Sheet-Pan Pineapple-Ginger Chicken with Roasted Peppers & Red Onion
This vibrant sheet-pan dinner features juicy chicken breast tossed in a sweet and tangy pineapple-ginger marinade, roasted alongside colorful bell peppers and red onion for a quick, flavorful meal. Perfect for busy weeknights, it’s ready in just 20 minutes with minimal cleanup.
- 1 lb boneless, skinless chicken breasts
- 1 cup fresh pineapple, diced
- 1 large red bell pepper, sliced
- 1 large yellow bell pepper, sliced
- 1 medium red onion, sliced
- 1 tbsp fresh ginger, grated
- 2 cloves garlic, minced
- 2 tbsp soy sauce
- 2 tbsp olive oil
- 1 tbsp honey
- 0.5 tsp black pepper
- 0.5 tsp salt
- 4 wedges lime wedges, for serving
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Instructions
Preheat your oven to 450°F (232°C) and line a rimmed sheet pan with parchment paper.
⏱️ 2 minutes 🌡️ 450°FIn a large bowl, whisk together the olive oil, soy sauce, honey, grated ginger, minced garlic, salt, and black pepper. Add the chicken breasts and toss to coat.
⏱️ 3 minutesArrange the chicken breasts, pineapple, red and yellow bell peppers, and red onion slices on the prepared sheet pan in a single layer.
⏱️ 2 minutesRoast everything in the oven for 12 minutes, or until the chicken is cooked through (internal temp 165°F) and veggies are just tender.
⏱️ 12 minutes 🌡️ 450°FServe immediately with lime wedges on the side.
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Nutrition Information
Per serving. Values are approximate and may vary.
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