Toss your ingredients onto a baking sheet, pop it in the oven, and in no time, you’re dinner ready! This 30-Minute Sheet Pan Pineapple Chicken is quick, convenient, and absolutely loaded with flavor. It combines caramelized veggies, melt-in-your-mouth tender chicken, and a sweet, savory, perfectly spicy sauce that ties it all together. Friends and family will never believe it’s your favorite hands-off meal!
Instructions
- Dice chicken, peppers, and onion into even 2″ pieces and toss with olive oil, salt, pepper, and garlic powder.
- Split mixture in half and place onto two sheet pans lined with aluminum foil or a silicone baking mat.
- Drain and reserve pineapple juice; add ½ of the diced pineapple pieces to sheet pans and bake at 350° for 20-25 minutes, or until chicken is done and vegetables are tender.
NOTE: if you prefer veggies without any crispness, bake for 10 minutes prior to adding chicken and pineapple pieces.
Pineapple Jalapeño Sauce
- Add remaining pineapple and juice and remaining sauce ingredients (minus the cornstarch slurry) to a saucepan.
- Bring to a light simmer for 5-7 minutes, stirring frequently until sugar is dissolved and peppers are tender.
- Whisk in cornstarch and continuously stir for another 1-2 minutes until sauce thickens.
Recipe Notes:
Prep Ahead. If you know you’ve got a busy week ahead, knock out the sauce and dice work the day or morning of that you plan to eat. That way when it comes time to cook, all you need to do is dump the ingredients and roast them and you’re ready to eat!
