Sheet Pan Pineapple Chicken (Print Version)
# Ingredients:
01 -
1.5 pounds chicken breast or thighs, cut into pieces
02 -
1 cup fresh or canned pineapple chunks
03 -
2 bell peppers, cut into chunks
04 -
1 red onion, roughly chopped
05 -
0.5 cup BBQ sauce
06 -
Salt and pepper to taste
07 -
2 garlic cloves, grated
08 -
Rice for serving
# Instructions:
01 -
Preheat oven to 400°F (200°C).
02 -
Chop all the ingredients. Cut the chicken into bite-sized pieces, along with the pineapple, bell peppers, and onion. Leave the onion in larger chunks or dice smaller as preferred.
03 -
Add the chicken to a large bowl and generously season with salt and pepper.
04 -
Add the remaining ingredients to the bowl with the chicken and mix well.
05 -
Line a sheet pan with foil for easy clean-up or coat with nonstick spray. Place the chicken and vegetables in a single layer on the pan.
06 -
Bake for 30 minutes or until the chicken is thoroughly cooked.
07 -
Serve over rice, pasta, or mashed potatoes. Refrigerate leftovers in an airtight container for up to 4 days.
# Notes:
01 -
To freeze, add all raw ingredients to a freezer-safe bag. Freeze up to 3 months. Thaw in the fridge for 24 hours prior to baking.
02 -
Ingredients may require extra cooking time if not fully thawed.