🛒 Ingredients
Main Ingredients
- 2 pounds chicken breast, cut into 1-inch cubes
- 1 bell pepper (any color or a mix), chopped into 1-inch pieces
- 1 red onion, chopped into 1-inch pieces
- 2 cups pineapple chunks (fresh or canned, well drained)
Marinade & Seasonings
- 2 tablespoons soy sauce (low-sodium preferred)
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon paprika (smoked paprika recommended for depth)
- ½ teaspoon salt (adjust to taste)
- ¼ teaspoon black pepper
Optional Flavor Boosters
- 1–2 tablespoons honey or brown sugar
- 1 tablespoon freshly grated ginger
- ¼ teaspoon red pepper flakes
For Serving (Optional)
- Cooked white rice or quinoa
- Lime wedges
- Fresh parsley or cilantro, chopped
- Sliced green onions
👩🍳 Instructions
Step 1: Prepare the Oven
Preheat your oven to 400°F (200°C). Line a large rimmed baking sheet with parchment paper or foil, or lightly grease it with cooking spray. This not only prevents sticking but also makes cleanup quick and effortless.
Step 2: Make the Marinade
In a medium bowl, whisk together the soy sauce, olive oil, garlic powder, paprika, salt, and black pepper. If you’re using honey or brown sugar for extra sweetness, grated ginger for warmth, or red pepper flakes for heat, add them now and whisk until fully combined.
Step 3: Marinate the Chicken
Place the cubed chicken into a large bowl or zip-top bag. Pour in half of the marinade and mix well to coat each piece evenly. Let the chicken marinate for 15–30 minutes at room temperature, or refrigerate for up to 4 hours for deeper flavor. If chilled, allow the chicken to sit at room temperature for about 15 minutes before roasting.
Step 4: Prepare the Vegetables and Pineapple
While the chicken marinates, chop the bell pepper and red onion into evenly sized chunks. If using fresh pineapple, peel, core, and cut it into cubes. If using canned pineapple, drain it thoroughly and pat dry—this helps achieve better caramelization in the oven.
Step 5: Assemble the Traybake
Spread the marinated chicken onto the prepared baking sheet. Scatter the bell pepper, red onion, and pineapple evenly around the chicken. Everything should be in a single layer to ensure even roasting—use two pans if necessary to avoid overcrowding.
Step 6: Add the Remaining Marinade
Drizzle the remaining marinade over the vegetables and pineapple. Gently toss everything together right on the pan so all ingredients are lightly coated, then spread them back out evenly.
Step 7: Roast to Perfection
Place the tray in the oven and roast for 15 minutes. Remove the pan, stir or flip the ingredients to promote even browning, then return it to the oven for another 10–15 minutes. The chicken should be fully cooked (internal temperature of 165°F / 74°C), and the pineapple and vegetables should be tender and lightly caramelized.
Step 8: Rest and Serve
Let the traybake rest for about 5 minutes before serving. This allows the juices to settle and the flavors to come together. Serve over fluffy rice or quinoa, or enjoy it on its own. Garnish with fresh herbs, sliced green onions, and a squeeze of lime for a bright, fresh finish.
🍽️ Serving Tips
- Coconut rice: Replace half the cooking water with coconut milk for a fragrant, tropical side.
- Meal prep friendly: Store leftovers in airtight containers for easy lunches.
- Extra flair: Add avocado slices or a drizzle of spicy sauce for a bold finishing touch.
