Ingredients
Scale
- ½ cup soy sauce
- â…“ cup rice vinegar
- â…“ 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
- 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 soy sauce, rice vinegar, ketchup, pineapple juice, brown sugar, cornstarch, minced garlic, ground ginger, and onion powder. Reserve 1/2 cup of this sauce for later.
- Add the chicken, sliced red onion, and diced bell peppers into the bowl and toss everything together until well-coated with the sauce.
- Spread the mixture evenly on a large sheet pan.
- Bake for 20 minutes in the preheated oven.
- After 20 minutes, add the fresh pineapple and the reserved sauce to the sheet pan, tossing to combine.
- Continue baking for another 10 minutes until the chicken is thoroughly cooked and the vegetables are tender and caramelized.
- Serve hot over rice, garnished with chopped green onions, cilantro, and sesame seeds.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.Notes
For added flavor, marinate the chicken in the sauce for 30 minutes before baking.
Feel free to substitute the veggies based on what you have on hand.
This dish pairs wonderfully with steamed rice.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Dinner
- Method: Baking
- Cuisine: Hawaiian
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 14g
- Sodium: 800mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 44g
- Fiber: 2g
- Protein: 28g
- Cholesterol: 80mg