Hawaiian Chicken Sheet Pan

Makes 4 Servings

Ingredients

• 1 ½ lbs chicken breast, cut into cubes

• 1 red bell pepper, chopped

• 1 yellow bell pepper, chopped

• 1 red onion, cut into wedges

• 1 ½ cups fresh pineapple chunks

• 2 tbsp olive oil

• 2 cloves garlic minced

• Seasonings: salt, black pepper, paprika, chili flakes

• Sauce for tossing:

  • 1/3 cup low-sodium soy sauce

  • ¼ cup pineapple juice

  • 3 tbsp honey or brown sugar

  • 2 tbsp rice vinegar or apple cider vinegar

Instructions:
Preheat oven to 400 F. Line a large sheet pan with parchment paper. On the pan, spread chicken, bell peppers, onion, and pineapple. Drizzle with olive oil and seasonings, and toss to coat evenly. Roast for 20-25 minutes, flipping halfway until the chicken is fully cooked. While the sheetpan is baking, whisk soy sauce, pinapple juice, honey, and vinegar in a sauce pan. Let simmer for 3-4 minutes. If you want the sauce to be thicker, stir in a tablespoon of cornstarch. Once chicken and veggies are done, drizzle sauce over the top. Optional to top with sesame seeds or sliced green onions, and a side of rice!

Nutrition (with no rice) | calories: 370, protein: 36g, carbs: 29g, fat: 11g, fiber: 3g