Description

This easy one-pan meal is packed with juicy chicken, sweet pineapple, and colorful bell peppers, all roasted to perfection in a tangy Hawaiian-inspired sauce. Perfect for busy weeknights!

Ingredients

Units Scale

2 boneless, skinless chicken breasts, cut into bite-sized pieces
1 1/2 cups pineapple chunks (fresh or canned, drained)
1 red bell pepper, chopped
1 green bell pepper, chopped
1/2 red onion, sliced
2 tablespoons olive oil
1/2 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon garlic powder
For the Hawaiian Sauce:
1/4 cup soy sauce (or coconut aminos for a gluten-free option)
2 tablespoons honey (or brown sugar)
1 tablespoon ketchup
1 tablespoon rice vinegar (or apple cider vinegar)
1 teaspoon fresh ginger, grated
1 teaspoon cornstarch (mixed with 1 tablespoon water)

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Instructions

Preheat Oven: Set your oven to 400°F (200°C) and line a large baking sheet with parchment paper.
Prepare Ingredients: In a bowl, toss the chicken, pineapple, bell peppers, and red onion with olive oil, salt, pepper, and garlic powder. Spread evenly on the baking sheet.
Make the Sauce: In a small saucepan over medium heat, whisk together soy sauce, honey, ketchup, vinegar, and ginger. Bring to a simmer, then stir in the cornstarch slurry. Cook for 1-2 minutes until thickened.
Roast: Bake for 20-25 minutes, flipping halfway through, until the chicken is cooked through and vegetables are tender.
Toss with Sauce: Drizzle the Hawaiian sauce over the baked chicken and veggies. Toss to coat evenly.
Serve: Garnish with green onions or sesame seeds and serve over rice or quinoa.

Notes

Swap chicken for shrimp or tofu for a different protein option.
Add more spice with a pinch of red pepper flakes or sriracha.
Leftovers can be stored in an airtight container for up to 3 days.

Nutrition

Calories: 320
Sugar: 18g
Sodium: 750mg
Fat: 9g
Saturated Fat: 1.5g
Unsaturated Fat: 7.5g
Trans Fat: 0g
Carbohydrates: 35g
Fiber: 4g
Protein: 28g
Cholesterol: 65mg