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4 large boneless skinless chicken breasts 1 red bell pepper 1 orange bell pepper 1 cup pineapple diced 1 green bell pepper 1 purple onion Sauce ½ cup brown sugar ½ cup soy sauce ¼ cup pineapple juice 2 garlic cloves ¼ teaspoon pepper ½ teaspoon salt 1 tablespoon corn starch 1 tablespoon water
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In a small saucepan, whisk together the brown sugar, soy sauce, pineapple juice, garlic, pepper, and salt. In a small bowl, whisk together the water and cornstarch. Slowly whisk into the mixture. Bring to boil and boil about 1-3 minutes until the mixture just starts to thicken. Remove from heat and reserve ¼ cup of the sauce for later. Marinate the chicken in the sauce in the fridge for at least 30 minutes. Cut veggies and chicken into bite sized pieces. Spread veggies and chicken out on sheet pan covered with foil Mix with sauce. Preheat the oven to 450°F. Bake 22-26 minutes or until chicken reaches 165°F.
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