Instructions
Step 1: Preheat your oven to 425°F (220°C). Line a large baking sheet with parchment paper or lightly grease it.
Step 2: In a large mixing bowl, whisk together soy sauce, olive oil, honey, rice vinegar, garlic powder, ginger, salt, and pepper to make the marinade.
Step 3: Add the chicken cubes to the marinade and toss to coat evenly. Let it marinate for 10-15 minutes while you prep the veggies.
Step 4: On the prepared sheet pan, arrange the marinated chicken, bell pepper, red onion, and pineapple chunks in a single layer. Pour any remaining marinade over the top.
Step 5: Roast in the preheated oven for 20-25 minutes, stirring halfway through, until the chicken is cooked through and lightly browned and the veggies are tender.
Step 6: Optional: broil for an additional 2-3 minutes to get a caramelized finish.
Step 7: Remove from oven and garnish with chopped green onions and sesame seeds if desired. Serve over rice or enjoy on its own.
Storage Information
Store leftovers in an airtight container in the refrigerator for up to 4 days. To reheat, warm in the oven at 350°F for 10-15 minutes or microwave for 2-3 minutes until heated through. This dish can also be frozen for up to 2 months; thaw overnight in the fridge before reheating.
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