Description
A simple, colorful sheet pan dinner inspired by sweet and savory island flavors, perfect for busy nights and family meals.
Ingredients
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1½ pounds boneless, skinless chicken breast, cut into 1½-inch pieces
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2 cups fresh pineapple chunks
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1 red bell pepper, cut into 1-inch pieces
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1 green bell pepper, cut into 1-inch pieces
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1 medium red onion, cut into wedges
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2 tablespoons olive oil
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½ cup low-sodium soy sauce
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¼ cup honey
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2 tablespoons rice vinegar
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1 tablespoon cornstarch
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1 teaspoon garlic powder
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1 teaspoon ground ginger
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½ teaspoon black pepper
Instructions
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Preheat oven to 400°F (200°C) and prepare a large rimmed baking sheet.
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Whisk together soy sauce, honey, rice vinegar, cornstarch, garlic powder, ground ginger, and black pepper in a bowl.
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Place chicken, pineapple, bell peppers, and onion on the sheet pan and drizzle with olive oil.
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Pour the sauce over everything and toss gently to coat.
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Bake for 25–30 minutes, stirring halfway through, until chicken is cooked through and pineapple is caramelized.
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Let rest for 5 minutes before serving.
Notes
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Fresh pineapple provides the best flavor and texture.
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Serve over rice or with your favorite vegetable side.
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Store leftovers in an airtight container in the refrigerator for up to 4 days.
- Prep Time: 15 minutes
- Cook Time: 30 minutes