Ingredients
Scale
- 1.5 lbs boneless, skinless chicken thighs, cut into 1-inch pieces
- 1 (20 ounce) can pineapple chunks, drained
- 1 red bell pepper, cored and chopped
- 1 green bell pepper, cored and chopped
- 1/2 red onion, thinly sliced
- 1/4 cup soy sauce
- 2 tablespoons honey
- 1 tablespoon olive oil
- 1 teaspoon ground ginger
Instructions
- Step 1: Preheat oven to 400°F (200°C). Line a large baking sheet with parchment paper.
- Step 2: In a large bowl, whisk together soy sauce, honey, and olive oil. Add chicken, pineapple chunks, bell peppers, and red onion. Toss to coat everything evenly in the sauce.
- Step 3: Spread the chicken and vegetable mixture in a single layer on the prepared baking sheet. Make sure not to overcrowd the pan.
- Step 4: Sprinkle ground ginger evenly over the chicken and vegetables.
- Step 5: Bake for 25-30 minutes, or until the chicken is cooked through and the juices run clear. Flip the chicken halfway through for even cooking.
- Step 6: Let rest for 5 minutes before serving. Serve warm.
Notes
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheat gently in a skillet over medium heat, adding a splash of water to prevent sticking.
- Serve this vibrant dish over fluffy white rice or quinoa for a complete and satisfying meal.
- For extra sweetness and a hint of smokiness, char the bell peppers slightly on a grill before adding them to the sheet pan.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American