Easy Sheet Pan Pineapple Chicken
You will love Easy Sheet Pan Pineapple Chicken! It’s just five main ingredients, super delicious, and on the table in 30 minutes.
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I love a sheet pan dinner! It’s made for a busy weeknight. This meal is super easy to throw together and it’s healthy. Just a few simple ingredients that you probably already have on hand, like chicken, bell peppers, onion, pineapple (fresh or canned) and BBQ sauce. Serve this quick dish over rice and you are all set!
Ingredients
- Large sheet pan
- Mixing bowl
- Chicken- breast or thighs, cut into pieces
- Pineapple chunks- fresh or canned plus the juice
- Bell peppers- any color you like
- Red onion
- BBQ sauce- your favorite
- Seasonings-salt, pepper, garlic
- Rice for serving
How to make Pineapple Chicken
- Make sure to chop all of the ingredients first. Cut the chicken into bite size pieces, along with the pineapple, peppers, and onion. I like to leave the onion in larger chunks but you can dice them smaller, if you prefer.
- Add the chicken to a large bowl and generously season with salt and pepper.
- Add in the remaining ingredients to the bowl with the chicken and give it a good stir.
- Line your sheet pan with foil for easy clean up, or spray with nonstick cooking spray. Place the chicken and veggies on the sheet pan in a single layer.
- Bake for 30 minutes or until the chicken is cooked through.
- We love to serve this over rice, but it would be great over pasta or mashed potatoes as well. Easy and tasty!
Can I freeze this?
Definitely! Add all the raw ingredients to a freezer safe bag. Freeze up to 3 months. Thaw in the fridge for 24 hours, place ingredients on a sheet pan and cook as usual. You may need extra cooking time if the chicken is still a little frozen. The perfect make ahead freezer meal!
This would be a great meal to put together for someone with a new baby or someone who needs their freezer stocked up on easy meals.
Refrigerate leftovers in an airtight container up to 4 days.
Try these Sheet Pan Recipes
- Roasted Vegetable Salad
- Shrimp Fajitas
- Five Ingredient Meatloaf
- Honey Mustard Chicken with Green Beans
- Mini Meatloaves
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Sheet Pan Pineapple Chicken
Equipment
Ingredients
- 1 1/2 pounds chicken breast or thighs cut into pieces
- 1 cup fresh or canned pineapple chunks
- 2 bell peppers cut into chunks
- 1 red onion roughly chopped
- 1/2 cup BBQ sauce
- Salt and pepper to taste
- 2 garlic cloves grated
- Rice for serving
Instructions
- Preheat oven to 400 Fahrenheit.
- Chop all of the ingredients first. Cut the chicken into bite size pieces, along with the pineapple, peppers, and onion. I like to leave the onion in larger chunks but you can dice them smaller, if you prefer.
- Add the chicken to a large bowl and generously season with salt and pepper.
- Add in the remaining ingredients to the bowl with the chicken and give it a good stir.
- Line your sheet pan with foil for easy clean up, or spray with nonstick cooking spray. Place the chicken and veggies on the sheet pan in a single layer.
- Bake for 30 minutes or until the chicken is cooked through.
- We love to serve this over rice, but it would be great over pasta or mashed potatoes as well.
- Refrigerate leftovers in an airtight container up to 4 days.
I made this last night and it was ok. A little dry and bland.
I’ve made this twice. Both times I added carrot sticks with the other veggies. 1st time I used Sweet Baby Ray’s Original BBQ and the 2nd time I used Sweet Baby Ray’s Honey Chipotle BBQ. Both were great! Had it over white rice. Thanks for the easy and tasty recipe that the whole family loved!
I’ll have to try with the honey chipotle! Sounds delicious!