Ingredients
- 2 lbs boneless chicken (breast or thighs)
- 1 cup fresh pineapple, chopped
- 3 bell peppers (red, yellow, green), sliced
- 2 tbsp extra virgin olive oil
- 3 cloves garlic, minced
- 3 tbsp soy sauce
- 2 tbsp honey or brown sugar
- 1 tsp salt
- 1/2 tsp black pepper
- 1 tsp dried thyme (or preferred herbs)
Instructions
- Preheat the oven to 400°F (200°C).
- Combine olive oil, minced garlic, soy sauce, and honey in a large bowl and whisk until blended.
- Chop the chicken into bite-sized pieces and add to the marinade, coating well. Let sit for about 15 minutes.
- Slice the bell peppers and chop the pineapple if using fresh pineapple.
- Lay the marinated chicken pieces on a large sheet pan, adding the bell peppers and pineapple in a single layer.
- Drizzle any leftover marinade over the top and season with salt, pepper, and herbs.
- Roast in the oven for 20-25 minutes or until the chicken reaches an internal temperature of 165°F (75°C).
- Remove from the oven and allow to rest before serving.
Notes
Marinating the chicken for an hour or overnight enhances flavor. Avoid overcrowding the pan to ensure proper roasting.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Roasting
- Cuisine: American
- Diet: Gluten-Free