Description
A bright, one-pan dinner featuring sweet pineapple, tangy rice vinegar, and tender chicken roasted with peppers, perfect for a weeknight meal.
Ingredients
- 3 1/8 lbs boneless skinless chicken breasts (cut into 1–1½ inch pieces)
- 1/4 tsp chili flakes (adjust for heat)
- 2 cloves garlic, minced
- 1 1/2 cups fresh pineapple, cubed (or canned packed in juice, drained)
- 1 red bell pepper, sliced
- 1 red onion, cut into small wedges
- 1 yellow bell pepper, sliced
- 3 tbsp honey
- 1/3 cup low-sodium soy sauce
- 1/2 tsp black pepper
- 1 tbsp cornstarch
- 1/2 tsp paprika
- 1/2 tsp salt
- 2 tbsp olive oil
- 2 tbsp rice vinegar
- 1/4 cup pineapple juice
Instructions
- Preheat the oven to 400°F (200°C) and line a sheet pan with parchment paper or lightly oil it.
- In a large bowl, whisk together garlic, chili flakes, honey, soy sauce, black pepper, cornstarch, paprika, salt, olive oil, rice vinegar, and pineapple juice until mostly smooth.
- Add the chicken to the bowl and toss until each piece is well coated in the sauce. Let sit for 5–15 minutes at room temperature.
- Arrange the chicken on the prepared sheet pan in a single layer, then tuck pineapple cubes, red and yellow bell peppers, and red onion around the chicken.
- Bake for 25–30 minutes, rotating the pan halfway through until the chicken reaches 165°F (74°C) and vegetables are tender with browned edges.
- Remove from the oven and let the chicken rest for 5 minutes before serving.
Notes
Use boneless skinless thighs as a substitute for chicken breasts if preferred. For gluten-free, swap soy sauce with tamari.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Hawaiian