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
- 2 tablespoons olive oil
- 2 tablespoons soy sauce or tamari for gluten-free option
- 2 tablespoons honey or maple syrup
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- ½ teaspoon black pepper
- ¼ teaspoon salt
- Optional: fresh cilantro and lime wedges for garnish
Instructions
- Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper or a silicone mat.
- In a small bowl, whisk together soy sauce, honey, smoked paprika, garlic powder, black pepper, and salt to prepare the marinade.
- Coat the chicken breasts or thighs with the marinade and let sit for at least 15 minutes to absorb flavors.
- Place the marinated chicken on the prepared sheet pan. Roast for 20-25 minutes, until internal temperature reaches 165°F (74°C). Broil for an additional 2-3 minutes for a golden finish.
- While the chicken is roasting, toss sliced bell peppers and red onion with olive oil, salt, and pepper.
- About 10 minutes before the chicken is done, arrange the peppers, onion, and pineapple chunks around the chicken on the sheet pan. Continue roasting until vegetables are tender and caramelized.
- Remove from oven, garnish with chopped cilantro and lime wedges. Serve with rice, quinoa, or your preferred sides.
Notes
- Marinate the chicken for at least 15 minutes for maximum flavor infusion.
- You can substitute chicken thighs for breasts for a juicier option.
- Adjust cooking time if using larger or bone-in chicken pieces.
- For a spicy kick, add a sprinkle of red pepper flakes.
- Spread out the ingredients evenly on the sheet for uniform cooking.
- Prep Time: 15 minutes
- Cook Time: 20-25 minutes
- Category: Main Course
- Method: Roasting
- Cuisine: Tropical
- Diet: Gluten-Free, Dairy-Free
Nutrition
- Serving Size: 1 chicken breast with vegetables
- Calories: 320 Kcal
- Sugar: 15g
- Sodium: 650mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 28g
- Cholesterol: 75mg