A simple and flavorful one-pan dinner featuring chicken, pineapple, bell peppers, and a savory glaze, perfect for busy nights.

4 boneless, skinless chicken breasts

1 cup fresh pineapple, diced

1 red bell pepper, sliced

1 yellow bell pepper, sliced

1 tablespoon olive oil

2 tablespoons soy sauce

2 tablespoons honey

1 tablespoon apple cider vinegar

1 teaspoon garlic powder

1/2 teaspoon ginger, grated

Salt and pepper to taste

Fresh cilantro (optional, for garnish)

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Preheat your oven to 400°F (200°C).
Place the chicken breasts on a large baking sheet.
Drizzle with olive oil and season with salt, pepper, garlic powder, and grated ginger.
In a small bowl, mix together the soy sauce, honey, and apple cider vinegar.
Pour the sauce over the chicken breasts and toss to coat evenly.
Arrange the sliced bell peppers and pineapple pieces around the chicken on the sheet pan.
Roast in the oven for 25-30 minutes, or until the chicken reaches an internal temperature of 165°F (75°C) and the vegetables are tender.
Garnish with fresh cilantro, if desired, and serve.

Feel free to substitute bell peppers with other vegetables like broccoli or zucchini.
You can use canned pineapple if fresh is not available, but drain it well before using.
For a spicier version, add a sprinkle of red pepper flakes to the sauce.
This dish pairs well with steamed rice or a side salad.