Description
A quick, colorful sheet pan dinner featuring tender chicken, sweet pineapple, crisp peppers, and red onion, all roasted in a sticky-sweet glaze.
Ingredients
- 1 1/2 lbs chicken breasts, boneless skinless
- 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
- 3 tbsp brown sugar
- 1 tsp cornstarch
- 2 tbsp pineapple juice
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
Substitute low-sodium soy sauce for gentler salt. Use fresh pineapple for the best texture and flavor; canned works in a pinch. If breasts are very thick, slice them horizontally to create thinner cutlets so they cook evenly.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Hawaiian