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 cup sliced red onions
- 2 tablespoons olive oil
- 2 tablespoons soy sauce or teriyaki sauce
- 1 tablespoon honey or brown sugar
- 1 teaspoon garlic powder
- 1 teaspoon smoked paprika
- Salt and pepper to taste
- Optional garnishes: chopped fresh cilantro, green onions, toasted coconut flakes
Instructions
- Preheat your oven to 400°F (200°C). Line a large sheet pan with parchment paper or a silicone baking mat.
- Cut the chicken into bite-sized pieces or leave as whole breasts/thighs. Slice the bell peppers and red onions into thin strips. Drain pineapple chunks if using canned.
- In a small bowl, whisk together olive oil, soy sauce, honey, garlic powder, smoked paprika, salt, and pepper. Pour the marinade over the chicken and toss to coat evenly. Let it marinate for at least 15 minutes.
- Arrange the marinated chicken on the prepared sheet pan. Surround with pineapple chunks, bell peppers, and red onions. Drizzle remaining marinade over everything.
- Bake in the preheated oven for 25-30 minutes or until chicken reaches an internal temperature of 165°F. Stir halfway through for even cooking.
Notes
- For added flavor, consider marinating the chicken overnight.
- Garnish with chopped cilantro, green onions, and toasted coconut flakes before serving.
- Serve with steamed rice, quinoa, or fresh tropical fruit for a complete meal.
- Prep Time: 15 minutes
- Cook Time: 25-30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Hawaiian
- Diet: Gluten-Free
Nutrition
- Serving Size: 1 plate
- Calories: 350 Kcal
- Sugar: 12g
- Sodium: 720mg
- Fat: 14g
- Saturated Fat: 3g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 4g
- Protein: 30g
- Cholesterol: 85mg
