Pineapple Chicken Sheet Pan Dinner

Looking for a quick and easy meal prep recipe that's bursting with flavor?

This Pineapple Chicken Sheet Pan dinner is the perfect solution!

Not only is it packed with juicy pineapple and tender chicken, but it's also a one-pan wonder that makes cleanup a breeze. Whether you're a busy parent, a meal prep enthusiast, or just someone who loves a delicious, healthy dinner, this recipe is sure to become a new favorite.

Read on to discover how you can whip up this sweet and savory dish in no time!

Why You'll Love This Pineapple Chicken Sheet Pan Recipe"

1. Easy and Convenient: This recipe is perfect for those busy weeknights when you need a wholesome meal on the table fast. With just one pan, you'll save time on both cooking and cleanup.

2. Balanced and Nutritious: Packed with lean protein from the chicken, vibrant veggies, and the natural sweetness of pineapple, this dish is as healthy as it is delicious. It's a great way to enjoy a balanced meal with minimal effort.

3. Perfect for Meal Prep: This Pineapple Chicken Sheet Pan recipe is a meal prepper's dream. Make a big batch, and you'll have lunch or dinner ready to go for the next few days. It stores well in the fridge and reheats beautifully.

4. Kid-Friendly: The sweet and savory flavors in this dish are sure to be a hit with the whole family, including picky eaters. It's a great way to introduce more fruits and veggies into your meals.

5. Versatile and Customizable: You can easily switch up the veggies or adjust the seasonings to suit your taste. It's a flexible recipe that you can make your own.

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Sheet Pan Pineapple Chicken

Yield 4

Author Kim Alexander

Prep time

15 Min

Total time

15 Min

Cook modePrevent screen from turning off

Ingredients

• 2 boneless, skinless chicken breasts, cut into bite-sized pieces
• 1 large red bell pepper, chopped
• 1 large green bell pepper, chopped
• 1 red onion, chopped
• 1 1/2 cups fresh pineapple chunks
• 2 tablespoons olive oil
• 2 tablespoons soy sauce (or tamari for gluten-free)
• 2 tablespoons honey
• 1 tablespoon apple cider vinegar
• 2 cloves garlic, minced
• 1 teaspoon ginger, minced
• Salt and pepper to taste
• 1/2 teaspoon red pepper flakes (optional)
• Cooked rice or quinoa for serving
• Fresh cilantro or green onions for garnish (optional)

Instructions

1. Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper or lightly grease it with cooking spray.
2. n a small bowl, whisk together olive oil, soy sauce, honey, apple cider vinegar, minced garlic, ginger, salt, pepper, and red pepper flakes (if using).
3. Place the chicken pieces in a large bowl and pour half of the marinade over them. Toss to coat the chicken evenly. Set aside to marinate for at least 15 minutes (or longer if you have time).
4. Spread the marinated chicken, bell peppers, red onion, and pineapple chunks on the prepared baking sheet in a single layer. Drizzle the remaining marinade over the top.
5. Bake in the preheated oven for 20-25 minutes, or until the chicken is cooked through and the vegetables are tender. If you want a bit of char on the chicken and veggies, you can broil for an additional 2-3 minutes at the end.
6. Remove from the oven and let it cool slightly. Serve the pineapple chicken over rice or quinoa, and garnish with fresh cilantro or green onions if desired.

Notes

Marinate for Extra Flavor: If you have time, let the chicken marinate for at least 30 minutes to an hour. The longer it marinates, the more flavorful and tender the chicken will be.

Cut Everything Evenly: To ensure that the chicken and vegetables cook evenly, try to cut them into similar-sized pieces.

Use Fresh Pineapple: Fresh pineapple gives the best flavor and texture. If you’re in a pinch, you can use canned pineapple chunks, but make sure to drain them well.

Don’t Overcrowd the Pan: Make sure everything is spread out in a single layer on the sheet pan. Overcrowding can cause the ingredients to steam rather than roast, which can affect the texture.

Broil for Extra Char: For a bit of extra caramelization, switch the oven to broil for the last 2-3 minutes of cooking. Keep a close eye on it to avoid burning.

Can I use chicken thighs instead of chicken breasts?

Absolutely! Chicken thighs will add a bit more richness to the dish. Just adjust the cooking time, as thighs may take slightly longer to cook through.

Q: Can I make this recipe ahead of time?

Yes, this recipe is great for meal prep. You can store the cooked dish in airtight containers in the fridge for up to 4 days. Reheat in the microwave or oven before serving.

Q: Can I freeze the leftovers?

While the chicken and vegetables can be frozen, the texture of the pineapple may change after freezing. If you plan to freeze, consider adding fresh pineapple after reheating.

What can I serve with this dish?

A: This Pineapple Chicken pairs well with rice, quinoa, or a simple salad. For a low-carb option, try serving it with cauliflower rice.

How can I make this recipe gluten-free?

A: To make this recipe gluten-free, use tamari or coconut aminos instead of soy sauce.

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