Ingredients
Scale
- 4 boneless, skinless chicken breasts or thighs
- 1 cup pineapple chunks (fresh or canned)
- 1 red bell pepper, sliced
- 1 yellow bell pepper, sliced
- 1 red onion, sliced
- 2 tablespoons olive oil
- 3 tablespoons soy sauce or tamari
- 2 tablespoons honey or brown sugar
- 1 teaspoon garlic powder
- 1 teaspoon ginger powder
- Salt and pepper to taste
- Fresh cilantro or green onions for garnish
Instructions
- Preheat oven to 400°F (200°C). Whisk together soy sauce, honey, garlic powder, ginger powder, salt, and pepper; set aside. Slice vegetables and pineapple for easy assembly.
- Marinate chicken in half of the sauce for at least 15 minutes.
- Line a baking sheet with parchment paper or lightly grease. Arrange marinated chicken, pineapple, and sliced vegetables on the sheet. Drizzle remaining marinade over all.
- Bake for 25-30 minutes until chicken reaches internal temperature of 165°F (75°C) and vegetables are tender. Broil for an additional 2-3 minutes for caramelization if desired.
Notes
- Use fresh pineapple for the best flavor, but canned works well too.
- Ensure chicken pieces are roughly the same size for even cooking.
- You can substitute chicken with shrimp or tofu for variety.
- Serve with rice or quinoa for a complete meal.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Bake
- Cuisine: Hawaiian
- Diet: Gluten-Free
Nutrition
- Serving Size: 1 plate
- Calories: 350 kcal Kcal
- Sugar: 17 g
- Sodium: 920 mg
- Fat: 12 g
- Saturated Fat: 2 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 4 g
- Protein: 30 g
- Cholesterol: 85 mg