Ingredients:

  • 1.5 lbs chicken breast, cut into 1-inch cubes
  • 2 cups fresh pineapple chunks
  • 1 large red bell pepper, diced
  • 1 large green bell pepper, diced
  • 1/2 cup pineapple juice
  • 1/4 cup soy sauce
  • 2 tbsp honey
  • 1 tbsp minced garlic
  • 1 tsp freshly grated ginger
  • 1 tbsp vegetable oil

Instructions:

  1. Preheat your oven to 400°F (200°C) and line a large rimmed baking sheet with parchment paper.
  2. In a medium bowl, whisk together the pineapple juice, soy sauce, honey, garlic, ginger, and vegetable oil. Note: Whisk until the honey is fully integrated and the sauce is smooth.
  3. Toss the cubed chicken, pineapple chunks, and diced bell peppers in the glaze. Mix until every piece is thoroughly coated and the sauce is evenly distributed.
  4. Spread the mixture across the sheet pan in a single layer. Note: Leave about 1/2 inch of space between ingredients to ensure roasting instead of steaming.
  5. Roast in the center rack for 18-22 minutes. Cook until the chicken reaches an internal temperature of 165°F (74°C) and the pineapple is caramelized.
  6. Listen for the sizzle and smell for that deep, toasted sugar aroma.
  7. Optional: Switch to the broiler for the final 2 minutes. Watch closely until the edges of the pineapple are charred and dark brown.
  8. Remove from the oven and let it rest for 5 minutes on the pan. Note: This allows the juices to redistribute so the meat stays velvety.