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 green bell pepper, sliced
- 2 tablespoons olive oil
- 3 tablespoons soy sauce
- 2 tablespoons honey
- 2 cloves garlic, minced
- 1 teaspoon ginger, grated
- Salt and pepper to taste
Instructions
- Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
- In a small bowl, whisk together soy sauce, honey, garlic, ginger, salt, and pepper to make the glaze.
- Place chicken breasts on the prepared sheet and brush generously with the glaze.
- Arrange pineapple chunks and sliced bell peppers around the chicken on the sheet.
- Drizzle olive oil over the vegetables and toss lightly to coat.
- Bake for 25-30 minutes or until the chicken is cooked through and golden brown, banning halfway through to add more glaze if desired.
- Remove from oven and garnish with additional fresh pineapple or herbs if desired. Serve hot.
Notes
- You can substitute chicken thighs for breasts for juicier meat.
- For added flavor, marinate the chicken in the glaze for 30 minutes before baking.
- Adjust the sweetness by varying the amount of honey.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Bake
- Cuisine: Hawaiian
- Diet: Gluten-Free
Nutrition
- Serving Size: 1 chicken breast with vegetables
- Calories: 350 Kcal
- Sugar: 15g
- Sodium: 700mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 4g
- Protein: 30g
- Cholesterol: 75mg