Description
A delightful sheet pan meal featuring juicy chicken, fresh pineapple, and vibrant bell peppers, embodying the flavors of the tropics.
Ingredients
Scale
- 1 ½ lbs 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 (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 your oven to 400°F (200°C) and line a large sheet pan with parchment paper or lightly grease it.
- Spread the chicken, bell peppers, onion, and pineapple on the prepared pan.
- Drizzle with olive oil, garlic, salt, pepper, paprika, and chili flakes. Toss everything together to coat evenly.
- Roast in the oven for 20–25 minutes, flipping halfway through, until the chicken reaches an internal temperature of 165°F (74°C).
- While the chicken and veggies are baking, whisk soy sauce, pineapple juice, honey, and vinegar together in a saucepan. Simmer for 3–4 minutes, stirring occasionally. If desired, add the cornstarch slurry to thicken the sauce until glossy.
- Once the chicken and vegetables are ready, drizzle the sauce over the top (or serve on the side for dipping). Garnish with sesame seeds or sliced green onions if desired.
Notes
For a richer flavor, consider marinating the chicken in the sauce for 30 minutes before baking. Feel free to adjust the level of chili flakes based on your preference for heat.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Hawaiian
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 12g
- Sodium: 600mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 75mg