Ingredients
Scale
- 2 lbs boneless, skinless chicken thighs or breasts
- 1 cup pineapple chunks (fresh or canned)
- 1 red bell pepper, sliced
- 1 green bell pepper, sliced
- 1 red onion, sliced
- 3 tbsp soy sauce or coconut aminos
- 2 tbsp honey or maple syrup
- 2 cloves garlic, minced
- 1 tbsp grated fresh ginger
- 1 tbsp olive oil
- Salt and black pepper to taste
- Optional: chopped cilantro, sesame seeds for garnish
Instructions
- Preheat your oven to 400°F (200°C). Line your baking sheet with parchment paper or a silicone mat for easy cleanup.
- In a small bowl, whisk together soy sauce, honey, garlic, ginger, and olive oil. Pour half of this marinade over the chicken pieces and let sit for at least 15 minutes.
- Place the marinated chicken on the prepared sheet pan. Surround with pineapple chunks, bell peppers, and red onion slices. Drizzle remaining marinade over everything and season with salt and pepper.
- Bake for 25-30 minutes until the chicken reaches an internal temperature of 165°F (75°C). Broil for 2-3 minutes at the end for a charred effect if desired.
Notes
- Marinate the chicken for at least 15 minutes, or up to an hour for extra flavor.
- Use fresh pineapple for a more vibrant flavor, or canned for convenience.
- Serve with steamed rice, quinoa, or cauliflower rice for a complete meal.
- Garnish with chopped cilantro and sesame seeds for added presentation.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dinner, Main Course
- Method: Baking, Roasting
- Cuisine: Hawaiian, American
- Diet: Gluten-Free, Low Carb, Dairy-Free
Nutrition
- Serving Size: 1 plate
- Calories: 350 Kcal
- Sugar: 12g
- Sodium: 900mg
- Fat: 15g
- Saturated Fat: 3g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 90mg