# Components:
→ Protein
01 - 4 boneless, skinless chicken thighs (approximately 1 pound / 450 grams)
→ Vegetables
02 - 1 red bell pepper, cut into 1-inch pieces
03 - 1 yellow bell pepper, cut into 1-inch pieces
04 - 1 red onion, cut into wedges
05 - 1 cup (150 grams) sugar snap peas
06 - 2 cups (300 grams) fresh pineapple chunks
→ Glaze
07 - 1/4 cup (60 ml) low-sodium soy sauce
08 - 2 tablespoons (30 ml) honey
09 - 2 tablespoons (30 ml) rice vinegar
10 - 1 tablespoon (15 ml) toasted sesame oil
11 - 2 cloves garlic, minced
12 - 1 teaspoon fresh ginger, grated
13 - 1/2 teaspoon chili flakes (optional)
→ Garnish
14 - 2 tablespoons chopped fresh cilantro
15 - 1 tablespoon toasted sesame seeds
16 - Cooked jasmine rice, for serving (optional)
# Directions:
01 - Preheat your oven to 425°F (220°C). Line a large sheet pan with parchment paper for easy cleanup.
02 - In a small mixing bowl, whisk together the soy sauce, honey, rice vinegar, sesame oil, minced garlic, grated ginger, and chili flakes (if using) to create the glaze.
03 - Arrange the chicken thighs on the prepared sheet pan. Brush both sides of the chicken generously with half of the prepared glaze.
04 - Scatter the bell pepper pieces, red onion wedges, sugar snap peas, and pineapple chunks evenly around the chicken on the sheet pan. Drizzle the remaining glaze over the vegetables and pineapple.
05 - Roast in the preheated oven for 25–30 minutes, or until the chicken is cooked through (internal temperature reaches 165°F/74°C) and the vegetables are tender and slightly caramelized.
06 - For enhanced browning and caramelization, you may broil for the last 2–3 minutes of cooking, watching carefully to prevent burning.
07 - Remove from the oven. Sprinkle with chopped fresh cilantro and toasted sesame seeds. Serve hot, accompanied by cooked jasmine rice if desired.
