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Sheet Pan Pineapple Chicken

An easy and delicious weeknight dish combining juicy chicken, sweet pineapple, and colorful bell peppers, all roasted together for a delightful family meal.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American, Tropical
Calories: 400
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1.75 lb chicken, cut into 1-inch chunks Choose organic if possible for best quality
  • 1.5 cups pineapple chunks Fresh is ideal, but canned works too – just drain well
  • 3 pieces bell peppers, seeded and cut into 1-inch squares Use a mix of colors for visual appeal
  • 1 piece red onion, cut into similar-sized pieces
  • 0.5 cup BBQ sauce Sweet Baby Ray’s recommended for perfect balance
  • 4 cloves garlic, minced Fresh is always best!
  • Salt, to taste
  • Black pepper, to taste
  • 0.5 tsp smoked paprika Adds a nice depth of flavor
  • 2 cups rice (white or brown) Start cooking this first as it takes longest

Method
 

Preparation
  1. Start Cooking the Rice: Begin with 2 cups of rice; prepare according to package instructions, since it takes the longest, get that going first.
  2. Prepare Chicken & Vegetables: Cut the chicken into 1-inch chunks, seed and slice the bell peppers and red onion into similar-sized pieces, and mince the garlic.
  3. Preheat the Oven: Set your oven to 400°F (200°C) for a perfect roast.
Cooking
  1. Season the Chicken: In a large bowl, toss the chicken with salt, black pepper, minced garlic, and smoked paprika until well-coated.
  2. Add Vegetables: Toss the pineapple chunks, bell peppers, and red onion into the chicken bowl. Drizzle the BBQ sauce over everything and give it a good toss to coat.
  3. Spread and Roast: Transfer the chicken and vegetable mixture onto a large sheet pan in a single layer. Roast in your preheated oven for about 30 minutes, or until the chicken is cooked through and caramelized.
  4. Serving Up: Once your rice is done cooking, serve it topped with the roasted chicken and veggies, ensuring to drizzle on that delicious sauce.

Notes

Marinate the chicken for extra flavor and store leftovers in an airtight container for up to 3 days. This dish can also be frozen for up to 3 months.