Sheet Pan Hawaiian Pineapple Chicken

INGREDIENTS:

• 1 (20 ounce) can pineapple chunks
• 1 red onion
• 2 green bell peppers
• 1 red bell pepper
• 1 yellow bell pepper
• 3 chicken breasts (about 1 1/2 pounds)

SAUCE:

• 1 C of pineapple juice
• 1/4 C water
• 3/4 C apple cider vinegar
• 2 tsp soy sauce
• 1 tsp chicken bullion granules
• 1 C sugar
• 1 Tb brown sugar
• 2 Tb cornstarch
• 1/2 tsp garlic powder
• 1/4 tsp ginger
• 1/2 tsp lemon pepper

INSTRUCTIONS:

1. Preheat your oven to 420 degrees.
2. Grab a (20 ounce) can of pineapple chunks. Pour as much juice as you can into a large glass measuring cup.
3. Chop 1 red onion, 2 green bell peppers, 1 red pepper and 1 yellow pepper into large 1-2 inch chunks. You'll want to be sure that they are all about the same size so they cook evenly.
4. Cut 3 chicken breasts into 1 inch chunks.
5. Place the chicken, veggies and pineapple chunks into a large bowl.
6. Drizzle 3-4 Tb olive oil into the bowl and toss to coat.
7. Sprinkle the chicken and veggies with garlic salt and lemon pepper.
8. Stir to combine.
9. Line two large baking sheets with tin foil and spread the mixture out evenly over them.
10. .......................
11. .......................

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