Ingredients
- 1 lb (450g) lean chicken breast, cut into pieces
- 2 cups fresh pineapple, cut into chunks
- 2 bell peppers, chopped
- 1 red onion, cut into wedges
- 2 tbsp olive oil
- 2 cloves garlic, minced
- 2 tsp paprika
- 1/2 tsp black pepper
- 1/2 tsp chili flakes (optional)
- 1/4 cup soy sauce
- 1/4 cup pineapple juice
- 2 tbsp honey
- 1 tbsp vinegar
- 1 tbsp cornstarch (optional for thicker glaze)
- Sesame seeds, for garnish
Instructions
- Preheat your oven to 400°F (200°C) and line a large sheet pan with parchment or lightly oil it.
- Toss the chicken, chopped peppers, onion wedges, and pineapple with oil, minced garlic, paprika, black pepper, and chili flakes (if using).
- Roast on the center rack for 20–25 minutes, turning once halfway, until the chicken reaches 165°F (74°C) and veggies have golden edges.
- Meanwhile, simmer soy sauce, pineapple juice, honey, and vinegar for a few minutes; add the cornstarch slurry if desired.
- Drizzle or toss the finished roast with the sauce and garnish with sesame seeds.
Notes
For a lighter meal, serve on mixed greens or with rice/noodles to soak up the sauce. Can be stored in the fridge for up to 4 days or frozen for 2 months.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Roasting
- Cuisine: Hawaiian
- Diet: Gluten-Free