Ingredients
Scale
- 4 boneless, skinless chicken breasts
- 1 cup pineapple chunks (fresh or canned)
- 1 red bell pepper, sliced
- 1 yellow bell pepper, sliced
- 1 red onion, sliced
- 3 tablespoons olive oil
- 2 tablespoons soy sauce or tamari for gluten-free option
- 2 tablespoons honey or maple syrup
- 1 teaspoon garlic powder
- 1 teaspoon smoked paprika
- 1/2 teaspoon black pepper
- 1 teaspoon dried thyme or oregano
- Optional garnish: chopped cilantro and lime wedges
Instructions
- In a small bowl, whisk together soy sauce, honey, garlic powder, smoked paprika, black pepper, and thyme. Marinate the chicken breasts in half of this mixture for at least 15 minutes.
- Preheat oven to 400°F (200°C). Line a sheet pan with parchment paper and toss sliced bell peppers and red onion with 1 tablespoon of olive oil. Arrange the vegetables on the sheet pan.
- Remove chicken from marinade, letting excess drip off, and place on the sheet pan among the vegetables. Spoon remaining marinade over the chicken.
- Scatter pineapple chunks around the chicken and vegetables. Roast for 20-25 minutes or until chicken reaches 165°F (74°C). Baste the chicken with reserved marinade halfway through.
- Remove from oven, garnish with chopped cilantro and lime wedges. Serve hot and enjoy your tropical getaway in every meal.
Notes
- Use fresh pineapple for a more vibrant flavor.
- Marinate the chicken for at least 30 minutes or overnight for a richer taste.
- Adjust soy sauce and honey to suit your flavor preferences.
- Add other tropical vegetables like snap peas or cherry tomatoes for variation.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Hawaiian
- Diet: Gluten-Free
Nutrition
- Serving Size: 1 / 4 of recipe
- Calories: 350 kcal Kcal
- Sugar: 20 g
- Sodium: 800 mg
- Fat: 15 g
- Saturated Fat: 3 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 3 g
- Protein: 30 g
- Cholesterol: 85 mg