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
- 2 tablespoons honey or brown sugar
- 2 cloves garlic, minced
- 1 teaspoon ginger, grated
- Salt and black pepper to taste
- Fresh cilantro or green onions for garnish (optional)
Instructions
- In a small bowl, whisk together soy sauce, honey, garlic, and ginger to create the marinade.
- Place chicken in a large resealable bag or dish, pour the marinade over, and marinate for at least 30 minutes, up to 2 hours.
- Preheat the oven to 400°F (200°C). Line a large sheet pan with parchment paper or a silicone baking mat.
- Remove the chicken from the marinade and place on the prepared sheet pan. Arrange pineapple chunks, sliced peppers, and red onion around the chicken. Drizzle everything with olive oil and additional marinade if desired.
- Bake for 20-25 minutes until the chicken reaches an internal temperature of 165°F (75°C). Broil for the last 5 minutes for extra caramelization if desired.
- Garnish with chopped cilantro or green onions. Serve with steamed rice, quinoa, or your favorite grains for a complete tropical meal.
Notes
- Marinate the chicken for up to 2 hours for maximum flavor.
- You can substitute chicken thighs for breasts; adjust cooking time accordingly.
- Use coconut aminos or tamari as a soy sauce alternative for gluten-free options.
- Serve with coconut rice or jasmine rice for an enhanced tropical flavor.
- Leftovers can be stored in an airtight container for up to 3 days and reheated.
- Prep Time: 15 minutes
- Cook Time: 20-25 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Hawaiian
- Diet: Gluten-Free, Dairy-Free (depending on marinade ingredients)
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 350 Kcal
- Sugar: 18g
- Sodium: 900mg
- Fat: 14g
- Saturated Fat: 3g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 4g
- Protein: 28g
- Cholesterol: 85mg