Description
A vibrant combination of tender chicken, crisp bell peppers, and sweet pineapple, bringing a taste of the tropics to your dinner table.
Ingredients
Scale
- 1 ½ lbs (700 g) boneless skinless chicken breasts, cut into 1-inch pieces
- 1 red bell pepper, chopped
- 1 yellow bell pepper, chopped
- 1 small red onion, cut into wedges
- 1 ½ cups fresh pineapple chunks (or canned, drained)
- 2 tbsp olive oil
- 2 cloves garlic, minced
- ½ tsp salt
- ½ tsp black pepper
- ½ tsp paprika
- ¼ tsp chili flakes (optional)
- ⅓ cup low-sodium soy sauce
- ¼ cup pineapple juice
- 3 tbsp honey (or brown sugar)
- 2 tbsp rice vinegar (or apple cider vinegar)
- 1 tbsp cornstarch + 2 tbsp water (optional for thickening)
Instructions
- Prep the oven to 400°F (200°C) and line a large sheet pan with parchment paper or lightly grease it.
- Assemble the chicken, bell peppers, onion, and pineapple on the prepared pan.
- Season with olive oil, garlic, salt, pepper, paprika, and chili flakes. Toss to coat evenly.
- Bake for 20–25 minutes, flipping halfway through, until the chicken is fully cooked (165°F / 74°C internal temperature).
- Make the sauce by whisking together soy sauce, pineapple juice, honey, and vinegar in a saucepan and simmering for 3–4 minutes. Add cornstarch slurry if desired for thickness.
- Finish by drizzling the sauce over the roasted chicken and veggies or serve on the side. Garnish with sesame seeds or sliced green onions if desired.
Notes
This dish is meal prep-friendly; assemble ahead of time and refrigerate. Leftovers can be stored in an airtight container for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Hawaiian
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 12g
- Sodium: 600mg
- Fat: 9g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 28g
- Cholesterol: 70mg