Sauce

2 1/2 tablespoons soy sauce

1/3 cup ketchup

3 tablespoons pineapple juice concentrate (thawed if frozen solid)

2 tablespoons packed brown sugar (light or dark)

1 1/2 tablespoons rice vinegar

2 1/2 teaspoons cornstarch

2 teaspoons Worcestershire sauce

2 teaspoons freshly minced garlic (about 2 cloves)

2 teaspoons freshly grated ginger

3/4 teaspoon freshly ground black pepper

Chicken and Vegetables

1 medium green bell pepper, cut into 1-inch pieces

1 medium red bell pepper, cut into 1-inch pieces

1 small red onion, cut into chunks

1 1/2 pounds boneless skinless chicken breasts, diced into 1-inch cubes

2 cups fresh pineapple chunks

2 tablespoons chopped fresh cilantro (optional garnish)

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Preheat the Oven
Preheat your oven to 350°F. Lightly coat a rimmed 18 x 13-inch baking sheet with non-stick cooking spray.
Prepare the Sauce
In a medium bowl, whisk together soy sauce, ketchup, pineapple juice concentrate, brown sugar, rice vinegar, cornstarch, Worcestershire sauce, garlic, ginger, and black pepper until smooth.
Assemble the Pan
Spread the diced chicken, green bell pepper, red bell pepper, and red onion evenly on the prepared baking sheet. Pour the sauce over the top and toss gently to coat everything thoroughly.
First Bake
Place the sheet pan in the oven and bake for 10 minutes.
Add Pineapple
Remove the pan from the oven and stir the mixture to redistribute the sauce. Add the fresh pineapple chunks evenly across the pan.
Finish Baking
Return the pan to the oven and bake an additional 7 to 10 minutes, or until the chicken is fully cooked through and reaches an internal temperature of 165°F.
Final Toss and Serve
Remove from the oven and toss once more to coat in the thickened sauce. Garnish with chopped cilantro if desired. Serve warm over coconut rice, white rice, or brown rice.

Fresh pineapple is recommended. Frozen or canned pineapple is not ideal for this recipe because it releases excess liquid and can alter the texture of the dish.
Cut chicken evenly to ensure uniform cooking.
Avoid overcrowding the baking sheet to allow the ingredients to roast instead of steam.
Pineapple juice concentrate substitute: If unavailable, apple juice concentrate can be used as an alternative.
Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet or microwave until warmed through.