Description
Description A comforting sheet pan dinner with tender marinated chicken, caramelized vegetables, and juicy pineapple, perfect for easy weeknight meals.
Ingredients
- 1.5 lbs chicken breast (cut into bite-sized pieces)
- 1 can (20 oz) pineapple chunks (drained, reserve juice)
- 1/4 cup soy sauce
- 1/4 cup brown sugar
- 2 tablespoons olive oil
- 1 tablespoon minced garlic
- 1 teaspoon grated ginger
- 1 red bell pepper, sliced
- 1 green bell pepper, sliced
- 1 medium red onion, sliced
- 1/4 cup green onions, chopped (for garnish)
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Instructions
- Combine the marinade by whisking together soy sauce, brown sugar, olive oil, minced garlic, and grated ginger in a medium bowl. Add reserved pineapple juice if desired.
- Marinate the chicken by adding it to the marinade, stirring to coat, and refrigerating for at least 30 minutes.
- Preheat the oven to 400°F (200°C).
- Prepare the vegetables by spreading sliced bell peppers and onion on a large rimmed sheet pan. Drizzle with olive oil, salt, and pepper.
- Arrange marinated chicken and pineapple chunks over the vegetables on the sheet pan.
- Roast in the preheated oven for 25-30 minutes until chicken reaches 165°F (74°C) and vegetables are tender.
- Remove from the oven, let it rest for 3-5 minutes, and garnish with chopped green onions before serving.
Notes
- Notes
- For a tangier glaze, reduce reserved pineapple juice and simmer with leftover marinade. This dish pairs well with rice or salads.