Recipe reprinted with permission from the publisher of The Super Easy 5-Ingredient Cookbook by Sarah Walker Caron. Available on Amazon.com and wherever books are sold.
This recipe is easily doubled; divide between two sheet pans if necessary and bake in the top third and lower third of the oven.
Note: I doubled the amount of soy sauce to 1/2 cup in order to provide some for tableside use.
- 1 pound thin-cut chicken breasts, sliced into strips
- 1 (20-ounce) can pineapple chunks in juice, drained and juice reserved
- 1 red bell pepper, seeded and cut into strips
- 1 tablespoon extra-virgin olive oil
- 1/2 teapsoon Kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1/4 cup soy sauce or tamari (gluten free, if needed)
- 1 tablespoon freshly grated ginger
- Cooked rice, to serve
1 Bake the chicken: Preheat the oven to 400°F. Arrange the chicken on a nonstick rimmed baking sheet (or line a rimmed sheet with aluminum foil).
Place the pineapple chunks and red pepper strips on and around the chicken. Drizzle with olive oil, season with salt and pepper, and bake for 20 minutes.
2 Make the sauce: In a measuring cup, whisk together the soy sauce, 5 to 6 tablespoons of reserved pineapple juice, and the grated ginger. Set aside.
3 Brush the chicken, pineapple, and peppers with the sauce: At the 20 minute-mark, remove the pan from the oven and generously brush the sauce all over the chicken, pineapple, and peppers.
Bake for an additional 5 to 7 minutes until the peppers start to look lightly browned around the edges and the pineapples have lightly caramelized.
4 Remove and serve. Remove from the oven and serve immediately with rice and the extra sauce. Leftovers can be stored in covered containers in the fridge for up to 3 days.