Description
A vibrant and flavorful one-pan meal featuring juicy chicken, sweet pineapple, and colorful vegetables roasted together with a savory soy-garlic sauce. Perfect for busy weeknights and easy cleanup.
Ingredients
- 2 lbs chicken breast, cut into bite-sized pieces
- 1 bell pepper, sliced
- 1 red onion, sliced
- 2 cups pineapple chunks
- 2 tablespoons soy sauce
- 2 tablespoons olive oil
- 1 teaspoon minced garlic
- Salt and pepper to taste
- Cooked rice, for serving
- Chopped green onions, for garnish
- Sesame seeds, for garnish
Instructions
- Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper or lightly grease it.
- In a large bowl, mix the chicken, bell pepper, red onion, and pineapple.
- In a small bowl, whisk together soy sauce, olive oil, garlic, salt, and pepper.
- Pour the sauce over the chicken mixture and toss until everything is evenly coated.
- Spread the mixture in a single layer on the baking sheet.
- Bake for 20–25 minutes, until the chicken is fully cooked and the vegetables are tender.
- Remove from the oven and garnish with green onions and sesame seeds.
- Serve hot over a bed of rice.
Notes
- Swap chicken with shrimp or tofu for variety.
- Add vegetables like broccoli, zucchini, or snap peas for extra nutrients.
- Use red pepper flakes or jalapeños for a spicy kick.
- Replace part of the soy sauce with teriyaki or hoisin for a richer flavor.
- Leftovers can be stored in the fridge for up to 3 days.
- Reheat in oven at 350°F for 10–12 minutes or microwave in short bursts.
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 350
- Sugar: 10g
- Sodium: 600mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 3g
- Protein: 35g
- Cholesterol: 85mg
