Ingredients
Scale
- 1.5 lbs boneless, skinless chicken thighs (or breasts)
- 1 tablespoon olive oil
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon ground ginger
- Salt and pepper (to taste)
- 1 cup pineapple chunks (fresh or canned, drained)
- 1 red bell pepper (sliced)
- 1 green bell pepper (sliced)
- 1 cup snap peas (or broccoli florets)
- 1/4 cup soy sauce (low sodium)
- 1/4 cup honey (or brown sugar)
- 2 tablespoons rice vinegar (or apple cider vinegar)
- Sesame seeds (for garnish, optional)
- Chopped green onions (for garnish, optional)
Instructions
Step 1: Preheat the Oven
- Preheat your oven to 400°F (200°C). Line a large sheet pan with parchment paper or foil for easy cleanup.
Step 2: Prepare the Chicken
- In a large bowl, combine the chicken thighs with olive oil, garlic powder, onion powder, ground ginger, salt, and pepper. Toss to coat the chicken evenly.
Step 3: Prepare the Sauce
- In a small bowl, whisk together the soy sauce, honey, and rice vinegar until well combined.
Step 4: Assemble the Sheet Pan
- Place the seasoned chicken on the prepared sheet pan. Surround the chicken with pineapple chunks, sliced bell peppers, and snap peas.
- Pour the sauce over the chicken and vegetables, ensuring everything is well coated.
Step 5: Bake
- Bake in the preheated oven for 25–30 minutes, or until the chicken is cooked through (internal temperature should reach 165°F or 75°C) and the vegetables are tender.
Step 6: Serve
- Remove from the oven and let it rest for a few minutes. Garnish with sesame seeds and chopped green onions before serving. Serve warm over rice or quinoa if desired.
- Prep Time: 15
- Cook Time: 25