Ingredients
Scale
- 4 boneless, skinless chicken breasts or thighs
- 1 cup pineapple chunks (fresh or canned)
- 1 red bell pepper, sliced
- 1 yellow bell pepper, sliced
- 1 red onion, sliced
- 2 tablespoons olive oil
- 3 tablespoons soy sauce or coconut aminos for a dairy-free option
- 2 tablespoons honey or maple syrup
- 1 teaspoon ground ginger
- 1 teaspoon garlic powder
- Salt and freshly ground black pepper to taste
- Optional: chopped fresh cilantro and lime wedges for garnish
Instructions
- Whisk together soy sauce, honey, ginger, garlic powder, salt, and pepper in a small bowl. Marinate chicken with half of the marinade for at least 15 minutes.
- Preheat oven to 400°F (200°C). Arrange marinated chicken, pineapple chunks, sliced peppers, and onions on a large sheet pan. Drizzle remaining marinade over the ingredients.
- Bake for 20-25 minutes until chicken is cooked through (internal temp of 165°F) and vegetables are tender. Broil for an additional 2-3 minutes for caramelization.
- Sprinkle with chopped cilantro and serve with lime wedges. Pair with steamed rice or coconut quinoa for an authentic tropical experience.
Notes
- You can substitute chicken thighs for breasts for juicier results.
- Use fresh pineapple for a brighter flavor; peel and core appropriately.
- Marinate the chicken for at least 15 minutes for best flavor infusion.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days and reheated easily.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Baking/Sheet Pan
- Cuisine: Hawaiian
- Diet: Gluten-Free
Nutrition
- Serving Size: 1 plate
- Calories: 420 kcal Kcal
- Sugar: 20 g
- Sodium: 950 mg
- Fat: 14 g
- Saturated Fat: 3 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 48 g
- Fiber: 4 g
- Protein: 32 g
- Cholesterol: 80 mg