Daily Recipes

🛒 Ingredients:

• 1.5 to 2 lbs chicken breast or thighs, cut into chunks

• 1 red bell pepper, chopped

• 1 yellow bell pepper, chopped

• 1 red onion, sliced

• 1 ½ cups fresh or canned pineapple chunks

• 2 tablespoons olive oil

• Salt & pepper, to taste

🌴 For the Hawaiian-style sauce:

• 1/2 cup pineapple juice (from can or fresh)

• 1/4 cup soy sauce

• 2 tablespoons brown sugar

• 1 tablespoon rice vinegar (or white vinegar)

• 1 tablespoon ketchup

• 2 cloves garlic, minced

• 1 teaspoon ginger, grated (optional)

• 1 tablespoon cornstarch + 2 tbsp water (for thickening)

🔥 Instructions:

1. Preheat oven to 400°F (200°C). Line a sheet pan with parchment or foil for easier cleanup.

2. Prepare the sauce:

   • In a small saucepan, combine pineapple juice, soy sauce, brown sugar, vinegar, ketchup, garlic, and ginger.

   • Bring to a simmer. Mix cornstarch and water in a small bowl and stir it into the sauce.

   • Let it simmer for 2-3 minutes until thickened. Set aside.

3. Toss chicken & veggies:

   • In a large bowl, combine chicken chunks, bell peppers, onion, and pineapple.

   • Drizzle with olive oil, season with salt and pepper.

   • Pour half of the sauce over and toss everything to coat.

4. Spread on sheet pan:

   • Spread everything in a single layer on the sheet pan.

   • Bake for 20-25 minutes, or until chicken is cooked through (internal temp of 165°F/74°C).

5. Finish and serve:

   • Drizzle with the remaining sauce or serve it on the side.

   • Garnish with green onions or sesame seeds if desired.

   • Serve over rice or cauliflower rice.

Want a spicy kick? Add a dash of sriracha or red pepper flakes to the sauce 🌶️

Let me know if you want a version with tofu, or if you’re meal prepping!