Ingredients
Scale
- 2 lbs (about 900 g) chicken breasts, cubed into bite-sized pieces
- 1 bell pepper, chopped (any color)
- 1 fresh pineapple, peeled, cored, and cubed (or 2 cups canned pineapple chunks, drained)
- 2 cups mixed vegetables (recommended: broccoli florets, sliced carrots, snap peas)
- 1/4 cup soy sauce (or tamari for gluten-free)
- 2 tablespoons honey (or maple syrup for vegan)
- 1 tablespoon sesame oil
- 1 teaspoon garlic, minced (about 2 small cloves)
- 1 teaspoon ginger, minced or grated
- Salt and pepper, to taste
- Cooked rice, for serving
Instructions
- Preheat your oven to 400°F (200°C). Line a large sheet pan with parchment paper or a silicone mat for easy cleanup.
- In a medium mixing bowl, whisk together the soy sauce, honey, sesame oil, minced garlic, minced ginger, salt, and pepper until well combined.
- Add the cubed chicken to the bowl and toss to coat in the marinade. Let it sit while you chop vegetables, about 5–10 minutes.
- On the prepared sheet pan, arrange the marinated chicken pieces, chopped bell pepper, pineapple cubes, and mixed vegetables in a single layer.
- Drizzle any remaining marinade evenly over the chicken and veggies.
- Spread the mixture evenly across the sheet pan, leaving small gaps between pieces to promote roasting rather than steaming.
- Bake for 25–30 minutes, rotating the pan once halfway through.
- For extra color and sticky glaze, broil for 1–2 minutes at the end — watch closely.
- Remove the sheet pan from the oven and let rest for 3–5 minutes before serving over rice.
Notes
Use uniform chicken cubes for even cooking. Pat pineapple dry if very juicy.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Hawaiian
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 12g
- Sodium: 650mg
- Fat: 9g
- Saturated Fat: 1.5g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 3g
- Protein: 35g
- Cholesterol: 85mg