## Instructions
1. **Preheat & Prep:** Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper for easy cleanup.
2. **Make the Sauce:** In a medium bowl, whisk together the reserved pineapple juice, soy sauce, honey, apple cider vinegar, grated ginger, minced garlic, and red pepper flakes (if using).
3. **Combine Ingredients:** In a large bowl, combine the chicken pieces, drained pineapple chunks, red bell pepper, red onion wedges, and broccoli florets. Pour the prepared sauce over the chicken and vegetables, tossing gently to ensure everything is evenly coated.
4. **Bake:** Spread the chicken and vegetable mixture in a single layer on the prepared baking sheet.
5. **Cook to Perfection:** Bake for 20-25 minutes, or until the chicken is cooked through and the vegetables are tender-crisp. You can flip the chicken halfway through for even cooking.
6. **Garnish & Serve:** Remove from the oven. Garnish with sesame seeds and fresh cilantro, if desired. Serve immediately over cooked rice.
## Short Tips
* **Don’t overcrowd the pan!** If your baking sheet is too full, use two sheets to ensure everything cooks evenly and gets a nice caramelization.
* **Vary your veggies!** Feel free to swap in other quick-cooking vegetables like snap peas, zucchini, or carrots.
* **Marinate for more flavor!** For an even deeper flavor, you can marinate the chicken in the sauce for 30 minutes to an hour before baking.
* **Spice it up!** If you like more heat, add a pinch of sriracha to the sauce or a few extra red pepper flakes.
* **Grilled option:** This recipe can also be adapted for the grill! Thread the chicken and veggies onto skewers and brush with the sauce while grilling.
