This pineapple chicken sheet pan dinner is the best weeknight meal speckled with colorful bursts of vegetables like carrots, tomatoes, and green beans. It’s a delicious meal without a lot of fuss.
Pineapple Chicken Sheet Pan Dinner
This pineapple chicken sheet pan is a life saver! No really.
It’s sooo easy to make – everything is cooked in one sheet pan making for an easy meal for the entire family to love. It’s loaded with vegetables. Like, LOADED! You’ve got the rainbow in here… green beans, tomatoes, red onions, carrots, and pineapple. It’s delicious and beautiful!
The pineapple is the best addition to this meal – it’s so simple but takes this meal from an 8 to a 10. There’s something about adding a bit of fruit to a dinner. Just that bit of natural sweetness really makes a difference in the meal.
What You Need To Make This Sheet Pan Pineapple Chicken
You’re looking at a beautiful, colorful pan of:
- Chicken Breasts – I used 2 large chicken breasts
- Grape Tomatoes – or cherry tomatoes
- Red Onion – you can also use white or yellow onion
- Carrots – I used a pack of baby carrots
- Green Beans – fresh or frozen
- Pineapple Chunks – I used canned to make life easier
- Barbecue sauce – I used a low sugar barbecue sauce
Let’s keep things as simple and easy as possible here. Use a can of pineapple chunks, a low sugar barbecue sauce for flavoring, and a bag of baby carrots. If you don’t have a veggie that I used, swap it for something else. Before heading to the grocery store look in your fridge first… anything there you need to use up? What about some frozen corn or peas? If you have some bell peppers, those would work great too.
Pineapple Chicken Sheet Pan Dinner Instructions
Everything is cooked together on one sheet pan. I don’t think it could be any easier! I LOVE one pot / one pan meals because I don’t like added fuss. The most work you’ll be doing here is slicing up the veggies.
- Grab all the ingredients you need from the fridge and give them a good wash. Then grab your cutting board and slice them up – slice the grape tomatoes in half (you can also use cherry tomatoes), slice the green beans in half (or keep them whole), cut 1/2 of a red onion into chunks, and the rest is done for you. Use a can of pineapple chunks and a bag of baby carrots to round out the meal for the colorful veggies.
- For protein, I’m using two large chicken breasts. I’ve cut them up into small bite-sized pieces and add them to a bowl. Next, toss them with 1 Tbsp of cooking oil and salt and pepper.
- Now you can add all the other veggies (except the pineapple) to the bowl and toss everything with the barbecue sauce. I like to use low sugar, gluten-free barbecue sauce. I’m lucky enough to find this at my local grocery store. If you can’t and would like to try some, you can find it online from Primal Kitchen or G Hughes here.
- Now just pour it onto the baking sheet and add it to the oven. Bake for 25-30 minutes at 375°F, adding the pineapple chunks on top halfway through. Your sheet pan will be done when the chicken is cooked. Just pull a piece out and slice it in half to see if the chicken is white and juices run clear.
What To Serve With This Pineapple Chicken Sheet Pan
There are three main things you could serve this with:
- RICE: I love to alternate between brown rice and white rice. I use an electric rice cooker to cook my rice because, again, I don’t like a lot of fuss. I want things to be easy!
- QUINOA: You can make a pot of quinoa on the stove. This is a little more work, so if you’re going to do it, make an extra large batch and save the rest in the fridge for other meals!
- PASTA: You can also cook pasta for this meal. I love to buy brown rice pasta that is gluten-free. But you can honestly use whatever pasta your family likes or you have in your cupboard.
Frequently Asked Questions
Sure! Add it to a set of glass dishes along with some cooked rice and you’ve got a week’s worth of lunches.
Yes! However, I would freeze it BEFORE cooking. You can dump all the ingredients in the freezer bag including the barbecue sauce and freeze as-is. When you’re ready to cook it, thaw the freezer bag in the fridge overnight. Then dump all ingredients onto the baking sheet and cook using the normal instructions.
Yes. This allows the meal to spread out and be cooked in a single layer. I prefer a sheet pan with a 1-inch edge so that no juices will spill out.
When it comes to sheet pan meals, it’s important to chop all the vegetables small into bite-size pieces. Especially hard vegetables like carrots and onion. There’s no harm in eating them with a little crunch – in fact, I prefer them this way. Next time you make a sheet pan meal, try smaller pieces or use frozen vegetables (ex frozen carrots).
Pineapple Chicken Sheet Pan Dinner
Equipment You’ll Need
- 2 large chicken breasts - cut into bite-size pieces
- ½ red onion - cut into chunks
- 1 can of pineapple chunks - (14 oz)
- 1 cup grape or cherry tomatoes - sliced in half
- 1 cup baby carrots
- 1 cup green beans - sliced in half
- 1 Tbsp cooking oil - (avocado oil, liquid coconut oil, etc)
- ½ tsp salt
- ½ tsp pepper
- 1 cup barbecue sauce - low in sugar
- Preheat the oven to 375°F.
- Wash and slice the vegetables. Set aside.
- Slice the chicken breasts into bite-size pieces. Add to a large bowl and season with cooking oil, salt and pepper. Mix together to evenly coat the chicken.
- Add the vegetables to the bowl of chicken along with barbecue sauce. Toss together to evenly coat.
- Pour onto a baking sheet and bake for 15 minutes, then add in the pineapple. Cook an additional 10-15 minutes or until veggies have softened and chicken is fully cooked.
- Serve with rice, quinoa, pasta.
- To help speed up the cooking process, be sure to chop the chicken breast and veggies small (especially carrots) so that they cook faster.
- Use a low sugar barbecue sauce for a healthier option.
- These veggies can be easily substituted for others including frozen beans, peas or corn, bell peppers, yellow or white onion, etc. (Avoid using sweet potato or potatoes as they will take longer to cook.)
More Sheet Pan Favorites
- Sheet Pan Chicken Fajitas – Made with chicken breast, spices, onion, and colorful bell pepper.
- Sheet Pan Nachos with Ground Beef – Crispy tortilla chips are loaded with tomatoes, onions, corn, and beans and topped with shredded mozzarella cheese.
- Sheet Pan Teriyaki Salmon with Roasted Vegetables – The perfect weeknight dinner to add to your routine when you’re tired of chicken and beef.
- Sheet Pan Sweet Potato Spinach Omelette – Incredibly easy to make and an excellent meal prep recipe for breakfast or lunch.