Ingredients
Scale
- 4 boneless, skinless chicken breasts
- 1 cup pineapple chunks (fresh or canned)
- 1 red bell pepper, sliced
- 1 green bell pepper, sliced
- 2 tablespoons olive oil
- 2 tablespoons soy sauce
- 2 tablespoons honey
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Salt and pepper to taste
Instructions
- Preheat oven to 400°F (200°C).
- In a small bowl, whisk together soy sauce, honey, smoked paprika, garlic powder, and onion powder.
- Brush the chicken breasts with the marinade and place on a large sheet pan.
- Arrange pineapple chunks and sliced peppers around the chicken on the pan.
- Drizzle olive oil over the vegetables and season everything with salt and pepper.
- Bake for 25-30 minutes until chicken is cooked through and vegetables are tender.
- Garnish with chopped cilantro before serving.
Notes
- You can substitute chicken thighs for breasts for more juiciness.
- Use fresh pineapple for a brighter flavor.
- Pair with steamed rice or your favorite side for a complete meal.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Method: Bake
- Cuisine: Hawaiian
- Diet: Gluten-Free, Dairy-Free
Nutrition
- Serving Size: 1 plate
- Calories: 350 Kcal
- Sugar: 20g
- Sodium: 800mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 4g
- Protein: 28g
- Cholesterol: 80mg