Ingredients

Instructions

1. 1

   Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper or spray with non-stick cooking spray.

2. 2

   In a small mixing bowl, whisk together the ketchup, rice vinegar, brown sugar, soy sauce, garlic powder, and cornstarch until the sugar dissolves and no lumps remain.

3. 3

   Place the cubed chicken, pineapple chunks, red and green bell peppers, and onion wedges onto the prepared baking sheet.

4. 4

   Season the chicken and vegetable mixture lightly with salt and black pepper.

5. 5

   Pour the sauce over the ingredients on the baking sheet and toss everything with tongs or your hands until thoroughly coated.

6. 6

   Spread the mixture out into a single, even layer to ensure proper roasting.

7. 7

   Bake for 20 to 25 minutes, tossing the mixture once halfway through cooking, until the chicken is cooked through and the sauce is sticky and bubbly.

8. 8

   Remove from the oven and serve hot over steamed white rice.