Step 1: Preheat the Oven

Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper or lightly grease it with oil.

Step 2: Prep the Ingredients

• Dice the chicken breast into 1-inch cubes.
• Cut the bell peppers and red onion into similar-sized pieces.
• Chop the pineapple into bite-sized chunks.

Step 3: Make the Marinade

In a mixing bowl, whisk together:

• Soy sauce, ketchup, honey, pineapple juice, rice vinegar, garlic, ginger, and red pepper flakes.
• Slowly whisk in the arrowroot powder until fully dissolved.

Step 4: Coat the Chicken and Vegetables

• Place the chicken, bell peppers, and red onion in a large mixing bowl.
• Pour the marinade over the chicken and veggies, tossing until everything is evenly coated.

Step 5: Arrange on the Baking Sheet

• Spread the chicken and vegetable mixture in a single layer on the baking sheet.
• Avoid overcrowding to allow for proper roasting.

Step 6: Bake the Chicken and Vegetables

• Bake for 10 minutes at 400°F (200°C).
• Remove from the oven and scatter the pineapple chunks over the mixture.
• Toss lightly to coat everything in the sauce.

Step 7: Continue Baking

• Return to the oven and bake for an additional 15 minutes until the chicken is fully cooked and the veggies are slightly caramelized.

Step 8: Broil for Crispiness (Optional)

• For an extra charred and crispy texture, switch your oven to broil mode for the last 3-4 minutes.
• Watch closely to prevent burning.

Step 9: Serve & Enjoy!

• Remove from the oven and let it rest for 5 minutes.
• Serve over steamed rice, quinoa, or lettuce wraps.
• Drizzle with the extra sauce from the pan for added flavor.