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