Ingredients
Scale
- 4 boneless, skinless chicken breasts or thighs
- 1 fresh pineapple, sliced into rings or chunks
- 1 red bell pepper, sliced
- 1 yellow bell pepper, sliced
- 1 red onion, sliced
- 3 tablespoons olive oil
- 3 tablespoons soy sauce or coconut aminos
- 2 tablespoons honey or brown sugar
- 2 cloves garlic, minced
- 1 teaspoon ginger, grated
- Salt and black pepper to taste
- Optional: chopped green onions and sesame seeds for garnish
Instructions
- In a small bowl, whisk together soy sauce, honey, garlic, and ginger. Pour half of the marinade into a resealable bag or dish, add the chicken, and marinate for at least 30 minutes.
- Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper or silicone mats. Arrange the marinated chicken, pineapple slices, peppers, and onions evenly on the tray.
- Drizzle the remaining marinade over the ingredients. Season with salt and pepper. Sprinkle chopped green onions and sesame seeds if desired.
- Bake for 20-25 minutes, until the chicken reaches an internal temperature of 165°F. During the last 5 minutes, broil for slight charring if desired. Serve hot.
Notes
- Marinate the chicken for at least 30 minutes for the best flavor infusion.
- You can substitute chicken thighs for breasts for extra juiciness.
- Use gluten-free soy sauce or coconut aminos to make this dish gluten-free.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 20-25 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Hawaiian
- Diet: Gluten-Free, Dairy-Free, Nut-Free
Nutrition
- Serving Size: 1 plate (about 1/4 of recipe)
- Calories: 350 Kcal
- Sugar: 18g
- Sodium: 800mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 30g
- Cholesterol: 90mg