Ingredients

• 1 ½ lbs (700 g) boneless skinless chicken breasts, cut into 1-inch pieces
• 1 red bell pepper, chopped
• 1 yellow bell pepper, chopped
• 1 small red onion, cut into wedges
• 1 ½ cups fresh pineapple chunks or canned, drained
• 2 tablespoon olive oil
• 2 cloves garlic, minced
• ½ teaspoon salt
• ½ teaspoon black pepper
• ½ teaspoon paprika
• ¼ teaspoon chili flakes (optional)

• ⅓ cup low-sodium soy sauce
• ¼ cup pineapple juice (from the can or fresh)
• 3 tablespoon honey or brown sugar
• 2 tablespoon rice vinegar or apple cider vinegar
• 1 tablespoon cornstarch + 2 tablespoon water slurry, optional for thickening

Instructions

1. Prep the oven & pan
   Preheat oven to 400°F (200°C).
   Line a large sheet pan with parchment paper or lightly grease the surface.
2. Assemble ingredients
   Spread the chicken, bell peppers, onion, and pineapple across the prepared sheet pan.
   Add olive oil, garlic, salt, pepper, paprika, and chili flakes. Toss everything together so the ingredients are evenly coated.
3. Bake
   Place the pan in the oven and roast for 20–25 minutes, turning the chicken halfway through cooking. The chicken should reach an internal temperature of 165°F (74°C) when done.
4. Make the sauce
   While the chicken and vegetables are roasting, combine soy sauce, pineapple juice, honey, and vinegar in a small saucepan.
   Bring to a simmer for 3–4 minutes. If you prefer a thicker consistency, add the cornstarch slurry and cook until the sauce becomes shiny and slightly thick.
   
   
5. Finish
   Once the sheet pan is cooked, pour the sauce over the chicken and vegetables or serve it separately for dipping.
   Top with sesame seeds or sliced green onions if you like.