Description
A vibrant and flavorful sheet pan meal featuring succulent chicken, colorful bell peppers, zesty onions, and fresh pineapple, all baked to perfection.
Ingredients
Scale
- 1½ 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
- 1½ 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 the oven to 400°F (200°C).
- 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. Toss to coat evenly.
- Bake for 20–25 minutes, flipping halfway, until chicken is fully cooked (165°F / 74°C internal temp).
- While baking, whisk soy sauce, pineapple juice, honey, and vinegar in a saucepan. Simmer for 3–4 minutes and add cornstarch slurry if desired.
- Once chicken and veggies are done, drizzle sauce over top or serve on the side for dipping.
- Garnish with sesame seeds or sliced green onions if desired.
Notes
For an extra flavor boost, marinate the chicken in soy sauce and pineapple juice for 30 minutes before baking.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: main course
- Method: Baking
- Cuisine: Hawaiian
Nutrition
- Serving Size: 1 serving
- Calories: 410
- Sugar: 14g
- Sodium: 600mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 70mg