Step 3: Prepare the Vegetables and Preheat the Oven
Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper for easy cleanup.
Arrange the bell peppers, red onion, and pineapple chunks on the baking sheet.
Step 4: Assemble and Bake
Place the marinated chicken pieces onto the sheet pan, arranging them evenly among the vegetables and pineapple.
Drizzle any remaining marinade from the bag over the chicken and vegetables. Season with salt and pepper.
Bake for 20-25 minutes or until the chicken is cooked through and the vegetables are tender. Midway through baking, you can toss the ingredients for even cooking.
Step 5: Prepare the Glaze
While the sheet pan is baking, pour the reserved marinade into a small saucepan.
Bring the marinade to a simmer over medium heat, stirring continuously until it thickens into a glaze (about 5 minutes).
Once the sheet pan is done, drizzle the glaze over the chicken and vegetables for extra flavor.
Step 6: Garnish and Serve
Remove the sheet pan from the oven and garnish with chopped green onions and sesame seeds if desired.
Serve over steamed rice, cauliflower rice, or enjoy as-is for a low-carb option!
