Description
Sweet pineapple, colorful peppers, and tender chicken come together in one easy sheet pan dinner for tropical flavor with minimal cleanup.
Ingredients
1 1/2 lbs boneless skinless chicken breasts, cut into bite-sized chunks
2 cups fresh pineapple chunks
2 large bell peppers (red, yellow, or orange), chopped into 1-inch pieces
1 medium red onion, chopped
2 tbsp olive oil
3 tbsp soy sauce (or tamari for gluten-free)
2 tbsp honey
3 cloves garlic, minced
1 tsp ground ginger
1/2 tsp salt
1/4 tsp black pepper
Instructions
1. Preheat oven to 400°F. Line a large baking sheet with parchment paper.
2. In a medium bowl, whisk together olive oil, soy sauce, honey, garlic, ginger, salt, and pepper.
3. Add chicken to the bowl and toss to coat. Let marinate for at least 10 minutes.
4. Meanwhile, chop pineapple, bell peppers, and red onion into evenly sized pieces.
5. Spread chicken, pineapple, peppers, and onion evenly on the prepared baking sheet.
6. Drizzle any remaining marinade over the top.
7. Roast for 20-25 minutes, stirring halfway, until chicken is cooked through and vegetables are tender.
8. Optional: Broil for the last 2 minutes for extra caramelization.
9. Serve hot over rice, quinoa, or in lettuce wraps.
Notes
For juicier meat, swap chicken breasts for boneless skinless thighs.
Fresh pineapple works best, but canned can be used if drained well.
This recipe stores well for up to 4 days in the refrigerator for easy meal prep.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Hawaiian-Inspired
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 320
- Sugar: 18g
- Sodium: 720mg
- Fat: 8g
- Saturated Fat: 1.5g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 3g
- Protein: 34g
- Cholesterol: 75mg
Keywords: Sheet Pan Dinners Recipes, Healthy Dinner Recipes, Sheet Pan Recipes, Summer Dinner, Chicken Dinner Recipes, Chicken Breast Recipes, Main Dish Recipes