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 soy sauce or coconut aminos
- 2 tablespoons honey or maple syrup
- 1 teaspoon ginger, grated
- 1 teaspoon garlic, minced
- 1 tablespoon olive oil
- Salt and pepper to taste
- Optional: chopped cilantro and sesame seeds for garnishing
Instructions
- Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper or lightly grease it.
- Mix soy sauce, honey, ginger, garlic, and olive oil in a small bowl to prepare the marinade.
- Place the chicken in a resealable bag or shallow dish, pour half of the marinade over it, and let marinate for at least 15 minutes.
- Arrange the marinated chicken, bell peppers, red onion, and pineapple on the prepared baking sheet in a single layer. Drizzle remaining marinade over the vegetables and chicken.
- Bake for 25-30 minutes until the chicken is cooked through (internal temperature 165°F) and vegetables are tender. Broil for an additional 2-3 minutes for caramelization if desired.
Notes
- Use chicken thighs for juicier results.
- Feel free to swap pineapple with mango or papaya for different tropical flavors.
- Add sliced jalapeños for extra spice.
- Best served immediately after baking but can be stored refrigerated for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dinner
- Method: Baking
- Cuisine: Hawaiian
- Diet: Gluten-free, Dairy-free
Nutrition
- Serving Size: 1 serving
- Calories: 350 kcal Kcal
- Sugar: 20 g
- Sodium: 700 mg
- Fat: 15 g
- Saturated Fat: 3 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 3 g
- Protein: 30 g
- Cholesterol: 85 mg