Pineapple Chicken Sheet Pan Dinner

Pineapple Chicken Sheet Pan Dinner

from andianne.com
40 min
6 servings

An easy meal where everything is chopped and cooked together on one large sheet pan. It's ready in less than 30 minutes!

Ingredients

  • 1 ½ lbs boneless skinless chicken breasts (about 3 breasts) (cut into bite-size pieces)
  • 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. 1

    Preheat the oven to 375°F.

  2. 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. 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. 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. 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. 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. 7

    Serve on top of rice, pasta or mashed potatoes. Drizzle any leftover sauce from the pan on top of everything as well.