Ingredients
Scale
- ⅓ cup soy sauce or tamari
- ½ cup pineapple juice
- 2 tbsp brown sugar or honey
- 2 tbsp ketchup
- 1 tbsp rice vinegar
- 2 cloves garlic, minced
- 1 tsp ginger, grated
- 2 lbs chicken breast, cubed
- 1 red bell pepper, chopped
- 1 yellow bell pepper, chopped
- 1 red onion, sliced
- 1½ cups pineapple chunks
- 1 tbsp olive oil
- Salt and pepper to taste
Instructions
- Whisk soy sauce, pineapple juice, sugar, ketchup, vinegar, garlic, and ginger together. Reserve ¼ cup.
- Toss chicken in marinade and set aside.
- Preheat oven to 425°F (220°C). Arrange peppers, onion, and pineapple on a sheet pan with oil, salt, and pepper.
- Add chicken and spread evenly.
- Bake 25–30 minutes, flipping halfway, until cooked through and caramelized.
- Simmer reserved marinade with slurry if desired, then drizzle over dish.
- Serve with rice and garnish as desired.
Notes
- Marinate longer for deeper flavor.
- Pairs well with coconut rice.
- Add zucchini or carrots if desired.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Baked
- Cuisine: Hawaiian