Description
A vibrant and flavorful sheet pan dinner featuring tender chunks of chicken, sweet caramelized pineapple, and colorful bell peppers, all roasted together in a sweet-savory marinade. Easy to prepare, simple to clean up, and perfect for weeknight meals or tropical-inspired gatherings.
Ingredients
- 1.5 lbs boneless, skinless chicken breasts, cut into bite-sized chunks
- 2 cups pineapple chunks (fresh or canned in juice, drained)
- 1 red bell pepper, diced
- 1 yellow bell pepper, diced
- 2 cloves garlic, minced
- 1/4 cup soy sauce (or coconut aminos)
- 2 tbsp honey
- 1 tbsp olive oil
- 1 tbsp apple cider vinegar
- 1/2 tsp black pepper
- Fresh parsley, chopped (optional, for garnish)
Instructions
- Preheat oven to 425°F (220°C).
- In a large bowl, whisk together soy sauce, honey, olive oil, apple cider vinegar, garlic, and black pepper.
- Add chicken to the marinade and toss to coat. Let marinate for 10–15 minutes.
- Line a baking sheet with parchment paper or lightly grease it.
- Spread marinated chicken, pineapple, and bell peppers evenly on the sheet pan.
- Roast in the oven for 22–25 minutes, stirring halfway through.
- Check that chicken reaches an internal temp of 165°F (74°C).
- Remove from oven, garnish with fresh parsley, and serve hot.