Pineapple Chicken and Vegetable Sheet Pan

prepPreheat oven to 400°F / 200°C
prepLine rimmed sheet pan with parchment paper
1/3 cup / 80 ml extra virgin olive oil	Whisk marinade ingredients	Marinate 1 hour	Roast 15 min, add pineapple, roast 10 min, broil 3 min
1/3 cup / 80 ml reduced-sodium soy sauce
3 tablespoons brown sugar
4 garlic cloves, grated
2 teaspoons grated fresh ginger
1 teaspoon dry mustard
1 teaspoon wild sumac
1/2 teaspoon red pepper flakes
1 large red bell pepper, cut into 1-inch squares	Prepare vegetables and chicken
1 large yellow bell pepper, cut into 1-inch squares
1 large red onion, cut into wedges and halved
1-1/2 pounds / 680 g boneless, skinless chicken breasts or thighs, cut into 1-inch cubes
4 cups / 660 g pineapple chunks, fresh	Prepare pineapple

Read left to right — each column combines what's behind it. Tap a step to check it off.

Any recipe can look like this.

Paste a recipe, a link, or a photo of a cookbook page — get back the whole thing in one look.