Ingredients
2 chicken breasts, boneless and skinless
1 cup pineapple chunks
1 red bell pepper, sliced
1/2 red onion, sliced
2 tablespoons olive oil
1 tablespoon soy sauce
1 tablespoon honey
1 teaspoon garlic powder
1/2 teaspoon ground ginger
1/4 teaspoon chili flakes (optional)
Salt and pepper to taste
Fresh cilantro for garnish (optional)
Instructions
Preheat your oven to 400°F (200°C). In a small bowl, whisk together the olive oil, soy sauce, honey, garlic powder, ground ginger, chili flakes if you’re using them, a pinch of salt, and a bit of pepper. Place the chicken breasts on a sheet pan and pour the marinade over, making sure they get a nice, even coating. Arrange the pineapple chunks, red bell pepper slices, and red onion slices all around the chicken. Slide the pan into the oven and roast for 25 to 30 minutes, or until the chicken is cooked through and juicy, and the veggies are tender and slightly caramelized. Before serving, sprinkle some fresh cilantro on top if you’d like a lovely, bright finish. Serve it up and enjoy those sunny, tropical flavors right from your kitchen!