Description
A one-pan wonder featuring tender chicken, colorful vegetables, and sweet pineapple, all roasted to perfection.
Ingredients
- 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 (slurry, optional for thickening)
Instructions
- Preheat your oven to 400°F (200°C) and line a sheet pan with parchment paper.
- In a large bowl, mix the chicken pieces, bell peppers, red onion, and pineapple with olive oil, garlic, salt, black pepper, paprika, and chili flakes.
- Spread the mixture evenly on the prepared sheet pan.
- In a separate bowl, whisk together the soy sauce, pineapple juice, honey, rice vinegar, and cornstarch slurry.
- Drizzle the sauce over the chicken and vegetables.
- Roast in the preheated oven for 20-25 minutes or until the chicken is cooked through.
- Garnish with sesame seeds or sliced green onions, if desired, and serve with jasmine rice or quinoa.
Notes
For best results, marinate the chicken in the sauce for an hour or overnight before cooking.