Sheet pan dinners are a weeknight lifesaver, and this pineapple chicken sheet pan recipe takes it to a whole new level of deliciousness. Combining juicy chicken with sweet pineapple and savory spices, this one-pan wonder is easy to prepare, requires minimal cleanup, and delivers maximum flavor. Get ready for a tropical explosion in your kitchen!
What Makes This Pineapple Chicken Sheet Pan Dinner So Special?
This recipe isn't just your average sheet pan meal. We've carefully crafted a balance of sweet and savory flavors, creating a dish that's both exciting and comforting. The pineapple's natural sweetness complements the savory chicken beautifully, while the spices add a depth of flavor that elevates the entire experience. Plus, the ease of preparation makes it perfect for busy weeknights. One pan, minimal cleanup, maximum deliciousness – what's not to love?
Ingredients You'll Need:
- 1.5 lbs boneless, skinless chicken thighs: Chicken thighs are incredibly juicy and flavorful, perfect for this dish.
- 1 (20 ounce) can pineapple chunks, drained: Look for pineapple chunks packed in juice, not syrup, for a less sugary result.
- 1 red bell pepper, chopped: Adds a vibrant color and a touch of sweetness.
- 1/2 red onion, chopped: Adds a nice bite and complements the sweetness of the pineapple.
- 2 tablespoons olive oil: Provides healthy fats and helps the chicken and vegetables brown beautifully.
- 1 tablespoon soy sauce: Adds a savory umami depth.
- 1 tablespoon honey: Balances the savory flavors with a touch of sweetness.
- 1 teaspoon ground ginger: A warm spice that pairs perfectly with pineapple.
- 1/2 teaspoon garlic powder: Adds a subtle garlic flavor without the need for fresh garlic.
- 1/4 teaspoon red pepper flakes (optional): For a touch of heat.
- Salt and black pepper to taste: Essential for seasoning.
Instructions:
- Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper for easy cleanup.
- Prepare the chicken and vegetables: In a large bowl, toss the chicken thighs, pineapple chunks, red bell pepper, and red onion with olive oil, soy sauce, honey, ginger, garlic powder, red pepper flakes (if using), salt, and pepper.
- Spread on the baking sheet: Arrange the chicken and vegetables in a single layer on the prepared baking sheet.
- Bake: Bake for 25-30 minutes, or until the chicken is cooked through and the vegetables are tender. The internal temperature of the chicken should reach 165°F (74°C).
- Serve: Serve immediately and enjoy!
Frequently Asked Questions (FAQs):
Can I use chicken breasts instead of thighs?
Yes, you can use chicken breasts, but be mindful that they tend to dry out more easily than thighs. Reduce the cooking time slightly and check for doneness earlier to avoid overcooking.
What other vegetables can I add?
Feel free to experiment with other vegetables! Broccoli florets, sliced zucchini, or bell peppers of different colors would all be delicious additions.
Can I make this ahead of time?
You can prepare the chicken and vegetables ahead of time and store them in the refrigerator until ready to bake. However, it's best to bake the dish fresh for optimal flavor and texture.
What can I serve this with?
This pineapple chicken sheet pan dinner is delicious on its own, but you can also serve it with rice, quinoa, or a simple side salad for a complete meal.
How do I store leftovers?
Store leftover pineapple chicken in an airtight container in the refrigerator for up to 3 days.
This pineapple chicken sheet pan dinner is a fantastic weeknight meal that's both flavorful and convenient. Give it a try and let us know what you think! Enjoy!
