Description
A delicious blend of chicken, bell peppers, and pineapple baked to perfection.
Ingredients
Scale
- 1 ½ lbs chicken breasts cut into 1½ inch cubes
- 1 red bell pepper cut into strips (about 1½ inches long by ¾ inch wide)
- 1 orange or yellow bell pepper cut into strips (about 1½ inches long by ¾ inch wide)
- ½ large red onion cut into strips
- 1 cup diced pineapple (fresh or canned)
- ⅓ cup low-sodium soy sauce
- ¼ cup brown sugar packed
- 2 Tablespoons Worcestershire sauce
- 2 Tablespoons pineapple juice (from the can if using canned; freshly squeezed if using fresh)
- 1 Tablespoon cornstarch
- 1 Tablespoon olive oil
- 1 teaspoon fresh ginger (fresh minced ginger paste recommended)
- 1 teaspoon minced garlic (about 2 cloves)
- ¼ teaspoon crushed red pepper
Instructions
- Preheat your oven to 425°F (220°C) and line your sheet pan if desired.
- Whisk together all sauce ingredients in a bowl until smooth.
- Add diced chicken, peppers, onions, and pineapple to a large bowl or directly on the sheet pan.
- Pour the sauce over everything and toss to coat evenly.
- Spread everything into a single layer on the sheet pan.
- Bake for 20–25 minutes, stirring once halfway through.
- Optional: Broil for the last 2 minutes for caramelized edges.
- Serve hot over rice or as-is with your favorite tropical sides.
Notes
- Adjust the amount of crushed red pepper according to your spice preference.
- This dish pairs well with steamed rice or quinoa.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Dishes
- Method: Baking
- Cuisine: Tropical
Nutrition
- Serving Size: 1 plate
- Calories: 350
- Sugar: 12g
- Sodium: 500mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 90mg