Tropical chicken on a baking tray

Adapted from Easy Family Recipes facebook page

2 chicken breasts, boneless and skinless; 1 cup pineapple chunks (fresh or canned); 1 red or green capsicum, sliced; 1/2 red onion, sliced; 2 tablespoons olive oil; 1 tablespoon soy sauce; 1 tablespoon honey or maple syrup; 1/2 teaspoon ground ginger; 1/4 teaspoon chili flakes; salt and pepper to taste: fresh cilantro or parsley for garnish

Preheat oven to 400°F (200°C). 

In a small bowl, mix together the olive oil, soy sauce, honey or maple syrup, ground ginger, chili flakes, salt and pepper. 

Arrange the chicken breasts on aluminium foil on a sheet pan and pour the marinade over them, ensuring they are well coated. Scatter the pineapple chunks and capsicum around the chicken on the pan. 

Roast for 25 to 30 minutes until the chicken is cooked through to an internal temperature of 165°F (75°C) and the vegetables have softened nicely. 

Before serving, you can sprinkle some fresh cilantro or parsley on top for a touch of brightness.

I've also seen this done in individual chicken packages, Anne