Ingredients
Scale
- 4 boneless, skinless chicken breasts
- 1 cup pineapple chunks (fresh or canned)
- 1 red bell pepper, sliced
- 1 yellow bell pepper, sliced
- 1/2 cup soy sauce or tamari for gluten-free
- 1/4 cup honey or maple syrup
- 2 tablespoons rice vinegar
- 3 cloves garlic, minced
- 1 teaspoon grated ginger
- 1 teaspoon olive oil
- Salt and pepper to taste
- Fresh cilantro or green onions for garnish (optional)
Instructions
- Combine soy sauce, honey, rice vinegar, minced garlic, grated ginger, olive oil, salt, and pepper in a bowl. Add chicken breasts, ensuring they are well coated, then cover and refrigerate for at least 30 minutes.
- While the chicken marinates, slice the bell peppers into strips and drain pineapple if canned.
- Preheat oven to 400°F (200°C). Line a sheet pan with parchment paper.
- Place marinated chicken breasts in the center of the pan. Surround with sliced peppers and pineapple chunks, spreading evenly.
- Bake for 25-30 minutes until chicken reaches 165°F (74°C). For caramelization, broil for an additional 2-3 minutes.
Notes
- Use fresh pineapple for the best flavor; canned works if well drained.
- Marinate the chicken for at least 30 minutes, or overnight for deeper flavor.
- Feel free to add extra tropical ingredients like sliced mango or shredded coconut.
- Adjust sweetness with more honey or maple syrup as desired.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking, Marinating
- Cuisine: Hawaiian, Tropical
- Diet: Gluten-Free (if gluten-free soy sauce used)
Nutrition
- Serving Size: 1 serving
- Calories: 350 kcal Kcal
- Sugar: 15 g
- Sodium: 900 mg
- Fat: 8 g
- Saturated Fat: 1 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 3 g
- Protein: 30 g
- Cholesterol: 80 mg