Description
A quick and easy weeknight meal featuring tender chicken roasted with bell peppers, red onion, and juicy pineapple, all glazed in a sweet and savory marinade.
Ingredients
- 1 1/2 lbs chicken breasts, boneless, skinless (about 2 medium breasts)
- 1 bell pepper, assorted colors, sliced into strips
- 1/2 tsp garlic powder
- 1/2 tsp ginger powder
- 1 pineapple, chunks, fresh or canned (drained if canned)
- 1 red onion, cut into wedges
- 1/4 cup soy sauce (use low-sodium if preferred)
- 3 tbsp brown sugar
- 1 tsp cornstarch
- 2 tbsp pineapple juice (from the canned pineapple or fresh)
Instructions
- Preheat the oven to 400°F (200°C). Line a rimmed sheet pan with foil or parchment for easier cleanup.
- In a large bowl, whisk together the soy sauce, brown sugar, garlic powder, ginger powder, cornstarch, and pineapple juice until the cornstarch is dissolved and the sugar is mostly incorporated.
- Add the chicken breasts to the bowl and turn them so each piece is evenly coated in the marinade. Let sit for 5–15 minutes while you prep the vegetables.
- Arrange the marinated chicken on the prepared sheet pan, leaving space between pieces. Scatter the bell pepper strips, pineapple chunks, and red onion wedges around the chicken. Spoon any remaining glaze over the top.
- Bake for 25–30 minutes, or until the chicken reaches 165°F (74°C) and the vegetables are tender and slightly caramelized. If you like more color, broil for 1–2 minutes at the end — watch closely to avoid burning.
- Let the pan rest for 3–5 minutes, then slice the chicken and serve warm.
Notes
For gluten-free, use tamari instead of soy sauce. Boneless, skinless thighs can replace breasts for a juicier option.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Hawaiian