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Sheet Pan Pineapple Chicken

A delightful one-pan meal combining tender chicken, sweet pineapple, and vibrant veggies, all roasted together for an easy and flavorful family dinner.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American, Tropical
Calories: 380
Ingredients Method Notes

Ingredients
  

Main ingredients
  • 1.75 lb chicken, cut into 1-inch chunks Boneless, skinless chicken thighs are preferred for extra juiciness.
  • 1.5 cups pineapple chunks Fresh or canned; drain canned pineapple well.
  • 3 pieces bell peppers, seeded and cut into 1-inch squares Use a mix of red, yellow, and green for color.
  • 1 piece red onion, cut into similar-sized pieces Adds sweetness as it caramelizes.
  • 0.5 cup BBQ sauce Use your favorite; Sweet Baby Ray's is recommended.
  • 4 cloves garlic, minced More garlic adds flavor.
  • Salt and black pepper To taste.
  • 0.5 tsp smoked paprika Enhances the BBQ flavor.
  • 2 cups rice (to serve) White rice, brown rice, or quinoa can be used.

Method
 

Preparation
  1. Start the rice according to package instructions.
  2. While the rice cooks, prepare the chicken, bell peppers, red onion, and garlic.
  3. Preheat the oven to 400°F (205°C).
Mixing
  1. Season chicken with salt, black pepper, and smoked paprika. Mix in minced garlic.
  2. Add bell peppers, pineapple, and red onion. Pour BBQ sauce over and mix until coated.
Roasting
  1. Spread the mixture on a large baking sheet in a single layer.
  2. Roast for about 30 minutes until chicken is cooked through (internal temperature of 165°F or 75°C) and veggies are tender.
Serving
  1. Serve the roasted mixture over the prepared rice.

Notes

Store leftovers in an airtight container in the fridge for up to 3 days. This recipe is also customizable with different proteins or veggies.