30-Minute Sheet Pan Pineapple Chicken
This 30-minute Sheet Pan Pineapple Chicken is a little sweet, a little heat, and a whole lotta delicious that the whole family will love.
Servings: 4 servings
Calories: 225kcal
Ingredients
- 1 lb chicken breast cubed into 2" pieces
- 3 bell peppers, any color diced into 2" pieces
- 1 red onion diced into 2" pieces
- 2 tablespoon olive oil
- salt, pepper, and garlic powder for seasoning
- cooked rice or noodles, for serving
- scallions, for garnish
Pinapple Jalapeño Sauce
- 20 oz can diced pineapple in 100% pineapple juice
- 1 clove minced garlic or ½ teaspoon garlic powder
- 2 tablespoon reduced sodium soy sauce or coconut aminos*
- ¼ cup chicken broth
- 1-2 tablespoon brown sugar
- ½ small jalapeño pepper sliced thin
- ½ teaspoon chili flakes optional
- 1 tablespoon each, cornstarch mixed with cold water
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
- To a saucepan, add remaining pineapple and juice and remaining sauce ingredients (minus the cornstarch slurry). 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.
Notes
*If using coconut aminos is place of soy sauce, you may wish to decrease the brown sugar and add a pinch or two of salt. Coconut aminos is much sweeter in flavor than soy sauce and lacks that classic saltiness.
Nutrition
Calories: 225kcal