Description
A breezy one-pan meal featuring cubed chicken, fresh pineapple, and bell pepper roasted in a savory soy-olive dressing.
Ingredients
- 1 lb chicken breast, cubed (about 1-inch pieces)
- 2 cups fresh pineapple, chopped
- 1 bell pepper, sliced (any color)
- 2 tablespoons soy sauce
- 1 tablespoon olive oil
- Salt and pepper to taste
- Cooked rice for serving (optional)
Instructions
- Preheat your oven to 400°F (200°C).
- In a large bowl, combine the cubed chicken, chopped pineapple, sliced bell pepper, soy sauce, olive oil, and a good pinch of salt and pepper. Toss until everything is evenly coated.
- Spread the mixture out in a single layer on a lightly oiled or parchment-lined sheet pan. Give pieces room so they roast instead of steaming.
- Bake for 20–25 minutes, stirring once halfway through, until the chicken is cooked through (165°F/74°C inside) and the vegetables and pineapple are tender with a little golden char.
- Serve hot, straight from the pan or spooned over cooked rice.
Notes
For juicier meat, use chicken thighs and reduce cook time slightly if pieces are small. For gluten-free, swap soy sauce for tamari or coconut aminos.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Hawaiian