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)
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