Description
A vibrant and flavorful Sheet Pan Pineapple Chicken recipe featuring tender chicken pieces roasted with sweet pineapple chunks, colorful bell peppers, and red onion, all coated in a zesty BBQ sauce. This easy one-pan meal is perfect for a quick weeknight dinner and is served best over fluffy rice.
Ingredients
Scale
Protein
- 1 1/2 pounds chicken breast or thighs, cut into pieces
Vegetables & Fruit
- 2 bell peppers, cut into chunks
- 1 red onion, roughly chopped
- 1 cup fresh or canned pineapple chunks
- 2 garlic cloves, grated
Others
- Salt and pepper to taste
- 1/2 cup BBQ sauce
- Rice for serving
Instructions
- Preheat oven: Preheat your oven to 400°F to ensure it reaches the perfect temperature for roasting the chicken and vegetables evenly.
- Prepare ingredients: Chop the chicken into bite-sized pieces. Cut the bell peppers into chunks and roughly chop the red onion. If using fresh pineapple, cut into chunks.
- Season chicken: Season the chicken pieces generously with salt and pepper to enhance their natural flavor.
- Combine ingredients: In a large bowl, mix the seasoned chicken with pineapple chunks, chopped bell peppers, red onion, BBQ sauce, and grated garlic until everything is well coated.
- Prepare the sheet pan: Line a sheet pan with foil or lightly spray it with non-stick cooking spray to prevent sticking and make cleanup easier.
- Arrange mixture: Spread the chicken and vegetable mixture evenly across the sheet pan in a single layer for even cooking.
- Bake: Bake in the preheated oven for about 30 minutes, or until the chicken reaches an internal temperature of 165°F and is cooked through.
- Serve: Remove from oven and serve the pineapple chicken hot over cooked rice or your preferred base.
Notes
- Use bone-in or boneless chicken thighs for juicier results, or chicken breasts for a leaner option.
- Fresh pineapple adds a sweeter, tangier flavor, but canned pineapple works well too.
- Feel free to substitute BBQ sauce with teriyaki or sweet chili sauce for variation.
- Check internal temperature with a meat thermometer to ensure safety and doneness.
- Leftovers can be stored in an airtight container in the fridge for up to 3 days.
