Description
Easy and flavorful one-pan meal with juicy chicken, sweet pineapple, and roasted veggies, perfect for a stress-free dinner.
Ingredients
Main Ingredients
- 1 lb Chicken (thighs or breasts, cut into chunks) (Thighs stay juicier; breasts can dry out if overcooked.)
- 1 cup Pineapple chunks (Fresh is ideal, but canned works too.)
- 2 medium Bell peppers (red and yellow preferred) (Adds sweetness to the dish.)
- 1 medium Red onion (Gets mellow and caramelized during roasting.)
- 1 cup Zucchini or broccoli (optional) (Use based on preference or what’s available.)
Sauce Ingredients
- 1/4 cup Soy sauce (Tamari can be used for gluten-free option.)
- 2 tbsp Honey or brown sugar (Provides sticky finish.)
- 2 tbsp Rice vinegar (Pineapple juice can be used for extra fruitiness.)
- 2 cloves Garlic, minced (Fresh preferred, but jarred is acceptable.)
- 1 tbsp Ginger, grated (Fresh or from a jar.)
- 1 tbsp Sesame oil (A small amount adds flavor.)
- 1-2 tsp Cornstarch (Optional, for thickening the glaze.)
- to taste Salt and pepper (For seasoning.)
Instructions
Preparation
- Preheat oven to 425°F and line a large sheet pan with parchment.
- Cut chicken into bite-sized chunks. Cut peppers and onion into similar size pieces. Keep zucchini chunky if using.
- Whisk the marinade ingredients together.
- Toss chicken, veggies, and pineapple with most of the sauce. Reserve some sauce for later.
- Spread everything out on the sheet pan in an even layer.
Cooking
- Roast for 20-25 minutes, tossing halfway, until chicken is cooked through and sauce is bubbling.
- Brush with reserved sauce and roast for an additional 3-5 minutes to get a glossy finish.
- Let rest for a couple of minutes, then serve.
Notes
If using canned pineapple, drain well and save juice for the sauce. For meal prep, chop veggies 2 days in advance, and mix sauce ahead of time.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: dinner, Main Course
- Cuisine: asian, Hawaiian