Ingredients
Scale
- 4 boneless, skinless chicken breasts or thighs
- 1 pineapple, sliced into rings or chunks
- 1 red bell pepper, sliced
- 1 yellow bell pepper, sliced
- 1 red onion, sliced
- 2 tablespoons olive oil
- 3 tablespoons soy sauce or tamari
- 2 tablespoons honey or brown sugar
- 1 teaspoon ground ginger
- 1 teaspoon garlic powder
- Salt and freshly ground black pepper to taste
- Fresh cilantro and chopped green onions for garnish
Instructions
- Preheat your oven to 400°F (200°C).
- In a small bowl, whisk together soy sauce, honey, ground ginger, garlic powder, salt, and pepper. Set aside.
- Season chicken with salt and pepper on both sides.
- Toss sliced peppers and onion with 1 tablespoon of olive oil and a little salt.
- Place chicken on a large sheet pan lined with parchment paper.
- Brush the marinade generously over the chicken.
- Arrange pineapple chunks and sliced vegetables around the chicken.
- Drizzle the remaining marinade over everything.
- Bake for 25-30 minutes until chicken reaches 165°F (74°C).
- Spoon juices over chicken and pineapple during baking for caramelization.
- Sprinkle with chopped cilantro and green onions before serving.
Notes
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheat chicken and pineapple separately for best results.
- This recipe can be adapted with other vegetables like snap peas or zucchini.
- Feel free to meal prep by doing marination ahead of time.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Baking
- Cuisine: Hawaiian
- Diet: Gluten-Free
Nutrition
- Serving Size: 1 plate
- Calories: 400 Kcal
- Sugar: 10g
- Sodium: 600mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 90mg