Description
A delightful blend of tender chicken, colorful vegetables, and sweet pineapple, all roasted on a single sheet pan for a satisfying family meal.
Ingredients
- 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)
- 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 (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, chopped bell peppers, onion wedges, and pineapple chunks evenly across the pan.
- Drizzle olive oil over the top, then add garlic, salt, pepper, paprika, and chili flakes. Toss everything gently to coat all ingredients evenly.
- Bake for 20–25 minutes, flipping halfway through, until chicken is fully cooked with an internal temperature of 165°F (74°C).
- Whisk together soy sauce, pineapple juice, honey, and vinegar in a saucepan. Simmer for 3–4 minutes, stirring in cornstarch slurry if a thicker sauce is desired.
- Remove from the oven, drizzle sauce over the chicken and veggies, and garnish with sesame seeds or sliced green onions if desired.
Notes
Marinating chicken for a few hours can enhance flavors. Ensure uniformity in chicken size for even cooking. Broil for extra caramelization if desired.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Hawaiian