Ingredients
Scale
- 1/3 cup soy sauce or tamari (for gluten-free)
- 1/2 cup pineapple juice (fresh or canned)
- 2 tablespoons brown sugar or honey
- 2 tablespoons ketchup
- 1 tablespoon rice vinegar or apple cider vinegar
- 2 cloves garlic, minced
- 1 teaspoon grated fresh ginger or 1/2 teaspoon ground ginger
- 2 pounds boneless skinless chicken breasts, cut into 1–2 inch pieces
- 1 red bell pepper, chopped
- 1 yellow bell pepper, chopped
- 1 red onion, sliced into wedges
- 1 1/2 cups pineapple chunks (fresh or canned, drained)
- 1 tablespoon extra virgin olive oil
- 1/2 teaspoon salt (or to taste)
- 1/2 teaspoon black pepper (or to taste)
- 1 tablespoon cornstarch (optional)
- 1 tablespoon water (optional)
- Chopped parsley (optional garnish)
Instructions
- In a bowl, whisk together soy sauce, pineapple juice, sugar, ketchup, vinegar, garlic, and ginger. Reserve 1/4 cup for later.
- Toss chicken in the marinade and let sit while preparing vegetables (or marinate up to 24 hours).
- Preheat oven to 425°F (220°C). Toss peppers, onion, and pineapple with olive oil, salt, and pepper on a sheet pan. Add chicken and spread evenly.
- Bake for 25–30 minutes, flipping halfway, until chicken is cooked and vegetables are caramelized.
- Meanwhile, simmer reserved marinade in a saucepan. Add cornstarch slurry if desired and cook until thickened.
- Drizzle sauce over baked chicken and vegetables.
- Serve warm, optionally over rice and garnish as desired.
Notes
- Marinating longer enhances flavor.
- Add vegetables like zucchini or carrots for variation.
- Serve with rice or a fresh salad for a complete meal.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Hawaiian
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 10 g
- Sodium: 800 mg
- Fat: 9 g
- Saturated Fat: 1.5 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 2 g
- Protein: 32 g
- Cholesterol: 85 mg