Ingredients:

  • 1.5 lbs boneless skinless chicken breasts, cut into 1-inch cubes
  • 2 cups fresh pineapple chunks
  • 1 large red bell pepper, chopped into 1-inch pieces
  • 1 medium red onion, cut into wedges
  • 2 tbsp olive oil
  • 1 tsp salt
  • ½ tsp black pepper
  • ½ cup pineapple juice
  • ¼ cup soy sauce
  • 2 tbsp honey
  • 1 tbsp rice vinegar
  • 1 tsp minced fresh ginger
  • 2 cloves garlic, minced

Instructions:

  1. Prep the Oven. Preheat your oven to 200°C (400°F). Line your sheet pan with parchment paper. Note: Doing this first ensures the oven is fully hot, which is key for the initial sear.
  2. Toss the Base. Place the cubed chicken, pineapple, peppers, and onions directly on the pan. Drizzle with 2 tbsp olive oil, 1 tsp salt, and ½ tsp black pepper. Toss with your hands until everything is glossy.
  3. Whisk the Glaze. In a small bowl, combine the pineapple juice, soy sauce, honey, rice vinegar, ginger, and garlic. Whisk until the honey is fully dissolved and the mixture is smooth.
  4. First Glaze Coat. Pour two thirds of the glaze over the chicken and vegetables. Toss gently to ensure every piece is submerged in the liquid.
  5. Arrange the Pan. Spread everything into a single layer. Make sure no pieces are overlapping. Wait until you see a clear space between the chicken and the pineapple to ensure proper airflow.
  6. Initial Roast. Slide the pan into the oven. Roast for 12-15 minutes. Listen for a light sizzle as the sugars begin to bubble.
  7. The Flip and Finish. Remove the pan. Use a spatula to toss the ingredients, flipping the chicken pieces. Drizzle the remaining one third of the glaze over the top.
  8. Final Roast. Return to the oven for another 10 minutes. Watch for the pineapple edges to turn dark brown and the chicken to look lacquered.
  9. Temperature Check. Use your thermometer to ensure the chicken reaches an internal temperature of 74°C (165°C). According to [USDA FoodData](https://fdc.nal.usda.gov), this is the safety threshold for poultry.
  10. Rest and Serve. Let the pan sit for 5 minutes. This allows the glaze to thicken and cling to the meat.