Description
A vibrant and flavorful dish combining juicy chicken, sweet pineapple, and colorful bell peppers, all roasted to perfection on a single sheet pan.
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)
- 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). Prepare your large sheet pan by lining it with parchment paper.
- Spread the chicken in even pieces on the prepared pan, then scatter the chopped bell peppers, red onion wedges, and pineapple chunks.
- Drizzle with olive oil, minced garlic, salt, pepper, and paprika. Toss everything together.
- Slide the pan into your preheated oven and roast for 20–25 minutes, flipping halfway through.
- Combine the soy sauce, pineapple juice, honey, and vinegar in a saucepan and bring to a simmer for 3–4 minutes.
- Once the chicken and veggies are roasted, drizzle or toss the sauce over the top and garnish as desired.
Notes
For maximum flavor, consider marinating the chicken in the sauce for an hour before cooking. You can swap the protein or vegetables based on preference.
Nutrition
- Serving Size: 1 serving
- Calories: 380
- Sugar: 18g
- Sodium: 700mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 44g
- Fiber: 3g
- Protein: 32g
- Cholesterol: 85mg