4 boneless, skinless chicken breasts, cut into bite-sized pieces
1 orange bell pepper, cut into chunks
1 red bell pepper, cut into chunks
20 oz can pineapple chunks, drained
2 T Cookies Flavor Enhancer seasoning (or any bbq seasoning)
½ cup Cookies Korean Stir-Fry Sauce
Preheat the oven to 425 degrees. Grease a large, rimmed cookie sheet with cooking spray.
Cut the chicken and peppers into bite-sized chunks, putting each into a bowl. Liberally season the chicken with the seasoning, tossing to coat.
Place the chicken, peppers and pineapple chunks onto the sheet pan and spread out evenly.
Roast the mixture for 15 minutes. Remove from the oven and stir. Return the pan back to the oven for cook for another 10 minutes, remove from the oven and toss with the Korean Stir-Fry Sauce.
Serve warm over white rice.
This recipe was created by Ally’s Sweet & Savory Food.