Description
A quick and easy sheet pan dinner with juicy chicken, sweet pineapple, and colorful roasted veggies for a stress-free weeknight meal.
Ingredients
Main Ingredients
- 1 lb Boneless skinless chicken thighs (Or chicken breasts can be used)
- 1 cup Pineapple chunks (Canned and drained or fresh)
- 2 Bell peppers (Preferably red and yellow for sweetness)
- 1 medium Red onion (Roasted until mellow)
- 2 cups Broccoli florets or snap peas (For crunch and balance)
Sauce Ingredients
- 1/4 cup Soy sauce (Or coconut aminos for a different flavor)
- 2 tbsp Honey or brown sugar (For sweetness and glaze)
- 2 cloves Garlic (Minced or pressed)
- 1 tbsp Fresh ginger (Grated or powdered works too)
- 1 tbsp Rice vinegar or lime juice (To brighten the flavor)
- 1 tbsp Sesame oil (Optional, for a warm touch)
Seasoning
- to taste Salt (To season)
- to taste Pepper (To season)
Instructions
Preparation
- Preheat your oven to 425 F. Line a large sheet pan with parchment paper or foil for easier cleanup.
- In a small bowl, stir together soy sauce, honey (or brown sugar), garlic, ginger, and a splash of vinegar or lime.
Cooking
- In a large bowl, combine chicken and vegetables. Pour most of the sauce over everything and toss to coat well.
- Spread the mixture out in a single layer on the prepared sheet pan. Top with pineapple chunks.
- Roast in the preheated oven for about 20 to 25 minutes, stirring halfway through, until chicken is cooked through and vegetables are roasted.
- If desired, brush the reserved sauce on during the last few minutes of cooking.
Notes
For best results, cut chicken and vegetables into similar sizes for even cooking. Avoid overcrowding the pan for optimal roasting.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: dinner, Main Course
- Cuisine: Hawaiian