Description
Get ready to whisk your taste buds away to a tropical paradise with this delightful Sheet Pan Pineapple Chicken! This easy-to-make dish combines the sweet and tangy flavors of pineapple with tender chicken and a medley of vibrant vegetables, all roasted to perfection on a single sheet pan. It’s a quick and versatile meal that’s perfect for busy weeknights, yet impressive enough to serve at your next backyard BBQ.
Ingredients
Scale
- 1 lb boneless, skinless chicken breasts or thighs
- 2 cups fresh pineapple chunks (or canned)
- 1 red bell pepper, sliced
- 1 green bell pepper, sliced
- 1 red onion, sliced
- 1 cup BBQ sauce
- Salt and pepper, to taste
Instructions
- Preheat your oven to 400°F (200°C).
- Arrange the chicken, bell peppers, and red onion slices on a large baking sheet, making sure the ingredients are spread out in an even layer.
- Scatter the pineapple chunks over the top of the chicken and vegetables.
- Drizzle the BBQ sauce over the entire sheet pan, ensuring the chicken and veggies are evenly coated.
- Bake the Sheet Pan Pineapple Chicken in the preheated oven for 25 to 30 minutes, or until the chicken is cooked through and the vegetables are tender.
- For an extra caramelized finish, broil the dish for an additional 2-3 minutes, keeping a close eye to prevent burning.
- Once out of the oven, let the Sheet Pan Pineapple Chicken rest for a few minutes before serving.
Notes
This versatile recipe can be customized with different proteins such as shrimp or tofu, and you can swap out vegetables based on your preference. Serve with rice, quinoa, or in warm tortillas for a delightful meal.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Tropical
Nutrition
- Serving Size: 1/4 of the recipe
- Calories: 350 kcal
- Sugar: 10g
- Sodium: 600mg
- Fat: 8g
- Saturated Fat: 2g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 75mg