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 zucchini, sliced
- 1 red onion, sliced
- 2 tablespoons olive oil
- 2 tablespoons soy sauce or tamari (gluten-free)
- 2 tablespoons honey or maple syrup
- 1 teaspoon ground ginger
- 1 teaspoon garlic powder
- Salt and pepper to taste
- Optional: chopped green onions and cilantro 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. Marinate the chicken in the mixture for at least 15 minutes.
- Arrange the marinated chicken on a baking sheet lined with parchment paper or silicone mat. Surround with pineapple chunks, bell peppers, zucchini, and red onion. Drizzle the vegetables with olive oil and toss gently.
- Bake for 25-30 minutes until the chicken reaches an internal temperature of 165°F (74°C) and vegetables are tender. Broil for 2-3 minutes for caramelization if desired.
- Garnish with chopped green onions and cilantro. Serve hot with rice, cauliflower rice, or greens.
Notes
- Ensure even vegetable slices for uniform cooking.
- Marinate the chicken for at least 15 minutes for maximum flavor.
- Use high-quality soy sauce or tamari for authentic taste.
- Broil briefly at the end for crispy edges.
- You can customize vegetables or add crunch with cashews.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dinner
- Method: Bake
- Cuisine: Hawaiian
- Diet: Gluten-Free, Dairy-Free
Nutrition
- Serving Size: 1 plate
- Calories: 350 Kcal
- Sugar: 18g
- Sodium: 820mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 4g
- Protein: 28g
- Cholesterol: 75mg