Description
A colorful, tropical-inspired one-pan dinner featuring juicy chunks of marinated chicken, caramelized pineapple, and a medley of roasted vegetables, all infused with sweet-savory Hawaiian flavors. Perfect for busy weeknights, meal prepping, or bringing a taste of the islands to your table.
Ingredients
For the Chicken and Vegetables:
- 1.5 pounds boneless, skinless chicken breast, cut into chunks
- 3 cups pineapple chunks (fresh or drained canned)
- 3 medium potatoes, diced
- 1 red bell pepper, chopped
- 1 yellow bell pepper, chopped
- 1 small red onion, chopped
- 2 tablespoons olive oil
- Salt and black pepper, to taste
- Fresh parsley or cilantro for garnish (optional)
For the Marinade:
- 1/3 cup soy sauce (or tamari for gluten-free)
- 1/4 cup pineapple juice
- 2 tablespoons honey (or brown sugar)
- 1 tablespoon rice vinegar
- 1 teaspoon sesame oil
- 2 garlic cloves, minced
- 1 teaspoon grated ginger
- 1/2 teaspoon chili flakes (optional)
Optional Glaze:
- 1 tablespoon cornstarch + 2 tablespoons water
Instructions
- Preheat oven to 400°F (200°C).
- In a bowl, whisk together marinade ingredients.
- Toss chicken with half the marinade and let sit for 15–30 minutes (or overnight).
- In another bowl, combine potatoes, bell peppers, onion, and pineapple with olive oil, salt, and pepper.
- Spread potatoes on a greased or parchment-lined sheet pan. Roast for 10 minutes.
- Remove from oven, add marinated chicken and remaining veggies. Toss gently.
- Return to oven and roast for 20–25 minutes, until chicken reaches 165°F (74°C) and edges are caramelized.
- Optional: Broil for 3–5 minutes for charred edges.
- Optional glaze: Simmer remaining marinade with cornstarch slurry until thickened. Drizzle over finished dish.
- Garnish with chopped parsley or cilantro before serving.
- Prep Time: 15 minutes
- Cook Time: 30 minutes