Hawaiian Chicken Sheet Pan

Ingredients
1.5 lbs boneless, skinless chicken breasts, cut into 1-inch cubes
1 large red bell pepper, cut into 1-inch pieces
1 large yellow or orange bell pepper, cut into 1-inch pieces
1 red onion, cut into wedges
1 (20 oz) can pineapple chunks, drained (reserve juice)
1/4 cup soy sauce
3 tablespoons brown sugar
2 tablespoons pineapple juice (from the can)
1 tablespoon cornstarch
1 teaspoon garlic powder
1/2 teaspoon ginger
1/4 teaspoon red pepper flakes (optional)
1 tablespoon olive oil
Instructions
Preheat oven to 400°F (200°C).
Prepare the chicken and vegetables: In a large bowl, combine the chicken, bell peppers, onion, and pineapple chunks.
Make the sauce: In a small bowl, whisk together soy sauce, brown sugar, pineapple juice, cornstarch, garlic powder, ginger, and red pepper flakes (if using).
Combine chicken and sauce: Pour the sauce over the chicken and vegetable mixture and toss to coat evenly.
Spread on sheet pan: Spread the mixture in a single layer on a large rimmed baking sheet.
Bake: Roast in the preheated oven for 30-35 minutes, or until the chicken is cooked through and the vegetables are tender.a