Description
A tropical-inspired dish featuring succulent chicken, sweet pineapple, and colorful bell peppers, all roasted together for a delicious weeknight meal.
Ingredients
Scale
- 4 boneless chicken breasts or thighs
- 1 cup fresh pineapple, cubed
- 2 bell peppers (any color), sliced
- ¼ cup soy sauce
- 2 tablespoons honey
- 2 tablespoons olive oil
- 2 cloves of garlic, minced
- Salt and pepper to taste
Instructions
- Preheat the oven to 400°F (200°C).
- In a large bowl, combine chicken, pineapple, and bell peppers.
- In a separate bowl, whisk together soy sauce, honey, olive oil, garlic, salt, and pepper.
- Pour the sauce over the chicken mixture and toss to coat evenly.
- Spread the mixture on a sheet pan in a single layer for optimal cooking.
- Bake for 20-25 minutes or until the chicken is cooked through and the juices run clear (internal temp should reach 165°F or 75°C).
- Serve with rice or enjoy as-is for a low-carb option.
Notes
For enhanced flavor, marinate the chicken in the sauce for 30 minutes before cooking. Use a meat thermometer to check doneness accurately.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Hawaiian
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 9g
- Sodium: 800mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 33g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 80mg