Sheet Pan Pineapple Chicken

A healthy one pan Whole30 meal that comes together in less than an hour!

Recipe By: Madeline
Prep: 10 minutesCook: 30 minutesTotal: 40 minutes
Servings: 3 Servings 1x



  1. Preheat oven to 350F and line a baking sheet with parchment paper
  2. Open the can of chunk pineapple in juice and drain the juice from the pineapple chunks. Reserve ¼ cup of juice for the sauce and set the pineapple chunks to the side.
  3. In a small mixing bowl combine pineapple juice, coconut aminos, sesame oil,salt and chili powder
  4. Cube the chicken breast and bell peppers and place in a large mixing bowl with the pineapple chunks
  5. Pour sauce over the chicken, bell peppers and pineapples and toss until each piece is coated in the sauce
  6. Pour the coated chicken, bell peppers and pineapple onto the lined baking sheet with any excess sauce and spread into an even layer
  7. Place baking sheet in the oven and cook for 15 minutes at 350F. Remove from oven, toss, and cook for an additional 15 minutes
  8. Remove the baking sheet from the oven and allow to cool slightly
  9. Serve with regular rice or cauliflower rice and green onions. Enjoy immediately or store in an airtight container in the refrigerator for up to 4 days.
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.