This 30-minute sheet-pan pineapple chicken recipe is quick, convenient and absolutely loaded with flavor. It combines caramelized veggies, melt-in-your-mouth tender chicken and a sweet, savory, perfectly spicy sauce that ties it all together.
Friends and family will never believe it’s your favorite hands-off meal!
Sheet-Pan Pineapple Jalapeño Chicken
This recipe makes 4 servings
Ingredients
- 1 pound of chicken breast, cubed into 2-inch pieces
- 3 bell peppers diced into 2-inch pieces
- 1 red onion diced into 2-inch pieces
- 2 tablespoons of olive oil
- Salt, pepper and garlic powder to taste
- Cooked rice or noodles for serving
- Scallions for garnish
Pineapple Jalapeño Sauce
- 20 ounces of canned diced pineapple in 100% pineapple juice
- 1 clove of minced garlic or a half teaspoon of garlic powder
- 2 tablespoons of reduced-sodium soy sauce
- 1/4 cup of chicken broth
- 1-2 tablespoons of brown sugar
- 1/2 of a small jalapeño, sliced thin
- 1/2 teaspoon of chili flakes (optional)
- 1 tablespoon of cornstarch mixed with 1 tablespoon of cold water
Chicken Mixture Directions
- Pre-heat the oven to 350°F
- After dicing the chicken, peppers and onion into even 2-inch pieces, toss the items in olive oil, salt, pepper and garlic powder.
- Place the pieces onto a sheet pan lined with aluminum foil or use a silicone baking mat.
- Drain the pineapples and save the pineapple juice.
- Add the diced pineapple pieces to the sheet pan and bake for 20-25 minutes, or until the chicken is done and the vegetables are tender.
Sauce Directions
- Add the pineapple juice and remaining sauce ingredients (minus the cornstarch slurry) to a saucepan.
- Bring to a light simmer for 5-7 minutes, stirring frequently until sugar is dissolved and peppers are tender.
- Whisk in the cornstarch and continuously stir for another 1-2 minutes until the sauce thickens.
- Pour over the chicken mixture and enjoy!
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