Description
A delightful one-pan meal featuring tender chicken, sweet pineapple, and roasted peppers, delivering a tropical flavor experience.
Ingredients
Scale
- 1 ½ lbs (700 g) boneless skinless chicken breasts, cut into 1-inch pieces
- 1 red bell pepper, chopped into bite-sized pieces
- 1 yellow bell pepper, chopped into bite-sized pieces
- 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)
Sauce (for tossing & drizzling)
- ⅓ cup low-sodium soy sauce
- ¼ cup pineapple juice (from the can or fresh)
- 3 tbsp honey (or brown sugar)
- 2 tbsp rice vinegar (or apple cider vinegar)
- 1 tbsp cornstarch + 2 tbsp water (slurry — optional for thickening)
Instructions
- Preheat oven to 400°F (200°C). Line a large sheet pan with parchment paper or lightly grease with oil.
- Place chicken pieces, chopped bell peppers, onion wedges, and pineapple chunks on the prepared sheet pan in a single layer.
- In a small bowl, mix olive oil, minced garlic, salt, pepper, paprika, and chili flakes (if using). Drizzle over the chicken and veggies and toss gently to coat evenly.
- Place the sheet pan in the oven and roast for 20–25 minutes, flipping everything halfway through.
- While the tray roasts, whisk together soy sauce, pineapple juice, honey, and vinegar in a small saucepan over medium heat. Let it simmer for 3–4 minutes, then add cornstarch slurry if desired.
- Once the chicken and veggies are done, drizzle the sauce over or serve on the side for dipping. Garnish with sesame seeds or sliced green onions if desired.
- Serve immediately while hot.
Notes
For a thicker sauce, add cornstarch slurry while simmering. Avoid overcrowding the pan to ensure proper roasting. Can be served with rice, salads, or in wraps.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Hawaiian
Nutrition
- Serving Size: 1 serving
- Calories: 480
- Sugar: 20g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 4g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 55g
- Cholesterol: 65mg