Description
A vibrant dish that brings a taste of the islands with succulent chicken, colorful vegetables, and sweet pineapple, perfect for any occasion.
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
- 3 tbsp honey (or brown sugar)
- 2 tbsp rice vinegar (or apple cider vinegar)
- 1 tbsp cornstarch + 2 tbsp water (optional for thickening)
Instructions
- Preheat your oven to 400°F (200°C). Line a large sheet pan with parchment paper or lightly grease it.
- Spread the chicken pieces, chopped bell peppers, onion wedges, and pineapple chunks evenly across the pan.
- Drizzle with olive oil. Sprinkle the minced garlic, salt, black pepper, paprika, and optional chili flakes over the mixture. Toss gently to coat.
- Roast in the preheated oven for 20–25 minutes, flipping halfway through, until chicken reaches an internal temperature of 165°F (74°C).
- Whisk together soy sauce, pineapple juice, honey, and vinegar in a saucepan while the chicken roasts. Simmer for 3–4 minutes; add the cornstarch slurry for a thicker sauce if desired.
- Once the chicken and veggies are golden, drizzle the sauce over or serve it on the side. Garnish with sesame seeds or sliced green onions if desired.
Notes
Fresh pineapple enhances flavor; you can substitute chicken with tofu or shrimp. Adjust spice levels as preferred.