Description
A sweet and savory one-pan meal with juicy chicken, pineapple, peppers, and a rich teriyaki-style glaze.
Ingredients
Scale
- 1 ½ lbs 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 pineapple chunks
- 2 tablespoon olive oil
- 2 cloves garlic minced
- ½ teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon paprika
- ¼ teaspoon chili flakes
- ⅓ cup low-sodium soy sauce
- ¼ cup pineapple juice
- 3 tablespoon honey
- 2 tablespoon rice vinegar
- 1 tablespoon cornstarch
- 2 tablespoon water
Instructions
- Preheat oven to 400°F and line a sheet pan
- Spread chicken, peppers, onion, and pineapple on the pan
- Drizzle with oil, garlic, and seasonings then toss
- Bake for 20–25 minutes flipping halfway
- Whisk soy sauce, pineapple juice, honey, and vinegar in a saucepan
- Simmer for 3–4 minutes and thicken if desired
- Drizzle sauce over cooked chicken and vegetables
- Serve immediately
Notes
- Do not overcrowd the pan for best roasting results
- Cut ingredients evenly for consistent cooking
- Flip halfway through baking for even browning
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dinner
- Method: Baking
- Cuisine: Hawaiian
Nutrition
- Serving Size: 1 portion
- Calories: 320
- Sugar: 14g
- Sodium: 680mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 85mg