Description
A vibrant, one-pan dish featuring juicy chicken breasts, sweet pineapple, and colorful bell peppers, making for an effortless dinner with minimal cleanup.
Ingredients
- 4 chicken breasts
- 1 cup fresh pineapple, cubed
- 2 bell peppers, sliced (any color)
- 2 tablespoons olive oil
- 3 tablespoons soy sauce
- 2 cloves garlic, minced
- Salt and black pepper to taste
- Optional: Rice for serving
Instructions
- Preheat your oven to 400°F (200°C).
- In a large bowl, mix together the chicken, pineapple, and bell peppers. Drizzle with olive oil and soy sauce, then add minced garlic, salt, and pepper. Toss everything well to coat.
- Spread the mixture evenly across a sheet pan.
- Bake for about 20-25 minutes or until the chicken reaches an internal temperature of 165°F (75°C) and the veggies are tender.
- Serve with steamed rice if desired or enjoy it as is for a lighter option.
Notes
For best results, cut the chicken and veggies into uniform sizes. This dish stores well in an airtight container for 3-4 days in the fridge.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Hawaiian