Ingredients
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βͺοΈ 1Β½ lbs boneless, skinless chicken breasts or thighs (cut into chunks)
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βͺοΈ 1 red bell pepper, chopped
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βͺοΈ 1 green bell pepper, chopped
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βͺοΈ 1 red onion, sliced
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βͺοΈ 2 cups pineapple chunks (fresh or canned, drained)
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βͺοΈ 2 tbsp olive oil
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βͺοΈ Salt & pepper to taste
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βͺοΈ Cooked rice (for serving)
For the Hawaiian sauce:
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βͺοΈ Β½ cup pineapple juice
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βͺοΈ ΒΌ cup soy sauce
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βͺοΈ ΒΌ cup honey or brown sugar
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βͺοΈ 2 tbsp ketchup
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βͺοΈ 2 tsp cornstarch + 2 tsp water (for slurry)
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βͺοΈ 1 tsp garlic powder
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βͺοΈ Β½ tsp ground ginger
Instructions
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Preheat oven to 400Β°F (200Β°C). Line a large sheet pan with parchment paper or foil.
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Place the chicken, bell peppers, onion, and pineapple on the sheet pan. Drizzle with olive oil, and season with salt and pepper. Toss to coat evenly.
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In a small saucepan, combine pineapple juice, soy sauce, honey (or brown sugar), ketchup, garlic powder, and ginger. Bring to a simmer over medium heat.
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Stir in cornstarch slurry (mix of cornstarch and water) and cook until sauce thickens, about 2β3 minutes.
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Pour half of the sauce over the chicken and veggies. Toss gently to coat.
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Bake for 25β30 minutes, or until chicken is cooked through and veggies are tender.
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Drizzle remaining sauce over the baked dish or serve it on the side.
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Serve hot over steamed rice. Garnish with green onions or sesame seeds if desired.