Description
A colorful, tropical twist on a classic sheet pan dinner. Juicy chicken, caramelized pineapple, and crisp bell peppers roast together in one pan, delivering a quick and flavorful meal perfect for any night of the week.
Ingredients
1.5 lbs boneless, skinless chicken breasts or thighs, cubed
1.5 cups pineapple chunks (fresh or canned, drained)
1 red bell pepper, chopped
1 yellow bell pepper, chopped
1 medium onion, chopped
1/4 cup soy sauce
2 tablespoons brown sugar
2 cloves garlic, minced
1 tablespoon fresh ginger, grated
2 tablespoons olive oil
Salt and pepper to taste
Optional garnish: chopped green onions, parsley, sesame seeds
Instructions
- Marinate the Chicken: In a bowl, combine chicken, soy sauce, brown sugar, garlic, ginger, olive oil, salt, and pepper. Toss to coat and let marinate for at least 15 minutes.
- Preheat the Oven: Set oven to 425°F (220°C).
- Prepare Vegetables: Chop bell peppers, onion, and pineapple into even chunks.
- Assemble the Pan: On a lined or greased sheet pan, spread out the chicken and chopped veggies evenly.
- Roast: Bake for 25 minutes, flipping halfway. Broil the last 2-3 minutes if desired for extra char.
- Serve: Garnish and enjoy hot with rice or on its own.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dinner