Description
A delightful dish combining tender chicken, sweet pineapple, and vibrant bell peppers, perfect for busy weeknights.
Ingredients
- 1 (20 ounce) can pineapple chunks
- 1 red onion
- 2 green bell peppers
- 1 red bell pepper
- 1 yellow bell pepper
- 3 chicken breasts (about 1 1/2 pounds)
- 3-4 Tb olive oil
- Garlic salt
- Lemon pepper
- 1 C of pineapple juice (reserved from the canned pineapple)
- 1/4 C water
- 3/4 C apple cider vinegar
- 2 tsp soy sauce
- 1 tsp chicken bouillon granules
- 1 C sugar
- 1 Tb brown sugar
- 2 Tb cornstarch
- 1/2 tsp garlic powder
- 1/4 tsp ginger
Instructions
- Pour as much juice as you can from the canned pineapple into a large measuring cup.
- Chop your red onion and bell peppers into large 1-2 inch chunks.
- Cut the chicken breasts into 1-inch pieces.
- Place the chicken, chopped veggies, and pineapple chunks into a large bowl.
- Drizzle olive oil over the mixture, tossing to coat everything evenly.
- Sprinkle with garlic salt and lemon pepper, stirring to combine.
- Line two large baking sheets with tin foil, spreading the mixture evenly over them.
- Bake for 20 minutes, or until the chicken is cooked through, and the veggies are crisp-tender.
- While the chicken and veggies bake, prepare the sauce by combining the reserved pineapple juice, water, apple cider vinegar, soy sauce, chicken bouillon granules, sugar, brown sugar, cornstarch, garlic powder, ginger, and lemon pepper in a saucepan.
- Bring the sauce to a boil over medium-high heat, stirring occasionally, and let it boil for 2 minutes.
- Once the chicken and veggies are done roasting, pour 1/3 of the sauce over each pan, reserving 1/3 in the saucepan.
- Stir the sauce into the chicken and veggies to coat them well.
- Bake for an additional 10 minutes, or until the sauce bubbles and becomes sticky.
- Serve in individual bowls over white rice and drizzle with the remaining sauce.
Notes
For enhanced flavor, marinate chicken in the sauce for an hour before cooking. Customizing vegetables can add variety.
