Pineapple Chicken Sheet Pan Dinner
Ingredients
- 1 ½ lbs boneless skinless chicken breasts
about 3 breasts
- 1 Tbsp olive oil
or vegetable oil
- 1 tsp salt
- ½ tsp ground black pepper
- ½ red onion
cut into large chunks
- 1 cup grape tomatoes
halved
- 1 cup baby carrots
halved
- 2 cups broccoli florets
chopped small
- 1 cup barbecue sauce
- 19 oz can of pineapple chunks
juices drained
Directions
- 1
Preheat the oven to 375°F.
- 2
Chop the broccoli into small florets, cut baby carrots and grape tomatoes in half, and roughly chop the red onion into large chunks.
- 3
Slice the 3 chicken breasts into bite-size pieces. Add them to a large bowl and drizzle 1 Tbsp olive oil, 1 tsp salt, and 1 tsp ground black pepper over top. Toss everything together to evenly coat the chicken.
- 4
Now add the ½ chopped red onion, 1 cup grape tomatoes, 1 cup baby carrots, 2 cups broccoli florets to the large bowl. Pour 1 cup barbeue sauce overtop. Stir everything together so that the barbecue sauce evenly coats all veggies and chicken.
- 5
Spread the veggies and chicken onto a large baking sheet in a single layer. You may need 2 baking sheets depending on the size you have. Bake for 15 minutes, then remove from the oven and add the drained pineapple chunks to the pan.
- 6
Place pan back in the oven and bake an additional 10-15 minutes or until the veggies are soft when poked with a fork and chicken is fully cooked.
- 7
Serve on top of rice, pasta or mashed potatoes. Drizzle any leftover sauce from the pan on top of everything as well.
Pineapple Chicken Sheet Pan Dinner
Similar Recipes
Ratings & Reviews
Based on 49 ratings
Rating Breakdown
About this Recipe
Tired of complicated weeknight meals that leave your kitchen a disaster? This Pineapple Chicken Sheet Pan Dinner is your answer to a flavorful, fuss-free dinner that practically cooks itself. Imagine coming home, spending just a few minutes chopping, and then letting your oven do all the hard work.
What makes this recipe a weeknight hero is its brilliant simplicity. Everything—from the tender chicken to the vibrant vegetables and sweet pineapple—roasts together on one single sheet pan. This not-so-secret technique not only infuses every ingredient with savory barbecue flavor but also guarantees minimal cleanup, making it a dream for busy evenings.
Prepare to enjoy succulent, bite-sized chicken pieces perfectly complemented by the tangy sweetness of pineapple. The red onion, grape tomatoes, baby carrots, and broccoli florets emerge from the oven tender-crisp, absorbing all the delicious barbecue sauce. It's a harmonious blend of sweet, savory, and a touch of tang, creating a satisfying and well-balanced meal that appeals to everyone at the table. You'll love how easy it is to achieve such a robust flavor profile with so little effort.
This versatile dish is incredibly adaptable to what you have on hand. Feel free to swap the chicken breast for boneless, skinless chicken thighs for a richer flavor. For other vegetable variations, consider bell peppers, zucchini, or snap peas, keeping in mind that softer vegetables might need to be added partway through cooking to prevent over-softening. If you prefer a different sauce, a teriyaki or sweet chili sauce could also work wonderfully in place of the barbecue sauce.
Serve this Pineapple Chicken Sheet Pan Dinner straight from the pan for the ultimate casual meal. It’s ideal for a laid-back weeknight dinner or a simple gathering with friends, requiring little more than a fork and a hungry appetite.