Sweet pineapple + savory chicken + colorful veggies roasted in tropical marinade – an easy, vibrant one-pan meal!
Ingredients
Marinade & Chicken:
2 lbs (900g) chicken breast, cut into 1-inch cubes
¼ cup low-sodium soy sauce
3 tbsp olive oil
2 tbsp honey or brown sugar
1 tbsp rice vinegar
1 tsp garlic powder
1 tsp grated fresh ginger
½ tsp black pepper
¼ tsp red pepper flakes (optional)
Sheet Pan Veggies:
2 cups fresh pineapple chunks (or 1 can drained)
1 red bell pepper, sliced
1 green bell pepper, sliced
1 red onion, cut into wedges
1 cup broccoli florets
Garnish:
Toasted sesame seeds
Sliced green onions
Lime wedges
Instructions
Marinate Chicken:
Whisk soy sauce, olive oil, honey, rice vinegar, garlic powder, ginger, pepper, and red pepper flakes.
Toss chicken in marinade. Refrigerate 15+ minutes (or up to 2 hours).
Preheat & Prep:
Preheat oven to 425°F (220°C).
Spread peppers, onion, and broccoli on a parchment-lined sheet pan. Drizzle with 1 tbsp oil; toss.
Roast:
Spread marinated chicken and pineapple chunks over veggies.
Bake 15 minutes. Toss everything, then bake 10-12 more minutes until chicken reaches 165°F (74°C) and veggies are charred.
Serve:
Garnish with sesame seeds, green onions, and lime juice.
Optional: Serve over rice or quinoa.
Pro Tips
Extra Caramelization: Broil 2-3 minutes at the end.
Meal Prep: Double the marinade; use half for tofu or shrimp.
Spicy Version: Add 1 tbsp sriracha to marinade.
Shortcut: Use frozen stir-fry veggies + canned pineapple.
Flavor Boost: Stir 1 tsp sesame oil into marinade.
Total Time: 35 mins (incl. marinating) | Serves: 4
Tropical, tangy, and ready faster than takeout! 
Pair With: Coconut rice and a drizzle of teriyaki sauce!