Sheet Pan Hawaiian Chicken and Veggies

Instructions

In a medium saucepan, add 1/2 cup soy sauce, 1/4 cup rice vinegar, 1/4 cup brown sugar, 1 tablespoon cornstarch, 1/2 teaspoon ground ginger, 1/4 teaspoon crushed red pepper flakes, and 2 teaspoons minced garlic. Stir until combined..

Place the saucepan over medium-high heat and bring the mixture to a boil, stirring frequently. Reduce the heat to a simmer and cook until the sauce has thickened enough to coat the back of a spoon, about 3 to 5 minutes. Remove from heat and let cool before using.

Preheat the oven to 400°F (200°C). Line a 13x18-inch baking sheet with foil or parchment paper and lightly grease it with nonstick cooking spray.

Cut 3 boneless skinless chicken breast into 1-inch cubes. Place in a large mixing bowl.

Cut 2 large multi-color bell peppers and 1 medium red onion into 1-inch bite-size pieces and add to the bowl. Cut the pineapple into 1-inch chunks and add 2 cups pineapple chunks to the bowl along with 2 teaspoons minced garlic. Drizzle with the teriyaki sauce. Toss until evenly coated.

Spread everything in a single layer on the prepared baking sheet. Drizzle any remaining sauce from the bowl over the ingredients.

Bake in the preheated oven for 15 minutes, then carefully stir the chicken and vegetables. Continue cooking for an additional 5 to 10 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the vegetables are softened and slightly browned.

Remove the pan from the oven and allow to slightly cool. Great served over rice or as is.

Main Dish