Ingredients
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1.5 lbs chicken thighs or breasts, cut into chunks
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1 red bell pepper, sliced
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1 green bell pepper, sliced
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1 yellow onion, sliced
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1 cup pineapple chunks (fresh, canned, or home-canned—all work great)
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2 tablespoons soy sauce or coconut aminos
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1 tablespoon apple cider vinegar
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1 tablespoon honey (optional, but adds a nice touch of sweetness)
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1 teaspoon garlic powder
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1 teaspoon ginger powder
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Salt and pepper to taste
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2 tablespoons olive oil
Instructions
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Preheat oven to 400°F. Line a large baking sheet with parchment paper or foil for easier cleanup.
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In a large bowl, mix olive oil, soy sauce, vinegar, honey, garlic powder, ginger, salt, and pepper. Toss chicken pieces in the marinade until well coated.
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Add veggies and pineapple to the bowl and gently toss until everything is coated.
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Spread mixture onto the baking sheet in a single layer. Try not to overcrowd—it helps everything roast instead of steam.
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Bake for 25–30 minutes, flipping halfway through, until the chicken is fully cooked and edges of the veggies start to caramelize.
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Serve hot over rice, cauliflower rice, or even tucked into lettuce wraps.
Notes
No pineapple? Swap in apples or mango from the freezer. No peppers? Use carrots, broccoli, or even sweet potatoes.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
