Sheet Pan Hawaiian Pineapple Chicken

6–8 servings

prepPreheat oven to 420°F / 215°C
1 (20 oz / 565 g) can pineapple chunks	Toss chicken, veggies, pineapple & oil	Spread on foil-lined sheet pans	Roast 420°F / 215°C, 20 min	Pour sauce over sheet pans, stir to coat	Bake 420°F / 215°C, 10 min until sticky
1 red onion, chopped into 1–2 inch chunks
2 green bell peppers, chopped into 1–2 inch chunks
1 red bell pepper, chopped into 1–2 inch chunks
1 yellow bell pepper, chopped into 1–2 inch chunks
3 chicken breasts (about 1 1/2 lb / 680 g), cut into 1 inch chunks
3–4 Tb / 45–60 ml olive oil
garlic salt, to taste
lemon pepper, to taste
1 cup / 240 ml reserved pineapple juice	Whisk sauce ingredients together	Boil sauce over medium-high heat, 2 min
1/4 cup / 60 ml water
3/4 cup / 180 ml apple cider vinegar
2 tsp soy sauce
1 tsp chicken bullion granules
1 cup / 200 g sugar
1 Tb / 15 g brown sugar
2 Tb / 16 g cornstarch
1/2 tsp garlic powder
1/4 tsp ginger
1/2 tsp lemon pepper

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