Ingredients

• 1 (20 ounce) can pineapple chunks
• 1 red onion
• 2 green bell peppers
• 1 red bell pepper
• 1 yellow bell pepper
• 3 chicken breasts (about 1 1/2 pounds)

• 1 C of pineapple juice
• 1/4 C water
• 3/4 C apple cider vinegar
• 2 tsp soy sauce
• 1 tsp chicken bullion granules
• 1 C sugar
• 1 Tb brown sugar
• 2 Tb cornstarch
• 1/2 tsp garlic powder
• 1/4 tsp ginger
• 1/2 tsp lemon pepper

Instructions

1. Heat the oven to 420 degrees.
2. Open the (20 ounce) can of pineapple chunks and drain the juice into a large glass measuring cup.
3. Cut 1 red onion, 2 green bell peppers, 1 red pepper, and 1 yellow pepper into large chunks about 1–2 inches in size, keeping the pieces similar in size for even roasting.
4. Dice 3 chicken breasts into 1-inch cubes.
5. Place the chicken pieces, chopped vegetables, and pineapple chunks in a large mixing bowl.
6. Pour 3–4 Tb olive oil over the mixture and toss until everything is lightly coated.
7. Season the chicken and vegetables with garlic salt and lemon pepper.
8. Mix well so the seasoning is evenly distributed.
9. Cover two large baking sheets with tin foil and spread the mixture evenly between them.
10. Bake for 20 minutes, until the chicken is cooked through and the vegetables are tender but still slightly crisp.
11. While the sheet pans are in the oven, prepare the sauce. Combine the reserved pineapple juice (you should have about 1 C of pineapple juice; if needed add a little water to reach 1 cup) with 1/4 C water, 3/4 C apple cider vinegar, 2 tsp soy sauce, 1 tsp chicken bullion granules, 1 C sugar, 1 Tb brown sugar, 2 Tb cornstarch, 1/2 tsp garlic powder, 1/4 tsp ginger, and 1/2 tsp lemon pepper.
12. Whisk until the mixture is smooth and the cornstarch has completely dissolved.
13. Transfer the mixture to a saucepan and heat over medium-high heat. Bring it to a boil while stirring occasionally, and let it boil for 2 minutes.
14. Once the chicken is fully cooked and the vegetables are crisp-tender, pour 1/3 of the sauce over each sheet pan, leaving the remaining 1/3 in the saucepan to serve later.
15. Toss the chicken and vegetables so the sauce coats everything evenly.
16. Return the pans to the oven and bake for 10 more minutes, until the sauce begins to bubble and turns thick and sticky.
17. Serve in bowls over white rice, spooning the reserved sauce over the top of each portion.