Description
This pineapple chicken bake combines tender chicken with colorful bell peppers and sweet pineapple, all glazed in a delicious sauce.
Ingredients
Scale
- 1 ½ pounds boneless, skinless chicken breasts (cut into bite-sized pieces)
- 1 red bell pepper (chopped)
- 1 yellow bell pepper (chopped)
- 1 yellow onion (chopped)
- 20 ounces canned pineapple chunks in pineapple juice (reserve pineapple juice for the sauce)
- 2 tablespoons olive oil
- 1 teaspoon black pepper
- ½ teaspoon salt
- ½ teaspoon garlic powder
- ⅓ cup reserved pineapple juice
- 3 tablespoons sweet chili sauce
- 2 tablespoons low-sodium soy sauce
- 1 tablespoon honey
- 2 teaspoons garlic (minced)
- ½ teaspoon dried ginger
- 1 tablespoon cornstarch
- 2 tablespoons water
Instructions
- Preheat the oven to 425℉ and line a large sheet pan with parchment paper or foil.
- Add chicken, bell peppers, onion, and pineapple to the sheet pan. Drizzle with olive oil, black pepper, salt, and garlic powder. Toss to coat.
- In a saucepan, whisk together pineapple juice, sweet chili sauce, soy sauce, honey, garlic, and ginger. Bring to a simmer over medium heat. Whisk together the cornstarch and water, then whisk it into the sauce and cook until it has thickened.
- Brush half of the glaze over the chicken and veggies.
- Bake for 25-30 minutes, stirring halfway through and brushing remaining glaze on the chicken and veggies. Cook until the vegetables are tender and the sauce is caramelized.
- Serve over rice and enjoy!
Notes
- Serve the dish over fluffy rice for a complete meal.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
- Feel free to swap the vegetables for your favorites!
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 10g
- Sodium: 600mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 35g
- Cholesterol: 120mg