Ingredients
- 1.5 lbs boneless, skinless chicken thighs or breasts
- 2 bell peppers (red, yellow, or orange), sliced
- 1 1/2 cups pineapple chunks (fresh or canned, drained)
- 1 red onion, cut into wedges
- 2 tbsp olive oil
- 1/4 cup soy sauce
- 2 tbsp honey or brown sugar
- 3 cloves garlic, minced
- 1 tsp ginger, minced or ground
- 1 tbsp rice vinegar or lime juice
- Salt and pepper to taste
- Optional: sliced green onions and toasted sesame seeds for garnish
Instructions
- Preheat oven to 400°F (205°C) and line a large sheet pan with parchment or grease lightly.
- In a bowl, whisk together soy sauce, honey or brown sugar, garlic, ginger, and rice vinegar or lime juice to make the glaze.
- Season chicken with salt and pepper, drizzle with oil, and toss with half the glaze in a mixing bowl.
- Arrange chicken on the sheet pan in a single layer. Surround with bell peppers, pineapple chunks, and onion wedges.
- Drizzle remaining glaze over the vegetables and fruit, tossing gently to coat.
- Roast for 25–30 minutes until chicken reaches 165°F (74°C) and veggies are tender and slightly charred.
- Squeeze lime juice over everything and garnish with green onions and sesame seeds before serving.
Notes
- Add chili garlic sauce or crushed red pepper to the glaze for spice.
- Use teriyaki sauce for a variation with a sesame finish.
- Include veggies like broccoli, snap peas, or zucchini.
- Swap soy sauce with tamari or coconut aminos for a gluten-free option.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Roasting
- Cuisine: Hawaiian
- Diet: Low Lactose
Nutrition
- Serving Size: 1 portion
- Calories: 340
- Sugar: 14g
- Sodium: 690mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 3g
- Protein: 29g
- Cholesterol: 95mg
