Description
A quick and easy one-pan dinner featuring chicken, bell pepper, and pineapple, all roasted for a delicious meal that’s perfect for busy weeknights.
Ingredients
- 1 lb chicken breast, cubed
- 2 cups fresh pineapple, chopped
- 1 bell pepper, sliced
- 2 tablespoons soy sauce
- 1 tablespoon olive oil
- Salt and pepper to taste
- Cooked rice for serving (optional)
Instructions
- Preheat the oven to 400°F (200°C) and line a sheet pan with parchment paper or lightly oil it.
- In a large mixing bowl, combine cubed chicken, chopped pineapple, and sliced bell pepper.
- Drizzle in soy sauce and olive oil, then season with salt and pepper. Toss to coat evenly.
- Spread the mixture in a single layer on the prepared sheet pan, ensuring pieces have room to roast.
- Bake for 20–25 minutes, stirring halfway through, until chicken reaches 165°F (74°C) and has a golden char.
- Let rest for 2–3 minutes before serving hot, either directly from the pan or over cooked rice.
Notes
Optional: Swap chicken breast for boneless skinless thighs for juicier results. For gluten-free, use tamari instead of soy sauce. For a spicy kick, add 1–2 teaspoons of sriracha.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Hawaiian