Ingredients
4 chicken breasts
1 cup fresh pineapple, diced
1/2 cup soy sauce
1/4 cup honey
2 tbsp rice vinegar
1 tsp garlic powder
1 tbsp olive oil
1 red bell pepper, sliced
1/2 red onion, sliced
Instructions
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Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
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In a small bowl, whisk together soy sauce, honey, rice vinegar, and garlic powder.
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Place chicken breasts on the sheet pan and drizzle the glaze over them evenly.
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Add pineapple, bell pepper, and red onion around the chicken on the pan.
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Drizzle olive oil over the vegetables and chicken.
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Roast for 25–30 minutes, or until chicken reaches 165°F (74°C) internally and veggies are tender.
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Serve hot with glaze and pan juices spooned on top.
Notes
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Fresh pineapple is best, but well-drained canned pineapple works too.
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Add a dash of red pepper flakes or sriracha to the glaze for heat.
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Great served over white rice, coconut rice, or quinoa.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Sheet Pan / Oven-Baked
- Cuisine: Hawaiian-Inspired / Fusion
- Diet: Gluten Free
