Ingredients
Scale
- 4 boneless, skinless chicken breasts or thighs
- 1 cup pineapple chunks, fresh or canned
- 1 red bell pepper, sliced
- 1 green bell pepper, sliced
- 2 tablespoons olive oil
- 2 tablespoons soy sauce
- 1 tablespoon honey
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- Salt and pepper to taste
Instructions
- Preheat oven to 400°F (200°C). Line a large sheet pan with parchment paper.
- In a small bowl, whisk together soy sauce, honey, garlic powder, paprika, salt, and pepper.
- Arrange chicken, pineapple, and peppers on the sheet pan. Drizzle with olive oil and the soy sauce mixture, tossing to coat evenly.
- Bake for 25-30 minutes or until chicken is cooked through and vegetables are tender.
- Garnish with fresh herbs if desired and serve hot.
Notes
- You can substitute chicken thighs for breasts for extra juiciness.
- For added flavor, sprinkle with crushed red pepper flakes before baking.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Method: Baking
- Cuisine: Hawaiian
- Diet: Gluten-Free
Nutrition
- Serving Size: 1 plate
- Calories: 350 kcal Kcal
- Sugar: 18 g
- Sodium: 720 mg
- Fat: 12 g
- Saturated Fat: 2 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 3 g
- Protein: 28 g
- Cholesterol: 80 mg