Ingredients
Scale
- 4 boneless, skinless chicken breasts or thighs
- 1 cup pineapple chunks (fresh or canned)
- 1 red bell pepper, sliced
- 1 yellow bell pepper, sliced
- 1 red onion, sliced
- 1/4 cup soy sauce or tamari
- 2 tablespoons honey or maple syrup
- 2 cloves garlic, minced
- 1 tablespoon ginger, grated
- 2 tablespoons olive oil
- Salt and pepper, to taste
- Optional garnish: chopped cilantro, sesame seeds, lime wedges
Instructions
- In a small bowl, whisk together soy sauce, honey, minced garlic, grated ginger, olive oil, salt, and pepper until well combined. This marinade infuses the chicken with tropical sweetness and savory depth.
- Place chicken pieces in a resealable plastic bag or shallow dish and pour half of the marinade over them. Seal or cover and refrigerate for at least 30 minutes.
- Preheat your oven to 400°F (200°C). Line a sheet pan with parchment paper or a silicone baking mat for easy cleanup.
- Remove marinated chicken from the fridge. Arrange the chicken on the prepared sheet pan and surround with pineapple chunks, sliced bell peppers, and red onion. Drizzle with remaining marinade.
- Bake for 25-30 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and vegetables are tender. For extra crispiness, broil for 2-3 minutes.
Notes
- For extra flavor, sprinkle toasted sesame seeds or chopped green onions before serving.
- You can substitute chicken thighs for breasts for juicier meat.
- Feel free to add zucchini or snap peas for variation.
- Make it gluten-free using tamari or coconut aminos instead of soy sauce.
- Best served immediately but leftovers can be stored in an airtight container in the fridge for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Hawaiian
- Diet: Gluten-Free, Dairy-Free, Nut-Free
Nutrition
- Serving Size: 1 plate
- Calories: 350 kcal Kcal
- Sugar: 12 g
- Sodium: 950 mg
- Fat: 16 g
- Saturated Fat: 3 g
- Unsaturated Fat: 13 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 3 g
- Protein: 30 g
- Cholesterol: 85 mg