Description
A colorful medley of succulent chicken, sweet pineapple, and vibrant vegetables roasted to perfection, offering a tropical escape with every bite.
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.
- On the prepared sheet pan, spread the chicken pieces, bell peppers, onion wedges, and pineapple evenly.
- Drizzle olive oil, then sprinkle with garlic, salt, pepper, paprika, and optional chili flakes. Toss to coat evenly.
- Roast for 20–25 minutes, flipping halfway until chicken reaches 165°F (74°C) and is golden brown.
- Meanwhile, whisk soy sauce, pineapple juice, honey, and vinegar in a saucepan over medium heat for 3–4 minutes. Optional: stir in cornstarch slurry for thickness.
- Once cooked, drizzle sauce over the chicken and vegetables or serve on the side. Garnish with toasted sesame seeds or sliced green onions.
Notes
Marinate the chicken beforehand for extra flavor. Make-ahead tips include chopping veggies a day prior and storing them in separate containers.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Roasting
- Cuisine: Hawaiian
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 10g
- Sodium: 700mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 32g
- Cholesterol: 70mg