Description
A vibrant, one-pan Hawaiian-inspired dish packed with juicy chicken, caramelized pineapple, and colorful veggies—all roasted together for a fuss-free, flavor-packed meal.
Ingredients
- 1.5 lbs boneless, skinless chicken breasts or thighs, cut into cubes
- 1 red bell pepper, chopped
- 1 green bell pepper, chopped
- 1 red onion, cut into chunks
- 1.5 cups pineapple chunks (fresh or drained canned)
- 1/4 cup soy sauce
- 2 tbsp honey or brown sugar
- 1/4 cup pineapple juice
- 2 cloves garlic, minced or 1 tsp garlic powder
- 1 tsp fresh grated ginger or 1/2 tsp ground ginger
- Optional: 1 tbsp ketchup
- Optional: 1 tbsp rice vinegar or Worcestershire sauce
- Optional: 1 tsp cornstarch or arrowroot powder
- Optional: 1/2 tsp red pepper flakes
Instructions
- Preheat oven to 400 °F (200 °C) and line a large baking sheet with parchment or foil.
- Combine chicken, bell peppers, and onion in a large bowl.
- Whisk together soy sauce, honey, pineapple juice, garlic, ginger, and any optional ingredients until smooth.
- Toss chicken and veggies with the marinade, reserving some sauce if desired for serving.
- Spread mixture evenly on the sheet pan and bake for 20–25 minutes.
- Remove from oven, add pineapple chunks, gently toss, and bake for another 10–15 minutes until chicken is cooked through.
- For extra caramelization, broil for 2–4 minutes at the end.
- Serve hot, garnished with green onions or sesame seeds if desired.
Notes
- Use canned pineapple if fresh is not available—just drain well.
- Marinate ingredients overnight for easier prep.
- To thicken sauce, add cornstarch or arrowroot to marinade.
- Use gluten-free soy sauce or tamari for a gluten-free version.
- Top with cilantro, sesame seeds, or lime wedges for extra flavor.
Nutrition
- Serving Size: 1/6 of recipe
- Calories: 280
- Sugar: 14g
- Sodium: 620mg
- Fat: 7g
- Saturated Fat: 1.5g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 2g
- Protein: 28g
- Cholesterol: 75mg
