Description
A bright and hands-off weeknight dinner featuring tender chicken, caramelized pineapple, and roasted bell peppers, all baked on one pan.
Ingredients
Scale
- 1.5 lbs Chicken breasts (or thighs)
- 1 cup Pineapple chunks (fresh or canned, drained)
- 2 Bell peppers (use a mix of colors)
- 3 tablespoons Olive oil
- 3 tablespoons Soy sauce
- 2 cloves Garlic (minced)
- 1 tablespoon Ginger (grated)
- Salt and pepper to taste
- Rice (optional, for serving)
Instructions
- Preheat the oven to 400°F (200°C) and line a rimmed baking sheet with foil or parchment.
- Cut chicken into 1–1½-inch pieces and pat dry.
- Combine pineapple chunks and chopped bell peppers in a large bowl.
- Add the chicken to the bowl.
- Whisk together olive oil, soy sauce, garlic, ginger, salt, and pepper in a small bowl.
- Pour the sauce over the chicken and vegetables, tossing to coat.
- Let sit for 5–10 minutes to meld flavors.
- Spread the mixture in a single layer on the prepared sheet pan.
- Bake for 20–25 minutes, stirring halfway through, until chicken reaches 165°F and vegetables are caramelized.
- Serve hot over steamed rice or a bed of greens.
Notes
For gluten-free, swap soy sauce for tamari. Thighs stay juicier than breasts. Canned pineapple is fine; drain well. Add honey or brown sugar for a sweeter glaze.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Hawaiian
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 10g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 100mg
Keywords: Hawaiian chicken, sheet pan dinner, easy dinner, weeknight meal, tropical chicken