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

YOUR SOLIN GENERATED RECIPE

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

Enjoy a vibrant medley of tender chicken breast, caramelized bell peppers, and juicy roasted pineapple chunks brought together with a tangy, sweet & sour glaze. This sheet pan dish is aromatic with hints of ginger and garlic, making it a balanced meal that delights the taste buds in every bite.

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NUTRITION

485kcal
Protein
43.4g
Fat
10.3g
Carbs
55.4g

SERVINGS

1 serving

INGREDIENTS

7 oz Chicken Breast

1 medium Red Bell Pepper

1 medium Yellow Bell Pepper

1 cup Pineapple Chunks

1 tbsp Honey

1 tbsp Rice Vinegar

1 clove Garlic (minced)

1 tsp Fresh Ginger (grated)

1 tbsp Coconut Aminos

1 tsp Olive Oil

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PREPARATION

  • 1

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

  • 2

    In a small bowl, whisk together honey, rice vinegar, coconut aminos, minced garlic, and grated ginger to create the sweet & sour glaze.

  • 3

    Place the chicken breast on the sheet pan. Brush or drizzle olive oil over it, then season lightly with salt and pepper if desired.

  • 4

    Arrange the red and yellow bell peppers (sliced into strips) and pineapple chunks around the chicken on the same sheet pan.

  • 5

    Drizzle the sweet & sour glaze evenly over the chicken and vegetables.

  • 6

    Roast in the preheated oven for 20-25 minutes, or until the chicken reaches an internal temperature of 165°F and the vegetables become tender with slight caramelization.

  • 7

    Remove from the oven and let rest for a few minutes before serving.

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

YOUR SOLIN GENERATED RECIPE

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

Enjoy a vibrant medley of tender chicken breast, caramelized bell peppers, and juicy roasted pineapple chunks brought together with a tangy, sweet & sour glaze. This sheet pan dish is aromatic with hints of ginger and garlic, making it a balanced meal that delights the taste buds in every bite.

NUTRITION

485kcal
Protein
43.4g
Fat
10.3g
Carbs
55.4g

SERVINGS

1 serving

INGREDIENTS

7 oz Chicken Breast

1 medium Red Bell Pepper

1 medium Yellow Bell Pepper

1 cup Pineapple Chunks

1 tbsp Honey

1 tbsp Rice Vinegar

1 clove Garlic (minced)

1 tsp Fresh Ginger (grated)

1 tbsp Coconut Aminos

1 tsp Olive Oil

PREPARATION

  • 1

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

  • 2

    In a small bowl, whisk together honey, rice vinegar, coconut aminos, minced garlic, and grated ginger to create the sweet & sour glaze.

  • 3

    Place the chicken breast on the sheet pan. Brush or drizzle olive oil over it, then season lightly with salt and pepper if desired.

  • 4

    Arrange the red and yellow bell peppers (sliced into strips) and pineapple chunks around the chicken on the same sheet pan.

  • 5

    Drizzle the sweet & sour glaze evenly over the chicken and vegetables.

  • 6

    Roast in the preheated oven for 20-25 minutes, or until the chicken reaches an internal temperature of 165°F and the vegetables become tender with slight caramelization.

  • 7

    Remove from the oven and let rest for a few minutes before serving.