Description
A delightful one-pan meal that combines sweet pineapple, savory chicken, and vibrant bell peppers, bringing tropical bliss right to your dining 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)
Instructions
- Preheat the oven to 400°F (200°C).
- Line a large sheet pan with parchment paper or lightly grease it.
- Assemble ingredients: on the pan, spread chicken, bell peppers, onion, and pineapple.
- Drizzle with olive oil, garlic, salt, pepper, paprika, and chili flakes. Toss to coat evenly.
- Bake: Roast for 20–25 minutes, flipping halfway, until chicken is fully cooked (165°F / 74°C internal temp).
- Make the sauce: While baking, whisk soy sauce, pineapple juice, honey, and vinegar in a saucepan.
- Simmer for 3–4 minutes. If you like it thicker, stir in cornstarch slurry and cook until glossy.
- Finish: Once chicken and veggies are done, drizzle sauce over top (or serve on the side for dipping).
- Garnish with sesame seeds or sliced green onions if desired.
Notes
For deeper flavors, marinate the chicken in the sauce for a few hours before baking. Test chicken temperature to ensure it reaches 165°F for safety.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Hawaiian
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 12g
- Sodium: 700mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 70mg