Preparation Steps

• In a large bowl, whisk together soy sauce, pineapple juice, brown sugar, minced garlic, and grated ginger. Add chicken thighs and toss to coat. Cover and refrigerate for at least 30 minutes, or up to 4 hours, to marinate.
• Preheat your oven to 400°F (200°C). Arrange the sliced bell peppers and pineapple chunks in a single layer in a baking dish.
• Remove the chicken from the marinade, reserving the marinade for later use. Place the chicken thighs over the vegetables and pineapple in the baking dish. Season lightly with salt and black pepper.
• Bake the chicken and vegetables for 20 minutes.
• While the chicken bakes, pour the reserved marinade into a small saucepan. Bring it to a simmer over medium heat. In a small separate bowl, whisk together the cornstarch and water to create a smooth slurry. Slowly whisk the slurry into the simmering marinade. Cook, stirring constantly, until the sauce thickens, which should take about 2-3 minutes.
• After the initial 20 minutes, carefully remove the baking dish from the oven. Pour the thickened sauce evenly over the chicken, vegetables, and pineapple. Return the dish to the oven and bake for another 10-15 minutes, or until the chicken is thoroughly cooked and reaches an internal temperature of 165°F (74°C).
• Garnish with chopped cilantro and sesame seeds, if desired. Serve hot, ideally with a side of steamed white rice.