Sheet Pan Pineapple Chicken
Serves 4
5 mins prep
30 mins cook
35 mins total
A sweet and saucy chicken and pineapple dish made with pantry ingredients and on the table in 30 minutes.
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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.
