Description
A colorful and flavorful sheet pan dish featuring marinated chicken, vibrant vegetables, and sweet pineapple.
Ingredients
- 4 boneless, skinless chicken breasts
- 1 can pineapple chunks in juice (reserve some juice for marinade)
- 1 red bell pepper, sliced
- 1 yellow bell pepper, sliced
- 1 red onion, cut into wedges
- 3 tablespoons soy sauce
- 2 tablespoons honey
- 2 cloves garlic, minced
- 1 teaspoon ground ginger
- Olive oil, for drizzling
- Salt and pepper, to taste
- Cooked rice or quinoa, for serving (optional)
Instructions
- Whisk together the reserved pineapple juice, soy sauce, honey, minced garlic, and ginger in a large bowl.
- Add the chicken breasts to the marinade, tossing well to coat. Let it marinate for at least 15 minutes, up to an hour.
- Preheat your oven to 425°F (220°C) and line a sheet pan with parchment paper or lightly grease it.
- Spread the sliced bell peppers, red onion, and pineapple chunks evenly across the sheet pan.
- Remove the chicken from the marinade and place it on top of the vegetables. Drizzle with olive oil and season with salt and pepper.
- Bake in the preheated oven for 25-30 minutes, until the chicken is cooked through and reaches an internal temperature of 165°F (75°C) and the veggies are tender.
- Serve over rice or quinoa, drizzling any extra marinade if desired.
Notes
Feel free to swap in seasonal veggies or add snap peas or carrots for extra crunch. Adjust cooking time if using chicken thighs.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Tropical