Name: Sweet and Tangy Chicken Roasted with Pineapple and Peppers
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Cuisine: Asian-inspired
Ingredients: 1 lbs chicken breasts (boneless, skinless, cut into 1-inch pieces); 1 red bell pepper (chopped); 1 yellow bell pepper (chopped); 1 small red onion (cut into wedges); 1 cups pineapple chunks (fresh or canned, drained); 2 tbsp olive oil; 2 cloves garlic (minced); 0 tsp salt; 0 tsp black pepper; 0 tsp paprika; 0 tsp chili flakes (optional); 0 cup low-sodium soy sauce; 0 cup pineapple juice (from the can or fresh); 3 tbsp honey (or brown sugar); 2 tbsp rice vinegar (or apple cider vinegar); 1 tbsp cornstarch (optional, for thickening); 2 tbsp water (for cornstarch slurry)

Description

This delicious roasted chicken recipe features tender chicken breasts cooked with fresh vegetables and a sweet pineapple sauce.

Ingredients

Scale

1 lbs chicken breasts (boneless, skinless, cut into 1-inch pieces)
1 red bell pepper (chopped)
1 yellow bell pepper (chopped)
1 small red onion (cut into wedges)
1 cups pineapple chunks (fresh or canned, drained)
2 tbsp olive oil
2 cloves garlic (minced)
0 tsp salt
0 tsp black pepper
0 tsp paprika
0 tsp chili flakes (optional)
0 cup low-sodium soy sauce
0 cup pineapple juice (from the can or fresh)
3 tbsp honey (or brown sugar)
2 tbsp rice vinegar (or apple cider vinegar)
1 tbsp cornstarch (optional, for thickening)
2 tbsp water (for cornstarch slurry)

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Instructions

Preheat your oven to 400°F (200°C) to get it nice and hot for perfect roasting.
Line a large sheet pan with parchment paper or lightly greased foil for easy cleanup.
In the pan, mix chicken, bell peppers, onion, and pineapple chunks, spreading them out evenly.
Drizzle with olive oil, sprinkle minced garlic, salt, pepper, paprika, and optional chili flakes for a zesty kick. Toss to coat.
Bake in the preheated oven for 20–25 minutes, flipping halfway through, until chicken is cooked through and reaches 165°F (74°C).
While it bakes, combine soy sauce, pineapple juice, honey, and vinegar in a saucepan and whisk until smooth.
Heat the sauce over medium heat for 3–4 minutes until it thickens slightly; add a cornstarch slurry if desired.
Once everything is roasted and golden, pour the sauce over the chicken and veggies, or serve it on the side for dipping.
Finish with a sprinkle of sesame seeds or sliced green onions for a fresh touch.

Notes

This dish pairs well with rice or quinoa for a complete meal.
Feel free to add other vegetables such as zucchini or broccoli.

Prep Time: 15 minutes
Cook Time: 25 minutes
Category: Main Course
Method: Oven Roasting
Cuisine: Asian-inspired

Nutrition

Serving Size: 1 serving
Calories: 320
Sugar: 12g
Sodium: 200mg
Fat: 10g
Saturated Fat: 1.5g
Unsaturated Fat: 7g
Trans Fat: 0g
Carbohydrates: 30g
Fiber: 2g
Protein: 25g
Cholesterol: 70mg