One sheet pan dishes are awesome! Less to clean, and easy to prep. You can even cook up this sheet pan pineapple chicken with canned vegetable on a pinch! It's an easy recipe made in less than 30 minutes.
Dishes and pans can add up. If you're anything like me, doing dishes isn't my favorite. This pineapple chicken recipe is such an easy clean-up!
Why You'll Love This Simple Pineapple Chicken
- Protein Rich - chicken breast is a great lean protein and baking it makes it so juicy
- Veggie Packed - Packed with veggies, this baked chicken dish meets all food groups!
Ingredients
- Chicken breasts- you may use chicken thighs or make it vegetarian and use hard tofu
- Teriyaki sauce - this is a short cut so I can make this quickly. Make sure you use a teriyaki sauce you love the flavor of.
- Zucchini - I like to use this mild vegetable because its rich in nutrients but low in calories
- Pineapple Rings - this is what makes this dish flavorful. You may use pineapple chunks as a substitute.
- Red Pepper - I like red for this dish, but any of the colored bell peppers will work.
- Orange bell pepper - same as above, you can definitely substitute for other colors
- Coconut oil - you may substitute with other oils like olive oil or vegetable oil
How to Make It
- Preheat oven to 375 F and line baking sheet with parchment paper. Marinate chicken in teriyaki sauce for at least 15 minutes.
- Spread the veggies on the sheet and drizzle oil. Season with salt and pepper.
- Add chicken onto the same sheet and top with remaining sauce.
- Bake for 15-18 minutes and garnish with fresh herbs! Serve with rice and enjoy immediately.
Step By Step Instructions
First, start by preheating the oven to 375 degrees F and lining a baking sheet with parchment paper. In a mixing bowl, coat the chicken breast with teriyaki sauce and aside to marinate for 15 minutes.
Next, you'll want to spread the veggies among the sheet tray and drizzle with 2 tablespoons of coconut oil, along with a light sprinkle of salt and pepper. Then add the pineapple. You can use pineapple chunks as well if the rings are unavailable.
Next add the chicken breast to the veggies on the sheet tray and top with any remaining sauce.
Finally, pop it in the oven to bake for 15-18 minutes and garnish with fresh herbs! Serve this Hawaiian inspired dish with rice and enjoy immediately.
Cook's Tips:
- Use a internal food thermometer to get perfectly cooked chicken. Chicken should register 165F.
- Use canned vegetables for a fast substitute.
- Feel free to use fresh pineapples if you have them available.
- If you prefer chicken thighs you can use it.
FAQ
Canned pineapple juice will marinate your chicken with lots of flavor without changing the texture of the chicken. If you use fresh juice however, it will be mushy because it still has enzymes.
Looking for more easy dinner ideas? Try this Loaded Mac and Cheese ore these Mini Zucchini Bites
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Sheet Pan Pineapple Chicken
Ingredients
- 3-4 large chicken breasts
- 1 bottle teriyaki sauce
- 2 medium zucchini
- 1 12 oz can pineapple rings
- ½ red bell pepper
- ½ orange bell pepper
- 2 tablespoons coconut oil
- salt & pepper to taste
- Optional Garnish- fresh parsley & sesame seeds
Instructions
- Start by preheating the oven to 375 degrees F and lining a baking sheet with parchment.
- In a mixing bowl, coat the chicken breast with teriyaki sauce and aside to marinate for 15 minutes
- Spread the veggies among the sheet tray and drizzle with 2 tablespoons of coconut oil, along with a light sprinkle of salt and pepper.
- Next add your marinated chicken breast to the veggies on the sheet tray and top with any remaining sauce.
- Bake for 15-18 minutes and garnish with fresh herbs! Serve with rice and enjoy immediately.
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