Description
A tropical fusion of crispy vegetables and tender chicken glazed with pineapple-laced sauce. Quick, single-pan cooking delivers vibrant Hawaiian flavors with minimal effort for weeknight meals.
Ingredients
1 pound (700g) boneless, skinless chicken breasts, cut into 1-inch pieces
1 red bell pepper, chopped
1 yellow bell pepper, chopped
1 small red onion
1 cup pineapple chunks (fresh or drained canned)
2 tablespoons olive oil
2 cloves garlic, minced
1 teaspoon salt
1 teaspoon black pepper
1 teaspoon paprika
1 teaspoon chili flakes (optional)
1/4 cup low-sodium soy sauce (or tamari for gluten-free)
2 tablespoons pineapple juice
3 tablespoons honey
2 tablespoons rice vinegar
1 tablespoon cornstarch + 2 tablespoons water (optional slurry for sauce)
Instructions
Set oven racks to center position for even heating
Line 20×15-inch sheet pan with parchment paper and grease lightly with olive oil
Preheat oven to 400°F (200°C) for 10 minutes
In a large bowl, toss chicken, bell peppers, red onion, garlic, olive oil, salt, pepper, paprika, and chili flakes (if using)
Spread mixture evenly on the sheet pan and roast for 20 minutes
In a separate small saucepan, combine soy sauce, pineapple juice, honey, and rice vinegar; simmer for 5 minutes
Stir in cornstarch slurry (if using) and cook 1-2 minutes until thickened
Remove sheet pan from oven, drizzle sauce over chicken and vegetables, and return to oven for 5 minutes
Let sit 5 minutes before serving
Notes
Use sweet onion for a milder flavor
Tamari substitution required for gluten-free version
Cornstarch slurry improves sauce consistency but is optional
Grilled pineapple can be added for extra char if desired
- Prep Time: 10
- Cook Time: 30
- Category: trends
- Method: Roasting
- Cuisine: Pan-Asian
Nutrition
- Serving Size: 1 serving
- Calories: 475
- Sugar: 24g
- Sodium: 320mg
- Fat: 18g
- Saturated Fat: 3g
- Carbohydrates: 38g
- Fiber: 3g
- Protein: 34g
- Cholesterol: 105mg