Ingredients
Scale
- 4 boneless, skinless chicken breasts or thighs
- 1 cup fresh pineapple chunks (or canned pineapple, drained)
- 1 red bell pepper, sliced
- 1 yellow bell pepper, sliced
- 1 cup cherry tomatoes
- 2 tablespoons olive oil
- 2 tablespoons soy sauce or coconut aminos
- 2 teaspoons honey or maple syrup
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon paprika
- Salt and pepper to taste
- Fresh cilantro for garnish (optional)
- Lime wedges for serving (optional)
Instructions
- Preheat your oven to 400°F (200°C). Wash and prepare all vegetables and chicken. Season the chicken with garlic powder, onion powder, paprika, salt, and pepper.
- Place the seasoned chicken on a large sheet pan. Surround with pineapple chunks, bell peppers, and cherry tomatoes. Drizzle with olive oil, soy sauce, and honey. Toss gently to coat evenly.
- Bake in the preheated oven for 25-30 minutes, or until the chicken reaches an internal temperature of 165°F and vegetables are tender. Flip the chicken and vegetables halfway through for even browning if desired.
- Garnish with fresh cilantro and serve hot with lime wedges. Optional: serve with steamed rice or quinoa for a complete meal.
Notes
- Use fresh pineapple for best flavor, but canned works in a pinch.
- You can substitute chicken thighs for more juiciness.
- For a spicier version, add red pepper flakes or sliced jalapeños.
- Ensure chicken is cooked thoroughly to an internal temperature of 165°F.
- Prep Time: 10 minutes
- Cook Time: 25-30 minutes
- Category: Dinner
- Method: Bake
- Cuisine: Hawaiian
- Diet: Gluten-Free (with gluten-free soy sauce or coconut aminos)
Nutrition
- Serving Size: 1 plate
- Calories: 350 kcal Kcal
- Sugar: 12 g
- Sodium: 700 mg
- Fat: 15 g
- Saturated Fat: 3 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 4 g
- Protein: 25 g
- Cholesterol: 80 mg