Description
A vibrant, quick-to-prepare sheet pan dinner featuring tender chicken, colorful bell peppers, and sweet pineapple, perfect for family meals.
Ingredients
- 1 ½ lbs (700 g) boneless skinless chicken breasts, cut into 1-inch pieces
- 1 red bell pepper, chopped
- 1 yellow bell pepper, chopped
- 1 small red onion, cut into wedges
- 1 ½ cups fresh pineapple chunks (or canned, drained)
- 2 tbsp olive oil
- 2 cloves garlic, minced
- ½ tsp salt
- ½ tsp black pepper
- ½ tsp paprika
- ¼ tsp chili flakes (optional)
- For the sauce:
- ⅓ cup low-sodium soy sauce
- ¼ cup pineapple juice (from the can or fresh)
- 3 tbsp honey (or brown sugar)
- 2 tbsp rice vinegar (or apple cider vinegar)
- 1 tbsp cornstarch + 2 tbsp water (slurry, optional for thickening)
Instructions
- Preheat the oven to 400°F (200°C) and line a large sheet pan with parchment paper or grease it.
- In a large bowl, combine chicken pieces, bell peppers, onion, and pineapple; drizzle with olive oil and add garlic, salt, pepper, paprika, and chili flakes. Toss to coat.
- Spread the mixture evenly on the sheet pan, ensuring space between ingredients.
- Bake for 20–25 minutes, flipping halfway through, until chicken reaches an internal temperature of 165°F (74°C).
- Meanwhile, prepare the sauce by whisking together soy sauce, pineapple juice, honey, and vinegar in a saucepan; bring to a simmer for 3–4 minutes. Add cornstarch slurry if thicker sauce is desired.
- Once chicken and vegetables are done, drizzle the sauce over the top or serve on the side for dipping.
- Garnish with sesame seeds or sliced green onions if desired.
Notes
For a bit of char, try broiling the dish for the last few minutes of cooking. Marinating the chicken in the sauce for a few hours can intensify flavors.
