Ingredients
Method
- 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.
Nutrition
Notes
Nutrition information is provided as a courtesy and may vary depending on ingredients used.
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.
