Description
A colorful and flavorful dish featuring diced chicken breast, bell peppers, onions, and pineapple, coated in a sweet and savory sauce. Perfect for beginners and seasoned cooks alike.
Ingredients
Scale
- 680 g diced boneless, skinless chicken breasts
- 1 large red bell pepper
- 1 large green bell pepper
- 1 large red onion
- 560 g canned pineapple chunks in juice
- 60 ml soy sauce or tamari
- 2 tablespoons honey
- 1 tablespoon rice vinegar
- 1 tablespoon sesame oil
- 2 cloves garlic, minced
- 1 teaspoon freshly grated ginger
- 0.5 teaspoon crushed red pepper flakes (optional)
- 2 green onions, thinly sliced
- Sesame seeds for garnish
- Cooked rice or quinoa for serving
Instructions
- Preheat your oven to 200°C (400°F) and line a baking sheet with parchment paper.
- In a small bowl, whisk together the soy sauce, honey, rice vinegar, sesame oil, minced garlic, and grated ginger.
- Lay out the diced chicken, bell peppers, red onion, and pineapple chunks on the prepared baking sheet.
- Pour the prepared sauce over the top and mix gently to coat everything evenly.
- Spread the chicken and veggies in a single layer and roast for about 20 to 25 minutes, or until the chicken is fully cooked and vegetables are tender.
- Remove from the oven, sprinkle with sliced green onions and sesame seeds, and serve hot over cooked rice or quinoa.
Notes
Avoid overcrowding the baking sheet for best results. Prep ingredients uniformly for even cooking.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Hawaiian
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 8g
- Sodium: 600mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 4g
- Protein: 28g
- Cholesterol: 75mg
Keywords: Hawaiian Chicken, Grilled Chicken, Summer Recipes, Easy Dinner, Healthy Meal