Description
Sheet Pan Pineapple Chicken brings tropical zest right to your dinner table with minimal cleanup. Juicy chicken pieces roasted alongside sweet pineapple chunks make this simple weeknight meal a total crowd-pleaser that practically cooks itself.
Ingredients
Scale
Proteins:
- 1 lb boneless, skinless chicken breasts or thighs
Fruits and Vegetables:
- 2 cups fresh pineapple chunks
- 1 red bell pepper
- 1 green bell pepper
- 1 red onion
Sauces and Seasonings:
- 1 cup BBQ sauce
- Salt
- Pepper
Instructions
- Heat the oven to 400°F and grab a large sheet pan for easy cleanup.
- Spread 1 lb of chicken breasts across the pan, giving each piece space to cook evenly.
- Slice 1 red bell pepper, 1 green bell pepper, and 1 red onion into thin strips and distribute around the chicken.
- Scatter 2 cups of fresh pineapple chunks across the pan, nestling them between the chicken and vegetables.
- Pour 1 cup of BBQ sauce over everything, using a spoon to ensure each piece gets a generous coating.
- Sprinkle salt and pepper across the entire pan to enhance the flavors.
- Slide the pan into the preheated oven and bake for 25-30 minutes until the chicken reaches an internal temperature of 165°F.
- For a caramelized finish, switch the oven to broil and cook for 2-3 minutes, watching carefully to prevent burning.
- Remove the pan and let it rest for 3-4 minutes so the juices redistribute through the meat.
Notes
- Arrange ingredients in a single layer on the sheet pan to ensure even cooking and nice caramelization of the chicken and vegetables.
- For a gluten-free version, use a gluten-free BBQ sauce and double-check all ingredient labels.
- Swap chicken thighs for chicken breasts if preferred, but adjust cooking time to prevent drying out the meat.
- Fresh pineapple works best for maximum flavor and natural sweetness compared to canned alternatives.
- Prep Time: 10 minutes
- Cook Time: 28-33 minutes
- Category: Sheet-Pan
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 4
- Calories: 330 kcal
- Sugar: 18 g
- Sodium: 720 mg
- Fat: 7 g
- Saturated Fat: 2 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 3 g
- Protein: 35 g
- Cholesterol: 85 mg