30-Minute Sheet Pan Pineapple Chicken

🧂 Ingredients

• 1 lb chicken breast

  cubed into 2" pieces
• 3 bell peppers, any color

  diced into 2" pieces
• 1 red onion

  diced into 2" pieces
• 2 tablespoon olive oil
• salt, pepper, and garlic powder

  for seasoning
• cooked rice or noodles, for serving
• scallions, for garnish
• 20 oz can diced pineapple in 100% pineapple juice
• 1 clove minced garlic

  or ½ teaspoon garlic powder
• 2 tablespoon reduced sodium soy sauce

  or coconut aminos*
• ¼ cup chicken broth
• 1-2 tablespoon brown sugar
• ½ small jalapeño pepper

  sliced thin
• ½ teaspoon chili flakes

  optional
• 1 tablespoon each, cornstarch mixed with cold water

Instructions

• 1 Dice chicken, peppers, and onion into even 2" pieces and toss with olive oil,
  salt, pepper, and garlic powder.
• 2 Split mixture in half and place onto two sheet pans lined with aluminum foil or
  a silicone baking mat.
• 3 Drain and reserve pineapple juice; add ½ of the diced pineapple pieces to sheet
  pans and bake at 350° for 20-25 minutes, or until chicken is done and vegetables
  are tender. NOTE: if you prefer veggies without any crispness, bake for 10
  minutes prior to adding chicken and pineapple pieces.
• 4 To a saucepan, add remaining pineapple and juice and remaining sauce ingredients
  (minus the cornstarch slurry). Bring to a light simmer for 5-7 minutes, stirring
  frequently until sugar is dissolved and peppers are tender. Whisk in cornstarch
  and continuously stir for another 1-2 minutes until sauce thickens.

Nutrition Info