Pineapple Chicken Sheet Pan (Printable Version)
# What You’ll Need:
01 -
1 pound cubed boneless, skinless chicken thighs
02 -
Salt and pepper to taste
03 -
20 ounce can of pineapple chunks, drained (reserve the juice)
04 -
1 green bell pepper
05 -
1 red bell pepper
06 -
1/2 medium-large red onion
07 -
1/2 cup barbecue sauce
08 -
2 tablespoons olive oil
09 -
Cilantro for garnish
# Steps to Follow:
01 -
Preheat the oven to 375°F. Optionally, line your sheet pan with parchment paper or a silicone liner for easier cleanup.
02 -
Chop the bell peppers and red onion into large 1.5-2 inch pieces. Cube the chicken thighs into 1-1.5 inch pieces.
03 -
Coat the onions with 1 tablespoon of olive oil. Coat the bell peppers with 1 tablespoon of olive oil.
04 -
Season the chicken with salt and pepper to taste. Then combine the barbecue sauce with 2 tablespoons of the reserved pineapple juice.
05 -
Coat the chicken with 3/4 of the barbecue pineapple sauce mixture, reserving the rest for later.
06 -
Place the peppers, onions, pineapple, and chicken onto the sheet pan in a single layer, ensuring the ingredients are not overcrowded to promote even cooking.
07 -
Cook in the preheated oven for 20-25 minutes, or until the chicken is cooked through and the vegetables are tender.
08 -
Optionally, turn the broiler on for the last 3-8 minutes to caramelize the vegetables.
09 -
Drizzle the remaining barbecue pineapple sauce over the top before serving. Garnish with cilantro.