Ingredients
Scale
- 4 boneless, skinless chicken breasts
- 1 cup pineapple chunks (fresh or canned)
- 1 red bell pepper, sliced
- 1 yellow bell pepper, sliced
- 2 tablespoons olive oil
- 2 tablespoons soy sauce
- 1 tablespoon honey
- 1 teaspoon garlic powder
- 1 teaspoon smoked paprika
- Salt and black pepper to taste
- Fresh cilantro or green onions for garnish
Instructions
- Preheat oven to 400°F (200°C). Line a large sheet pan with parchment paper or lightly grease.
- In a small bowl, whisk together soy sauce, honey, garlic powder, smoked paprika, salt, and pepper.
- Place chicken breasts on the sheet pan and brush with half of the sauce mixture.
- Arrange pineapple chunks and sliced peppers around the chicken.
- Brush the remaining sauce over the pineapple and peppers.
- Drizzle olive oil over the vegetables and chicken for even roasting.
- Bake in the preheated oven for 20-25 minutes or until chicken reaches an internal temperature of 165°F (74°C) and is golden brown.
- Garnish with chopped cilantro or green onions before serving. Enjoy your tropical-inspired meal!
Notes
- For extra flavor, marinate the chicken in the sauce for 30 minutes before baking.
- Replace pineapple with mango for a different tropical twist.
- Serve with steamed rice or quinoa for a complete meal.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Method: Baking
- Cuisine: Hawaiian, Tropical
- Diet: Gluten-Free, Easy
Nutrition
- Serving Size: 1 chicken breast with vegetables
- Calories: 350 Kcal
- Sugar: 12g
- Sodium: 600mg
- Fat: 14g
- Saturated Fat: 3g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 85mg