Hawaiian Chicken and Vegetables

4 boneless chicken breasts, or chicken tenderloins

2 c. pineapple chunks or tidbits, drained, reserve juice

1 red pepper, sliced

1 green peper, sliced

1 medium red onion, sliced

broccoli florets

edamame

zucchini slices

fresh mushrooms, sliced

1 T. oil

salt and pepper to taste

1 T. sesame seeds

2 T. chopped green onions, optional

For the Sauce:

1/2 c. reserved pineapple juice

1/4 c. soy sauce

3 T. honey

1 T. rice vinegar, or apple cider vinegar

1 t. sesame oil, optional

3 cloves garlic, minced

1 t. ginger, optional (gives it a kick!), I used veri veri teriyaki with ginger

1 T. cornstarch (for thickening)

2 T. water

Preheat oven to 400. Spray or line a large sheet pan. In a saucepan, combine pineapple juice, soy sauce, honey, rice vinegar, sesame oil, garlic, and ginger. Heat over medium heat until it begins to simmer. In a small bowl, combine cornstarch and water to create a slurry. Stir into sauce and cook for 1-2 minutes until sauce is thickened. Remove from heat and set aside. Arrange chicken in center of pan. Surround with peppers, onion, and pineapple (toss in olive oil first) . Season with salt and pepper. Brush half of sauce over the chicken and drizzle the rest over the vegetables. ***Toss lightly to coat. Roast in oven 30-35 minutes, until chicken is done and vegetables are tender. Broil the pan for 2-3 minutes for extra carmelization, optional. Sprinkle with sesame seeds and chopped green onions for garnish. Serve warm over rice or noodles. This was very tasty!

* Spice it up by adding red pepper flakes or sriracha

**Swap the chicken for shrimp, tofu, or porkchops

***I tossed all the vegetables and chicken in the oil, salt, pepper, and sauce before even putting on the pan, it's a much easier way to coat them.

1st pic: arranged on cookie sheet; 2nd pic with seasonings & sauce added before roasting; 3rd pic: after roasting and adding sesame seeds; 4th pic, ready to eat--there's rice under the chicken; 5th pic: another view--yummy!