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 (or canned, drained)
- 2 tbsp olive oil
- 2 cloves garlic, minced
- ½ tsp salt
- ½ tsp black pepper
- ½ tsp paprika
- ¼ tsp chili flakes (optional)
- ⅓ cup low-sodium soy sauce
- ¼ cup pineapple juice (from the can or fresh)
- 3 tbsp honey (or brown sugar)
- 2 tbsp rice vinegar (or apple cider vinegar)
- 1 tbsp cornstarch + 2 tbsp water (optional for thickening)
Instructions
- Preheat: Preheat your oven to 425°F (220°C).
- Season: Toss the diced chicken with olive oil, garlic, salt, black pepper, paprika, and chili flakes in a large bowl.
- Combine: Chop the bell peppers and red onion and add them to the chicken mixture.
- Whisk: Whisk together the soy sauce, pineapple juice, honey, rice vinegar, and cornstarch slurry in a separate bowl.
- Arrange: Line a large baking sheet with parchment paper and spread the chicken and vegetable mixture evenly across the pan.
- Drizzle: Drizzle half of the sauce over the chicken and veggies.
- Roast: Roast for about 20-25 minutes, stirring halfway through.
- Finish: Remove the pan from the oven and drizzle the remaining sauce on top.
- Rest: 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: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Hawaiian
Nutrition
- Serving Size: 1 serving
- Calories: 400 kcal
- Sugar: 20 g
- Sodium: 600 mg
- Fat: 10 g
- Saturated Fat: 1 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 3 g
- Protein: 25 g
- Cholesterol: 60 mg
Keywords: Hawaiian chicken, sheet pan, easy dinner, tropical recipe, family meal