Instructions:
1. **Preheat & Prep:** Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper for easy cleanup.
2. **Combine Sauce:** In a small bowl, whisk together the reserved pineapple juice, olive oil, soy sauce, honey, ginger, minced garlic, and red pepper flakes (if using). Season with a pinch of salt and pepper.
3. **Assemble on Pan:** On the prepared baking sheet, arrange the chicken cubes, pineapple chunks, red bell pepper, green bell pepper, red onion, and broccoli florets in a single layer.
4. **Drizzle and Toss:** Pour the prepared sauce evenly over all the ingredients on the baking sheet. Use your hands or tongs to gently toss everything together, ensuring the chicken and veggies are well coated.
5. **Bake:** Bake for 20-25 minutes, or until the chicken is cooked through and the vegetables are tender-crisp. You can stir halfway through baking for more even cooking.
6. **Serve & Garnish:** Remove from the oven and let rest for a few minutes. Garnish with fresh cilantro and/or sesame seeds if desired. Serve immediately with rice or quinoa for a complete meal.
Short Tips:
* **Customizable Veggies:** Feel free to swap out the vegetables based on what you have on hand or what your family enjoys. Zucchini, snap peas, or carrots would also be delicious!
* **Marinade Time:** For an extra flavor boost, you can marinate the chicken and veggies in the sauce for 15-30 minutes before baking.
* **Crispier Finish:** If you like your veggies a bit more caramelized, you can broil the pan for the last 2-3 minutes, keeping a close eye on it to prevent burning.
* **Spice It Up:** Want more heat? Increase the red pepper flakes or add a dash of sriracha to the sauce.
* **Meal Prep Friendly:** This recipe is great for meal prepping! Store leftovers in an airtight container for up to 3-4 days in the refrigerator.
