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Ingredients
Scale
- ½ cup soy sauce
- ⅓ cup rice vinegar
- ⅓ cup ketchup
- ¼ cup pineapple juice
- 1 tbsp brown sugar
- 1 tbsp cornstarch
- 2 garlic cloves minced
- ½ tsp ground ginger
- ½ tsp onion powder
- 1½ lbs chicken breasts cut into bite-sized pieces, sub for boneless, skinless chicken thighs
- 1 red onion sliced into chunks
- 2 bell peppers diced
- 2 cups fresh pineapple chunks
- chopped green onions
- chopped cilantro
- sesame seeds
Instructions
- Preheat the oven to 375°F.
- In a large bowl, whisk together the sauce ingredients and reserve 1/2 cup of the sauce.
- Add chicken, red onion, and bell peppers to the bowl and toss until everything is coated.
- Spread the mixture out onto a large sheet pan.
- Bake for 20 minutes.
- Add the pineapple and remaining sauce to the pan and toss to combine.
- Bake for another 10 minutes or until the chicken is cooked and the veggies are tender and caramelized.
- Serve with rice, topped with chopped green onions, cilantro, and sesame seeds.
Notes
Feel free to substitute chicken thighs for chicken breasts for a juicier option.
Try serving with jasmine or coconut rice for an extra tropical touch.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Main Dishes
- Method: Baking
- Cuisine: Hawaiian
Nutrition
- Serving Size: 1 serving
- Calories: 397
- Sugar: 12g
- Sodium: 887mg
- Fat: 9g
- Saturated Fat: 2g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 37g
- Fiber: 2g
- Protein: 38g
- Cholesterol: 83mg