This pineapple chicken sheet pan dinner is an easy recipe speckled with colorful bursts of vegetables like carrots, tomatoes, red onion, and broccoli. All tossed with barbecue sauce and baked in the oven. It’s a delicious meal without a lot of fuss!
Pineapple Chicken Sheet Pan Dinner
This pineapple chicken sheet pan is a lifesaver! No really. It’s so 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. You’ve got the rainbow in here… broccoli, 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 flavor!
The entire recipe is cooked together on one sheet pan. I don’t think it could be any easier! The most work you’ll be doing here is slicing up the veggies.
How To Make Pineapple Chicken Sheet Pan Dinner
- 3 chicken breasts – cut into bite-size pieces (.682kg)
- 1 Tbsp olive oil – or vegetable oil
- 1 tsp salt
- ½ tsp ground black pepper
- ½ red onion – cut into large chunks
- 1 cup grape tomatoes – halved
- 1 cup baby carrots – halved
- 2 cups broccoli florets – chopped small
- 1 cup barbecue sauce
- 19 oz can of pineapple chunks – juices drained
Pineapple Chicken Sheet Pan Dinner Instructions
Full ingredients and instructions are also in the recipe card at the bottom of this blog post.
PREP: 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 broccoli florets into bite-size pieces, cut half of a red onion into chunks, and chop the carrots into smaller pieces. Use a can of pineapple chunks to round out the meal for flavor and color.
STEP 1: Preheat the oven to 375°F.
STEP 2: Chop 3 chicken breasts into small bite-size pieces. Add them to a large bowl. Drizzle with 1 Tbsp olive oil, 1 tsp salt, and 1 tsp ground black pepper over top. Toss seasonings together to evenly coat the chicken.
STEP 3: Add ½ chopped red onion, 1 cup grape tomatoes, 1 cup baby carrots, 2 cups broccoli florets to the large bowl with chicken. Pour 1 cup barbeue sauce overtop. Stir everything together so that the barbecue sauce evenly coats all veggies and chicken.
STEP 4: Pour the veggies and chicken onto a baking sheet and spread into a single layer. Bake for 15 minutes at 375°F, then remove from the oven and add the drained pineapple chunks to the sheet pan.
STEP 5: Place pan back in the oven and bake an additional 10-15 minutes or until the veggies are soft when poked with a fork and the chicken is fully cooked.
You can serve this recipe with rice, pasta or mashed potatoes. Leftover sauce in the pan can be drizzled on top of everything too!
Do I Have To Use A Sheet Pan?
Yes. This allows the ingredients 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. I used a large sheet pan, sometimes referred to as a jelly roll pan. This size measures 16.5″ x 11.5″. If you don’t have a larger sheet pan, you can use two half sheet pans.
Recipe Tip
- 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 or bell peppers, those would work great too.
- Avoid using sweet potatoes or potatoes as they will take longer to cook.
- 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.
How To Store Leftovers
- Refrigerate: Add leftovers to an airtight container and refrigerate for up to 3-4 days.
- To Reheat: This recipe is easily reheated in the microwave for 1-3 minutes before serving,
Can I Freeze This Meal?
Yes! However, I would freeze it BEFORE cooking. You can dump all the ingredients in the freezer bag including the barbecue sauce and freeze together. Leave the pineapple chunks out. 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.
My Vegetables Are Still Raw After Cooking, What Do I Do?
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. There’s no harm in eating them with a little crunch – in fact, I prefer them this way.
But chopping them small will help avoid this problem. Next time you make a sheet pan meal, you can try smaller pieces or use frozen vegetables (ex frozen carrots) which will soften faster.
Tools For This Recipe
(Amazon affiliate links) – Check out all of my kitchen essentials here.
- Heavy Duty Sheet Pan – Heavy duty durable sheet pans come in three sizes, quarter, half and jelly roll size.
- Never Dull Premium Knife Set – This knife set has premium sharp blades and a built-in sharpener. Perfect for chopping and slicing.
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Pineapple Chicken Sheet Pan Dinner
Ingredients
- 1 ½ lbs boneless skinless chicken breasts (about 3 breasts) - cut into bite-size pieces
- 1 Tbsp olive oil - or vegetable oil
- 1 tsp salt
- ½ tsp ground black pepper
- ½ red onion - cut into large chunks
- 1 cup grape tomatoes - halved
- 1 cup baby carrots - halved
- 2 cups broccoli florets - chopped small
- 1 cup barbecue sauce
- 19 oz can of pineapple chunks - juices drained
Instructions
- Preheat the oven to 375°F.
- Chop the broccoli into small florets, cut baby carrots and grape tomatoes in half, and roughly chop the red onion into large chunks.
- Slice the 3 chicken breasts into bite-size pieces. Add them to a large bowl and drizzle 1 Tbsp olive oil, 1 tsp salt, and 1 tsp ground black pepper over top. Toss everything together to evenly coat the chicken.
- Now add the ½ chopped red onion, 1 cup grape tomatoes, 1 cup baby carrots, 2 cups broccoli florets to the large bowl. Pour 1 cup barbeue sauce overtop. Stir everything together so that the barbecue sauce evenly coats all veggies and chicken.
- Spread the veggies and chicken onto a large baking sheet in a single layer. You may need 2 baking sheets depending on the size you have. Bake for 15 minutes, then remove from the oven and add the drained pineapple chunks to the pan.
- Place pan back in the oven and bake an additional 10-15 minutes or until the veggies are soft when poked with a fork and chicken is fully cooked.
- Serve on top of rice, pasta or mashed potatoes. Drizzle any leftover sauce from the pan on top of everything as well.
Video
Recipe Notes:
- To help speed up the cooking process, be sure to chop the chicken breast and veggies small (especially carrots) so that they cook faster.
- 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.)
Nutrition
The nutritional information provided is an estimate and is per serving.