Tropical Roasted Chicken with Peppers & Pineapple

Noelle Myers


I love the combination of lime and cinnamon with the peppers and pineapple. I typically serve this with Lime and cilantro seasoned Black beans and Brown Rice for a fantastic meal.


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20 Min
45 Min


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  • 2
  • 1/4 c
    grated fresh ginger
  • 1/4 tsp
    ground cayenne
  • 2 tsp
    ground cinnamon
  • 1/2 tsp
    ground coriander
  • 1 tsp
    freshly ground black pepper
  • 1/2 tsp
  • 1 tsp
    onion powder
  • 1/4 c
    olive oil
  • 6
    chicken breast halves, skinless and boneless
  • 1
    pineapple, peeled, cored, and cut into six wedges
  • 1 lb
    bag tri-color mini peppers (or two each yellow, red, and orange bell peppers)

How to Make Tropical Roasted Chicken with Peppers & Pineapple


  1. Pre-heat oven to 400°F
  2. Juice and Zest limes. Combine ¼ cup lime juice, 2 Tbsp lime zest, and next nine ingredients. Reserve 1/3 of the spice mix. Rub remaining 2/3 of the mixture on both sides of the chicken breasts. Place on a large rimmed baking sheet, lined with foil. Bake 10 minutes.
  3. Toss remaining spice mix with pineapple and peppers. Spread onto the baking sheet with the chicken in a single layer.
  4. Bake an additional 30 minutes or until juices run clear from the chicken and peppers are cooked through and blistered.
  5. Serve a generous portion of peppers, one spear pineapple and one chicken breast per person.

Printable Recipe Card

About Tropical Roasted Chicken with Peppers & Pineapple

Course/Dish: Chicken
Main Ingredient: Chicken
Regional Style: Caribbean

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