Pineapple Chicken Sheet Pan Meal
This one pan meal combines chicken, pineapple, peppers, and onions. This is a quick and healthy recipe.
Servings 4 people
Calories 363kcal
Ingredients
- 1 pound cubed boneless, skinless chicken thighs
- Salt and pepper to taste
- 20 ounce can of pineapple chunks (drain and reserve the juice)
- 1 green bell pepper
- 1 red bell pepper
- 1/2 medium-large red onion
- 1/2 cup bbq sauce
- 2 tablespoons olive oil
- Cilantro to garnish
Instructions
- Preheat the oven to 375?. Optionally, line your sheet pan with parchment paper or a silicone liner for easier cleanup later on.
- Chop the bell peppers and red onion into large 1.5-2 inch pieces. Cube the chicken thighs into 1-1.5 inch pieces.
- Coat the onions with 1 tablespoon of olive oil. Coat the bell peppers with 1 tablespoon of olive oil. Season the chicken with salt and pepper to taste. Then combine the barbecue sauce with 2 tablespoons of the juice from the pineapples. Coat the chicken with ¾ of the barbecue pineapple sauce mixture. Reserve the rest of the sauce for later.
- Place the peppers, onions, pineapple, and chicken onto the sheet pan. Make sure the ingredients are in a single layer and not too crowded. Overcrowding can cause uneven cooking.
- Place the pan in the oven and cook for 20-25 minutes or until the chicken is cooked through and the vegetables are tender. Optionally, turn the broiler on for the last 3-8 minutes to caramelize the vegetables. Use the remaining sauce to drizzle over the top before serving.
Nutrition
Serving: 1g | Calories: 363kcal | Carbohydrates: 41g | Protein: 24g | Fat: 12g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 0.02g | Cholesterol: 108mg | Sodium: 473mg | Potassium: 672mg | Fiber: 4g | Sugar: 35g | Vitamin A: 1220IU | Vitamin C: 77mg | Calcium: 53mg | Iron: 2mg