Sheet Pan Hawaiian BBQ Chicken with Pineapple and Peppers

Instructions

1. 1

   Heat the oven to 425°F. Start the rice on the stove according to package directions.

2. 2

   Cut the chicken into 1.5-inch pieces and the peppers and onion into chunks. Drain the pineapple, saving 2 tbsp juice.

3. 3

   Toss the chicken and vegetables with oil, salt and pepper and spread on a sheet pan. Roast 15 minutes.

4. 4

   Add the pineapple, then stir the BBQ sauce with the reserved juice and spoon over everything. Roast 8-10 minutes more until the sauce is sticky and the chicken reaches 165°F.

5. 5

   Serve over the rice.