Description
A colorful and quick one-pan meal featuring chicken, fresh pineapple, and vibrant vegetables with a sweet-savory glaze.
Ingredients
- 3 1/8 lbs Chicken breasts, boneless skinless
- 1/4 tsp Chili flakes
- 2 cloves Garlic, minced
- 1 1/2 cups Pineapple, fresh, cubed
- 1 Red bell pepper, sliced
- 1 Red onion, small wedges
- 1 Yellow bell pepper, sliced
- 3 tbsp Honey
- 1/3 cup Soy sauce, low-sodium
- 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). Line a sheet pan with parchment or lightly oil it.
- In a large bowl, combine garlic, chili flakes, honey, soy sauce, black pepper, cornstarch, paprika, salt, olive oil, rice vinegar, and pineapple juice. Whisk until mostly smooth.
- Add the chicken to the bowl and toss until well coated in the sauce. Let sit for 5–15 minutes or refrigerate up to 1 hour.
- Arrange the chicken on the prepared sheet pan, mixing in pineapple cubes, red and yellow bell pepper slices, and red onion wedges around.
- Pour any leftover sauce over the top.
- Bake for about 25–30 minutes, rotating halfway through until the chicken reaches 165°F (74°C) and veggies are tender.
- Let the chicken rest for 5 minutes before serving.
Notes
The cornstarch is optional but recommended for a glossy sauce. Adjust soy sauce for low sodium based on taste.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Hawaiian