Description
A delightful one-pan dish featuring tender chicken, colorful vegetables, and sweet pineapple, perfect for any gathering.
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
- 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, then toss gently.
- Bake in the oven for 20–25 minutes, flipping halfway, until chicken reaches an internal temperature of 165°F (74°C).
- While the chicken and veggies bake, whisk together soy sauce, pineapple juice, honey, and vinegar in a saucepan over medium heat. Simmer for 3–4 minutes and add cornstarch slurry if desired.
- Drizzle the sauce over the roasted chicken and vegetables, serve hot, and enjoy!
Notes
For meal prep, you can assemble everything the night before and refrigerate. This dish can be made gluten-free by using tamari or coconut aminos instead of soy sauce.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Hawaiian
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 10g
- Sodium: 500mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 80mg
Keywords: Hawaiian, chicken, sheet pan, easy recipe, one pan, tropical flavors