Ingredients:
2 chicken breasts, boneless and skinless
1 cup pineapple chunks (fresh or canned)
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)
Directions:
Begin by preheating your oven to 400°F (200°C). In a small bowl, mix together the olive oil, soy sauce, honey, garlic powder, ground ginger, chili flakes, salt, and pepper. Arrange the chicken breasts on a sheet pan and pour the marinade over them, ensuring they are well coated. Scatter the pineapple chunks, red bell pepper, and onion slices around the chicken on the pan. Roast everything for 25 to 30 minutes until the chicken is cooked through to an internal temperature of 165°F (75°C) and the vegetables have softened nicely. Before serving, you can sprinkle some fresh cilantro on top for a touch of brightness. Enjoy this easy and delicious meal with the tropical flavors of roasted chicken and vegetables.
Enjoy!