Ingredients
Scale
- Boneless, skinless chicken breasts 1.5 lbs, cut into 1-inch pieces
- Pineapple chunks 1 (20 oz) can, drained
- Red bell pepper 1, large, seeded and chopped
- Green bell pepper 1, large, seeded and chopped
- Soy sauce 1/4 cup
- Brown sugar 2 tablespoons
- Garlic 2 cloves, minced
- Ginger 1 teaspoon, grated
Instructions
- Step 1: Preheat oven to 400°F (200°C). Line a large baking sheet with parchment paper.
- Step 2: In a large bowl, combine the chicken, pineapple chunks, red bell pepper, and green bell pepper.
- Step 3: In a small bowl, whisk together the soy sauce, brown sugar, garlic, and ginger.
- Step 4: Pour the sauce over the chicken and vegetables, and toss to coat evenly.
- Step 5: Spread the mixture in a single layer on the prepared baking sheet.
- Step 6: Bake for 20-25 minutes, or until the chicken is cooked through and the vegetables are tender. Serve immediately over rice.
Notes
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheat in a skillet over medium heat, stirring occasionally, to keep the chicken moist and the pineapple from drying out.
- Serve this vibrant dish over coconut rice for an extra layer of tropical flavor.
- For easier cleanup and a touch of extra sweetness, consider lining the baking sheet with foil *under* the parchment paper.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American