Description
A delightful sheet pan recipe featuring chicken, colorful vegetables, and a sweet chili glaze, perfect for a quick and flavorful meal.
Ingredients
- 700 g boneless, skinless chicken breasts, cut into bite-sized pieces
- 250 g pineapple chunks, fresh or canned
- 1 red bell pepper, sliced
- 1 yellow bell pepper, sliced
- 1 red onion, cut into wedges
- 2 tbsp olive oil
- 1 tsp garlic powder
- ½ tsp salt
- ½ tsp black pepper
- 80 ml sweet chili sauce
- 60 ml pineapple juice
- 30 ml low-sodium soy sauce
- 15 ml honey
- 2 cloves garlic, minced
- 1 tsp fresh ginger, grated
- 1 tbsp cornstarch
- 30 ml water
- 1 tsp lime juice
Instructions
- Preheat the oven: Heat oven to 220°C. Line a large baking sheet with parchment paper.
- Prepare the chicken and vegetables: Place chicken, bell peppers, onion, and pineapple on the sheet pan. Drizzle with olive oil and season with garlic powder, salt, and pepper. Toss well.
- Make the glaze: In a small saucepan, combine sweet chili sauce, pineapple juice, soy sauce, honey, garlic, and ginger. Bring to a gentle simmer.
- Mix the cornstarch with water until smooth. Stir it into the sauce and cook for 1–2 minutes, until slightly thickened. Stir in the lime juice.
- Glaze: Brush about half of the sauce over the chicken and vegetables.
- Bake: Roast for 20–25 minutes, stirring halfway through. Brush with the remaining glaze during the final 5–10 minutes. Cook until the chicken reaches 74°C internally and the vegetables are tender.
- Serve: Garnish with sliced spring onions, sesame seeds, or fresh coriander. Serve over steamed jasmine rice or coconut rice.
Notes
- For a spicier version, add red pepper flakes to the glaze.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
- This dish pairs well with a side of steamed vegetables.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Tropical
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 10 g
- Sodium: 600 mg
- Fat: 10 g
- Saturated Fat: 1.5 g
- Unsaturated Fat: 8.5 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 2 g
- Protein: 30 g
- Cholesterol: 70 mg