Description
Oven-roasted chicken bites with pineapple and bell peppers tossed in a sweet-savory soy-honey sauce.
Ingredients
Scale
- 1 ? lbs (700 g) boneless skinless chicken breasts, cut into 1-inch pieces
- 1 red bell pepper, chopped
- 1 yellow bell pepper, chopped
- 1 small red onion, cut into wedges
- 1 ? cups fresh pineapple chunks (or canned, drained)
- 2 tbsp olive oil
- 2 cloves garlic, minced
- ? tsp salt
- ? tsp black pepper
- ? tsp paprika
- ? tsp chili flakes (optional)
- ? cup low-sodium soy sauce
- ? cup pineapple juice (from the can or fresh)
- 3 tbsp honey (or brown sugar)
- 2 tbsp rice vinegar (or apple cider vinegar)
- 1 tbsp cornstarch + 2 tbsp water (slurry, optional for thickening)
- Sesame seeds or sliced green onions for garnish (optional)
Instructions
- Preheat the oven to 400?F (200?C) and line a large sheet pan with parchment paper or lightly grease it.
- On the prepared pan, spread the chicken pieces, chopped bell peppers, red onion wedges, and pineapple chunks in a single layer.
- Drizzle the olive oil over the chicken and vegetables, then add the minced garlic, salt, black pepper, paprika, and chili flakes; toss everything to coat evenly.
- Roast in the preheated oven for 20?25 minutes, flipping once halfway through, until the chicken is cooked through and reaches 165?F (74?C) internal temperature.
- While the chicken roasts, make the sauce by whisking together the soy sauce, pineapple juice, honey, and rice vinegar in a small saucepan.
- Bring the sauce to a simmer and cook 3?4 minutes until slightly reduced; if you prefer a thicker sauce, whisk in the cornstarch slurry and cook until the sauce is glossy and thickened.
- When the chicken and vegetables are done, drizzle the sauce over them or serve the sauce on the side for dipping.
- Garnish with sesame seeds or sliced green onions if desired, then serve immediately.
- Prep Time: 15 mins
- Cook Time: 20–25 mins