Ingredients
- 1 1/2 pounds chicken breast or boneless skinless chicken thighs, cut into large pieces
- 1 pineapple cut into chunks (canned pineapple can be used)
- 2 bell peppers cut into chunks (any color; I use 1 red and 1 orange)
- 1 red onion diced
- Salt and black pepper to taste
- 2 garlic cloves grated
- 1 1/4 cups BBQ sauce divided
- Cooked rice for serving
Method
- Preheat oven to 400°F. Line a large sheet pan with foil for easy cleanup or spray with nonstick cooking spray.
- Combine ingredients: Add chicken, pineapple, bell peppers, red onion, garlic, and 3/4 cup BBQ sauce to a large bowl. Generously season with salt and pepper. Stir well to coat everything in the BBQ sauce.
- Spread the chicken and vegetables onto the prepared sheet pan in a single layer.
- Bake for 25–30 minutes, or until the chicken is cooked through and reaches 165°F. Begin checking at 25 minutes so the chicken doesn't overcook.
- Pour the remaining 1/2 cup BBQ sauce over the chicken and vegetables and toss to coat.
- Serve over cooked rice, or try cauliflower rice, pasta, mashed potatoes, or your favorite side.
Nutrition
Notes
Nutrition information is provided as a courtesy and may vary depending on ingredients used.
Keep the chicken pieces on the larger side. Smaller pieces can overcook before the pineapple and vegetables have a chance to caramelize.
To Freeze: 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.