Ingredients
Scale
- 4 boneless, skinless chicken breasts
- 1 cup pineapple chunks (canned or fresh)
- 1 red bell pepper, sliced
- 1 yellow bell pepper, sliced
- 1 red onion, sliced
- 2 tablespoons olive oil
- 3 tablespoons soy sauce
- 2 tablespoons honey or maple syrup
- 1 teaspoon garlic powder
- 1 teaspoon ginger, grated
- Salt and pepper to taste
- Green onions and sesame seeds for garnish (optional)
Instructions
- Create the marinade by whisking together soy sauce, honey, garlic powder, ginger, salt, and pepper in a small bowl.
- Marinate the chicken in half of the marinade for at least 15 minutes.
- Preheat oven to 400°F (200°C) and prepare vegetables on a baking sheet, drizzled with olive oil.
- Place marinated chicken on the baking sheet and brush with remaining marinade.
- Roast for 20-25 minutes until chicken is cooked through and vegetables are tender.
- Garnish with green onions and sesame seeds before serving hot with rice or sides.
Notes
- For best flavor, use fresh pineapple, although canned is also suitable when drained.
- Marinating the chicken enhances its tropical flavor.
- Cut vegetables uniformly for even roasting.
- Let chicken rest before slicing to retain moisture.
- Customize with cilantro or lime juice for added freshness.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dinner
- Method: Baking
- Cuisine: Hawaiian
- Diet: Gluten-Free Option Available
Nutrition
- Serving Size: 1 serving
- Calories: 350 Kcal
- Sugar: 8g
- Sodium: 600mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 35g
- Cholesterol: 80mg