Description
A vibrant and easy one-pan Hawaiian dish with marinated chicken, colorful vegetables, and pineapple. The soy-honey glaze caramelize beautifully for a restaurant-worthy flavor with minimal effort, perfect for weeknight meals.
Ingredients
700g (1½ lbs) boneless skinless chicken breasts, cut into 1-inch pieces
1 red bell pepper, chopped
1 yellow bell pepper, chopped
1 small red onion, cut into wedges
250g (1¼ cups) pineapple chunks (fresh or canned, drained)
2 tbsp olive oil (light or extra virgin)
2 cloves garlic, minced or grated
60ml (¼ cup) low-sodium soy sauce (or tamari for gluten-free)
3 tbsp honey (or ¼ cup brown sugar)
1 tbsp rice vinegar (or apple cider vinegar)
1 tbsp cornstarch + 2 tbsp water (slurry)
Instructions
Preheat oven to 200°C (400°F) with rack in the center.
Line a 60 cm (24 in) rimmed sheet pan with parchment paper. Lightly grease parchment if needed.
Spread chicken, peppers, onion, and pineapple evenly on the pan.
Drizzle with olive oil and mixture of garlic, salt, pepper, and paprika. Toss to coat evenly.
In a bowl, whisk soy sauce, honey, rice vinegar, and cornstarch slurry to make the glaze.
Roast for 20–25 minutes, stirring halfway, until chicken is fully cooked and glaze is caramelized.
Notes
Tamari can be used for gluten-free dietary needs.
Apple cider vinegar can replace rice vinegar.
Omit cornstarch slurry for a thinner glaze.
Use fresh pineapple for maximum flavor, or drain canned pineapple thoroughly.
Ingredients can be substituted with seasonal vegetables (e.g., carrots, zucchini).
- Prep Time: 15
- Cook Time: 25
- Category: Trend Recipes
- Method: Roasting
- Cuisine: Hawaiian