Easy One-Pan Pineapple Chicken
A vibrant and flavorful one-pan meal featuring tender chicken, sweet caramelized pineapple, and crisp bell peppers, all cooked together for an easy weeknight dinner with tropical flair.
Ingredients
- 1.5 lb boneless skinless chicken breasts
- 1 cup fresh pineapple chunks
- 1 red bell pepper cut into 1-inch pieces
- 1 green bell pepper cut into 1-inch pieces
- 1/2 red onion cut into wedges
- 2 cloves garlic minced
- 2 tbsp soy sauce low sodium
- 1 tbsp honey
- 1 tbsp olive oil
- 1/2 tsp ginger grated (optional)
- 2 tbsp fresh cilantro chopped
Instructions
- Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper for easy cleanup.
- In a large bowl, combine the chicken pieces, pineapple chunks, red bell pepper, green bell pepper, and red onion.
- In a small bowl, whisk together the minced garlic, soy sauce, honey, olive oil, and grated ginger (if using).
- Pour the sauce mixture over the chicken and vegetables, tossing gently to ensure everything is evenly coated. Season with salt and black pepper to taste.
- Spread the chicken and vegetable mixture in a single layer on the prepared baking sheet.
- Bake for 20-25 minutes, or until the chicken is cooked through and the vegetables are tender-crisp, stirring halfway through.
- Once cooked, remove from the oven and garnish with fresh chopped cilantro, if desired.
- Serve immediately on its own, or with a side of rice or quinoa.
Notes
For an extra kick, add a pinch of red pepper flakes to the seasoning. This dish pairs perfectly with a side of jasmine rice or quinoa. Leftovers can be stored in an airtight container in the fridge for up to 3 days.