Sheet Pan Sweet and Sour Chicken with Roasted Pineapple and Bell Peppers

This is an example of a meal that Solin would create to include in your personalized meal plan.

Sheet Pan Sweet and Sour Chicken with Roasted Pineapple and Bell Peppers

YOUR SOLIN GENERATED RECIPE

Sheet Pan Sweet and Sour Chicken with Roasted Pineapple and Bell Peppers

Enjoy a vibrant, one-pan dish combining tender roasted chicken with caramelized pineapple and crisp bell peppers glazed in a tangy homemade sweet and sour sauce. This colorful meal brings an exciting mix of sweet, tangy, and savory flavors, all baked to a light finish to perfectly suit your nutritional goals.

Try 3 days free, then $12.99 / mo.

NUTRITION

317kcal
Protein
36.5g
Fat
8.2g
Carbs
27.4g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1/2 cup Pineapple Chunks

1/2 medium Red Bell Pepper

1/2 medium Green Bell Pepper

1/4 medium Yellow Onion

1 tbsp Low Sodium Soy Sauce

1 tsp Honey

1 tsp Rice Vinegar

1 Garlic Clove

1 tsp Olive Oil

Try 3 days free, then $12.99 / mo.

PREPARATION

  • 1

    Preheat your oven to 425°F and line a sheet pan with parchment paper.

  • 2

    Cut the chicken breast into even pieces if desired or leave whole for roasting. In a small bowl, whisk together low sodium soy sauce, honey, rice vinegar, minced garlic, and a pinch of grated ginger if available.

  • 3

    Place the chicken on the sheet pan and brush or drizzle a portion of the sauce onto it.

  • 4

    Chop the pineapple, red and green bell peppers, and slice the yellow onion into wedges. Toss these vegetables and fruit in a light drizzle of olive oil and the remaining sauce.

  • 5

    Arrange the pineapple and vegetables around the chicken on the sheet pan in a single layer.

  • 6

    Roast in the oven for 18-22 minutes, or until the chicken is cooked through and the vegetables are tender with slight caramelization.

  • 7

    Remove from the oven, give a gentle toss, and serve immediately ensuring a balanced plate of savory chicken paired with sweet and tangy roasted pineapple and bell peppers.

Sheet Pan Sweet and Sour Chicken with Roasted Pineapple and Bell Peppers

This is an example of a meal that Solin would create to include in your personalized meal plan.

Sheet Pan Sweet and Sour Chicken with Roasted Pineapple and Bell Peppers

YOUR SOLIN GENERATED RECIPE

Sheet Pan Sweet and Sour Chicken with Roasted Pineapple and Bell Peppers

Enjoy a vibrant, one-pan dish combining tender roasted chicken with caramelized pineapple and crisp bell peppers glazed in a tangy homemade sweet and sour sauce. This colorful meal brings an exciting mix of sweet, tangy, and savory flavors, all baked to a light finish to perfectly suit your nutritional goals.

NUTRITION

317kcal
Protein
36.5g
Fat
8.2g
Carbs
27.4g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1/2 cup Pineapple Chunks

1/2 medium Red Bell Pepper

1/2 medium Green Bell Pepper

1/4 medium Yellow Onion

1 tbsp Low Sodium Soy Sauce

1 tsp Honey

1 tsp Rice Vinegar

1 Garlic Clove

1 tsp Olive Oil

PREPARATION

  • 1

    Preheat your oven to 425°F and line a sheet pan with parchment paper.

  • 2

    Cut the chicken breast into even pieces if desired or leave whole for roasting. In a small bowl, whisk together low sodium soy sauce, honey, rice vinegar, minced garlic, and a pinch of grated ginger if available.

  • 3

    Place the chicken on the sheet pan and brush or drizzle a portion of the sauce onto it.

  • 4

    Chop the pineapple, red and green bell peppers, and slice the yellow onion into wedges. Toss these vegetables and fruit in a light drizzle of olive oil and the remaining sauce.

  • 5

    Arrange the pineapple and vegetables around the chicken on the sheet pan in a single layer.

  • 6

    Roast in the oven for 18-22 minutes, or until the chicken is cooked through and the vegetables are tender with slight caramelization.

  • 7

    Remove from the oven, give a gentle toss, and serve immediately ensuring a balanced plate of savory chicken paired with sweet and tangy roasted pineapple and bell peppers.