Description
A delicious one-pan meal featuring tender chicken, sweet pineapple, and vibrant vegetables, perfect for weeknight dinners.
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)
Sauce:
- 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 (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.
- Arrange the chicken pieces, chopped bell peppers, onion wedges, and fresh pineapple chunks on the prepared pan.
- Drizzle with olive oil and add minced garlic, salt, pepper, paprika, and chili flakes. Toss everything 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) and the veggies are tender.
- While baking, whisk the soy sauce, pineapple juice, honey, and vinegar in a saucepan over medium heat for 3–4 minutes. Stir in cornstarch slurry for thickening, if desired.
- Once done, drizzle the sauce over the chicken and veggies or serve it on the side. Garnish with sesame seeds or sliced green onions if desired.
Notes
For an air fryer version, cook at 375°F for about 15 minutes. Customize with other vegetables or sauces based on your preference.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Hawaiian
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 15g
- Sodium: 600mg
- Fat: 9g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 70mg