Description
A delightful fusion of flavors that captures the essence of Hawaiian cuisine, featuring succulent chicken pieces, fresh vegetables, and juicy pineapple, all roasted together for a colorful one-pan meal.
Ingredients
Scale
- 1 ½ lbs (700 g) 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 fresh pineapple chunks (or canned, drained)
- 2 tbsp olive oil
- 2 cloves garlic, minced
- ½ tsp salt
- ½ tsp black pepper
- ½ tsp paprika
- ¼ tsp chili flakes (optional)
- ⅓ cup low-sodium soy sauce
- ¼ cup pineapple juice (from the can or fresh)
- 3 tbsp honey (or brown sugar)
- 2 tbsp rice vinegar (or apple cider vinegar)
- 1 tbsp cornstarch + 2 tbsp water (slurry, optional for thickening)
Instructions
- Preheat oven to 400°F (200°C) and line a large sheet pan with parchment paper or lightly grease it.
- Spread chicken, bell peppers, onion, and pineapple on the pan.
- Drizzle with olive oil, garlic, salt, pepper, paprika, and chili flakes, and toss to coat evenly.
- Roast for 20–25 minutes, flipping halfway through, until chicken reaches 165°F (74°C) internal temp.
- While baking, whisk soy sauce, pineapple juice, honey, and vinegar in a saucepan and simmer for 3–4 minutes. Add cornstarch slurry if desired and cook until glossy.
- Drizzle sauce over the chicken and veggies once cooked, or serve on the side.
Notes
For variety, substitute chicken with shrimp or tofu. This recipe can also be prepared in advance and marinated the day before.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: main course
- Method: Baking
- Cuisine: Hawaiian
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 8g
- Sodium: 600mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 80mg