Description
A vibrant and flavorful sheet pan meal combining marinated chicken breasts, pineapple chunks, and colorful bell peppers, perfect for busy weeknights or special gatherings.
Ingredients
- 4 boneless skinless chicken breasts (about 1.5 lbs)
- 1 cup pineapple chunks (fresh or canned)
- 1 red bell pepper, sliced
- 1 yellow bell pepper, sliced
- ½ red onion, cut into wedges
- 3 cloves garlic, minced
- 2 tbsp olive oil
- ¼ cup low-sodium soy sauce
- 1 tbsp brown sugar
- Salt and black pepper to taste
- Juice of 1 lime
Instructions
- Preheat the oven to 400°F (200°C).
- In a mixing bowl, whisk together olive oil, soy sauce, brown sugar, garlic, and lime juice to create your marinade.
- Add the chicken breasts to the bowl, coating them well. Allow the chicken to marinate for at least 30 minutes.
- Chop the bell peppers and onion into bite-sized pieces.
- Line a baking sheet with parchment paper for easy cleanup.
- Place the marinated chicken in the center of the baking sheet and arrange the pineapple chunks and chopped vegetables around it.
- Bake in the preheated oven for 25-30 minutes, or until the chicken reaches an internal temperature of 165°F (75°C) and the vegetables are tender.
Notes
For an extra kick, consider adding jalapeños or red pepper flakes. Fresh pineapple enhances flavor and texture.
