Description
A tropical Hawaiian-inspired meal with roasted chicken, sweet pineapple, and colorful vegetables in a single pan. Quick, flavorful, and perfect for family dinners or gatherings.
Ingredients
2 lbs chicken breasts, diced into 1” cubes
1 red bell pepper, cut into pieces
1 orange or yellow pepper, cut into pieces
1 small red onion, peeled and quartered
1/3 cup reduced sodium soy sauce
1/4 cup ketchup
2 tablespoons honey
2 tablespoons pineapple juice
2 tablespoons rice vinegar
1 teaspoon red pepper flakes, optional
1 cup cooked rice for serving
Instructions
Preheat oven to 400°F (200°C)
In a glass measuring cup, whisk together soy sauce, ketchup, honey, pineapple juice, rice vinegar, and red pepper flakes
Place chicken, red and orange peppers, and red onion on a large sheet pan
Pour the sauce over the chicken and vegetables, tossing to coat evenly
Roast for 25 minutes
Remove the pan and broil for 2-3 minutes to lightly char the edges
Serve the chicken and vegetables over cooked rice
Notes
For juicier chicken, substitute chicken thighs for breasts.
Green peppers can be used in place of colored peppers if preferred.
Scallions can replace the red onion if a milder flavor is desired.
Gluten-free ketchup can be used if a gluten-free option is needed.
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 20
- Cook Time: 28
- Category: DINNER
- Method: Roasting
- Cuisine: Hawaiian
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 9g
- Sodium: 500mg
- Fat: 11g
- Saturated Fat: 3g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 70mg