Ingredients
Scale
- 4 boneless, skinless chicken breasts or thighs
- 1 cup fresh pineapple chunks or drained canned pineapple
- 1 red bell pepper, sliced
- 1 yellow bell pepper, sliced
- 1 tablespoon olive oil
- 2 tablespoons soy sauce or coconut aminos
- 2 tablespoons honey or brown sugar
- 2 cloves garlic, minced
- 1 teaspoon grated fresh ginger
- Juice of 1 lime
- Optional toppings: chopped cilantro, sesame seeds
Instructions
- In a small bowl, whisk together soy sauce, honey, minced garlic, grated ginger, and lime juice to make the marinade.
- Place chicken in a large zip-top bag or shallow dish, pour marinade over, seal, and refrigerate for at least 30 minutes.
- Preheat oven to 400°F (200°C). Slice peppers and drain pineapple if using canned.
- Spread peppers and pineapple on a large sheet pan, creating space for chicken.
- Remove chicken from marinade and arrange on the sheet pan among the vegetables. Drizzle remaining marinade over everything.
- Bake for 20-25 minutes or until chicken reaches 165°F internal temperature. Broil for 2-3 minutes if desired for charred edges.
Notes
- Fresh pineapple enhances flavor; canned works for convenience.
- Adjust honey or brown sugar for sweetness preference.
- Garnish with chopped cilantro and sesame seeds for added flavor.
- Ensure even spacing of ingredients on the sheet pan for even cooking.
- Prep Time: 10 minutes
- Cook Time: 20-25 minutes
- Category: Dinner
- Method: Baking
- Cuisine: Hawaiian
- Diet: Gluten-Free
Nutrition
- Serving Size: 1 chicken thigh or breast with vegetables
- Calories: 320 Kcal
- Sugar: 15g
- Sodium: 700mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 4g
- Protein: 28g
- Cholesterol: 75mg