Description
A delicious sweet and salty chicken dish roasted with fresh pineapple and colorful bell peppers, perfect for a weeknight dinner.
Ingredients
Scale
- 1 small red onion (sliced into chunky wedges)
- 2 tablespoons olive oil
- ¼ teaspoon crushed red pepper flakes (optional)
- ½ teaspoon ground paprika
- 1½ cups chopped pineapple (fresh or canned and drained)
- ½ teaspoon fine sea salt
- 1 red bell pepper (diced)
- ½ teaspoon ground black pepper
- 1 yellow bell pepper (diced)
- 2 cloves garlic (finely minced)
- 1½ pounds boneless, skinless chicken breast (cubed into 1-inch pieces)
- ¼ cup pineapple juice (from canned fruit or freshly pressed)
- 2 tablespoons rice vinegar or apple cider vinegar
- 1 tablespoon cornstarch mixed with 2 tablespoons cold water (optional for thickening)
- ⅓ cup low-sodium soy sauce
- 3 tablespoons honey or packed brown sugar
Instructions
- Preheat your oven to 400°F (200°C).
- Prepare a large baking tray by lining it with parchment paper or lightly greasing the surface.
- Evenly arrange the chicken pieces, bell peppers, red onion wedges, and pineapple chunks across the baking tray.
- Drizzle the olive oil over the ingredients, then scatter the minced garlic, salt, black pepper, paprika, and chili flakes.
- Use a spatula or clean hands to gently toss until everything is uniformly coated.
- Place the tray in the preheated oven and roast for 20 to 25 minutes, turning the contents halfway through.
- Roast until the chicken reaches an internal temperature of 165°F (74°C) and the vegetables are tender.
- Meanwhile, combine the soy sauce, pineapple juice, honey, and vinegar in a small saucepan over medium heat.
- Whisk continuously and allow the mixture to simmer for 3 to 4 minutes.
- If a thicker glaze is preferred, stir in the cornstarch slurry and cook for an additional minute or two until the sauce becomes glossy and slightly thickened.
- Once the sheet pan ingredients are fully cooked, remove from the oven.
- Drizzle the warm sauce over the chicken and vegetables, or serve it on the side as a dipping option.
- For a finishing touch, garnish with thinly sliced green onions or a sprinkle of toasted sesame seeds, if desired.
Notes
For a lighter dish, use less oil and swap honey for brown sugar. To keep the chicken tender when reheating, do so gently in the microwave or on low heat.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Hawaiian
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 18g
- Sodium: 700mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 3g
- Protein: 28g
- Cholesterol: 85mg
Keywords: Hawaiian chicken, pineapple chicken, one tray dinner, weeknight dinner, family meal