1. Preheat the Oven:

   • Preheat your oven to 400°F (200°C) to ensure even cooking and caramelization.

   • Beginner Tip: Allow the oven to fully preheat for consistent results; use an oven thermometer if needed.

2. Create the Marinade:

   • In a large mixing bowl, whisk together 2 tbsp soy sauce, 2 tbsp olive oil, 1 tsp garlic powder, 1 tsp paprika, salt, and pepper until well combined.

   • Beginner Tip: Whisk thoroughly to blend flavors; taste and adjust salt sparingly, as soy sauce is salty.

3. Marinate the Chicken:

   • Add 2 lbs diced chicken breast to the marinade, tossing to coat evenly.

   • Let marinate for 15 minutes at room temperature, or up to 30 minutes in the fridge for deeper flavor.

   • Beginner Tip: Dice chicken into 1-inch pieces for even cooking; stir halfway through marinating to ensure full coverage.

4. Prep the Vegetables and Pineapple:

   • Chop 1 large bell pepper and 1 medium red onion into bite-sized pieces (about 1-inch).

   • If using fresh pineapple, cut 2 cups into chunks; if canned, drain well to avoid excess liquid.

   • Beginner Tip: Cut ingredients uniformly for even roasting; pat canned pineapple dry to prevent a soggy dish.

5. Assemble on the Sheet Pan:

   • On a large sheet pan (lined with parchment or foil for easier cleanup, if desired), spread the marinated chicken, bell pepper, red onion, and pineapple chunks in a single layer.

   • Ensure pieces are not overcrowded to promote even browning.

   • Beginner Tip: Use a large enough pan (18×13 inches) to avoid steaming; toss ingredients in the marinade bowl first for even coating.

6. Roast to Perfection:

   • Place the sheet pan in the preheated oven and roast for 25–30 minutes, tossing gently with a spatula halfway through to ensure even cooking.

   • The dish is done when the chicken reaches 165°F (74°C) internally and the vegetables are tender with slightly caramelized edges.

   • Beginner Tip: Use a meat thermometer for accurate chicken doneness; check pineapple for slight browning for optimal flavor.

7. Serve and Savor:

   • Remove the pan from the oven and let rest for 3–5 minutes to allow flavors to meld.

   • Serve hot over cooked rice, quinoa, or as a standalone dish, optionally garnished with chopped green onions or cilantro.

   • Beginner Tip: Fluff rice before serving for a light base; scoop portions carefully to include chicken, veggies, and pineapple in each serving.

Cooking Tips

• Chicken Prep: Dice chicken evenly to ensure uniform cooking; pat dry before marinating for better marinade adhesion.

• Pineapple Choice: Fresh pineapple offers brighter flavor, but canned (in juice, not syrup) works well; drain thoroughly to avoid excess moisture.

• Even Roasting: Spread ingredients in a single layer and avoid piling; use two sheet pans if needed for larger batches.

• Marinade Timing: Don’t marinate longer than 1 hour, as soy sauce can make chicken too salty or soft.

• Flavor Boost: Add a splash of pineapple juice (1 tbsp) to the marinade for extra tropical sweetness, or sprinkle with sesame seeds after roasting.