Description
A vibrant and flavorful dish featuring tender chicken, fresh veggies, and a sweet soy glaze, perfect for a family meal.
Ingredients
Scale
- 1 ½ lbs (700 g) boneless skinless chicken breasts, cut into 1-inch pieces
- 1 red bell pepper, chopped
- 1 yellow bell pepper, chopped
- 1 small red onion, cut into wedges
- 1 ½ cups fresh pineapple chunks
- 2 tbsp olive oil
- 2 cloves garlic, minced
- ½ tsp salt
- ½ tsp black pepper
- ½ tsp paprika
- ¼ tsp chili flakes
- ⅓ cup low-sodium soy sauce
- ¼ cup pineapple juice
- 3 tbsp honey
- 2 tbsp rice vinegar
- 1 tbsp cornstarch + 2 tbsp water
Instructions
- Step: Preheat your oven to 425°F (220°C).
- Step: Toss the diced chicken with olive oil, garlic, salt, black pepper, paprika, and chili flakes in a large bowl.
- Step: Chop the bell peppers and red onion and add them to the chicken mixture.
- Step: Whisk together the soy sauce, pineapple juice, honey, rice vinegar, and cornstarch slurry in a separate bowl.
- Step: Line a large baking sheet with parchment paper and spread the chicken and vegetable mixture evenly across the pan.
- Step: Drizzle half of the sauce over the chicken and veggies.
- Step: Roast for about 20-25 minutes, stirring halfway through.
- Step: Remove the pan from the oven and drizzle the remaining sauce on top.
- Step: Allow to rest for about five minutes before serving.
Notes
Serve with jasmine or coconut rice and garnish with sesame seeds and lime wedges for an extra zing.
- Prep Time: PT15M
- Cook Time: PT25M
- Category: Main Course
- Method: Baking
- Cuisine: Hawaiian
Nutrition
- Serving Size: 1 serving
- Calories: 400 kcal
- Sugar: 20g
- Sodium: 600mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 60mg
Keywords: Hawaiian chicken, sheet pan, easy dinner, tropical recipe, family meal