together the soy sauce, pineapple juice, honey, and vinegar in a saucepan. Place it over medium heat and let it simmer for 3-4 minutes. If you’d like a thicker sauce, now is the time to stir in the cornstarch slurry and cook until glossy.
-
Finish with flair: Once the chicken and veggies are done, drizzle the sauce over the top for a tremendous burst of flavor. For an added touch, consider garnishing with sesame seeds or sliced green onions.
Continue reading on the next page 👇👇