Ingredients
Scale
- 4 boneless, skinless chicken breasts or thighs
- 1 cup fresh pineapple chunks
- 1 red bell pepper, sliced
- 1 yellow bell pepper, sliced
- 1 red onion, sliced
- 3 tablespoons olive oil
- 2 tablespoons honey
- 2 cloves garlic, minced
- 1 teaspoon smoked paprika
- 1 teaspoon chili powder
- Salt and pepper to taste
- Fresh cilantro for garnish (optional)
Instructions
- Preheat your oven to 400°F (200°C). Prepare all ingredients: pat the chicken dry, cut into even pieces if needed, slice peppers and onion, and set aside.
- In a small bowl, whisk together olive oil, honey, minced garlic, smoked paprika, chili powder, salt, and pepper. Toss half the marinade with the chicken and let marinate for at least 10 minutes.
- Arrange marinated chicken on a parchment-lined sheet pan. Surround with pineapple chunks, sliced peppers, and onion, then drizzle remaining marinade over vegetables.
- Bake for 20-25 minutes, or until chicken reaches an internal temperature of 165°F and vegetables are tender. Broil for an additional 2-3 minutes for caramelization if desired.
Notes
- Use fresh pineapple for optimal flavor; frozen pineapple can be used if drained well.
- Feel free to add other vegetables like zucchini or snap peas for variety.
- Adjust spice level by varying chili powder or adding hot sauce.
- Prep Time: 15 minutes
- Cook Time: 20-25 minutes
- Category: Dinner
- Method: Baking
- Cuisine: Hawaiian
- Diet: Gluten-Free
Nutrition
- Serving Size: 1 piece (about 1/4 of the dish)
- Calories: 350 kcal Kcal
- Sugar: 20 g
- Sodium: 600 mg
- Fat: 15 g
- Saturated Fat: 3 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 4 g
- Protein: 25 g
- Cholesterol: 75 mg