Ingredients
Scale
- 4 boneless, skinless chicken breasts
- 1 cup pineapple chunks (fresh or canned)
- 1 red bell pepper, sliced
- 1 yellow bell pepper, sliced
- 1 red onion, sliced
- 3 tablespoons olive oil
- 2 teaspoons garlic powder
- 1 teaspoon smoked paprika
- 1 teaspoon chili powder
- 1 teaspoon dried thyme
- Salt and pepper to taste
- Fresh cilantro for garnish (optional)
- Juice of 1 lime (optional)
Instructions
- Preheat your oven to 400°F (200°C). Mix garlic powder, smoked paprika, chili powder, dried thyme, salt, and pepper in a small bowl. Rub evenly over the chicken breasts. Place on a lined baking sheet.
- Arrange pineapple chunks, sliced bell peppers, and onions around the chicken. Drizzle everything with olive oil and squeeze lime juice over the top. Toss vegetables lightly to coat.
- Bake for 25-30 minutes until chicken reaches 165°F and vegetables are tender. Optional: broil for 2-3 minutes for a caramelized finish.
- Remove from oven, garnish with chopped cilantro and lime wedges. Serve hot for a flavorful island-inspired meal.
Notes
- Use fresh pineapple for the best flavor, but canned works well if drained thoroughly.
- Adjust spice levels by adding more chili powder or cayenne pepper for extra heat.
- For extra caramelization, broil for a few minutes at the end of baking.
- This dish pairs well with jasmine rice or a fresh green salad.
- Prep Time: 15 minutes
- Cook Time: 25-30 minutes
- Category: Dinner
- Method: Baking
- Cuisine: Hawaiian
- Diet: Gluten-Free
Nutrition
- Serving Size: 1 plate
- Calories: 350 kcal Kcal
- Sugar: 12 g
- Sodium: 400 mg
- Fat: 18 g
- Saturated Fat: 3 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 26 g
- Fiber: 3 g
- Protein: 30 g
- Cholesterol: 85 mg