Description
A vibrant dish pairing juicy chicken with fresh pineapple and colorful peppers, offering a delightful mix of sweet and savory flavors.
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
- 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
- Preheat your oven to 400°F (200°C). Line a large sheet pan with parchment paper or lightly grease it.
- Spread the chicken, bell peppers, onion, and pineapple evenly across the pan.
- Drizzle everything with olive oil and sprinkle with minced garlic, salt, pepper, paprika, and chili flakes. Toss to coat evenly.
- Place your pan in the preheated oven and roast for 20–25 minutes, flipping halfway through.
- Whisk together the soy sauce, pineapple juice, honey, and vinegar in a small saucepan. Simmer for 3–4 minutes, thickening if desired.
- Drizzle the sauce over the chicken and veggies once baking is done, or serve it on the side as a dip.
Notes
For a vegetarian option, substitute chicken with tofu. Adjust the spice levels based on preference.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Hawaiian
Nutrition
- Serving Size: 1 serving
- Calories: 410
- Sugar: 14g
- Sodium: 700mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 80mg