Sheet Pan Pineapple Chicken
Make this sheet pan pineapple chicken for an easy and delicious weeknight dinner!
Servings 4
Calories 198kcal
Ingredients
- 2 boneless skinless chicken breasts
- 1 bell pepper
- 1 yellow onion
- 20 oz diced pineapple chunks in juice (do not use fresh)
- ¼ cup low sodium soy sauce
- 1 tbsp rice vinegar
- 2 tsp sriracha
- 2 tsp sesame oil
- 1 tsp garlic powder
- ½ tsp kosher salt
Instructions
- Preheat oven to 350F and grease a baking sheet.
- Cut the chicken into bite size pieces and place in a mixing bowl. Cut the bell pepper and yellow onion into similar sized bite size pieces and place in the bowl with the chicken and pineapple.
- In a small bowl whisk together the soy sauce, rice vinegar, sriracha, sesame oil, garlic powder, and kosher salt. Pour liquid over the chicken, bell pepper, pineapple and yellow onion and toss to coat.
- Pour the contents of the mixing bowl onto the greased baking sheet and place in the oven. Bake at 350F for 15 minutes.
- After 15 minutes, remove from the oven, toss the contents and bake in the oven for 7 minutes. Increase the heat to 425F once you’ve set the timer.
- Remove from the oven, allow to cool slightly and serve.
Nutrition
Calories: 198kcal | Carbohydrates: 28g | Protein: 15g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.01g | Cholesterol: 36mg | Sodium: 987mg | Potassium: 556mg | Fiber: 3g | Sugar: 23g | Vitamin A: 1023IU | Vitamin C: 56mg | Calcium: 40mg | Iron: 1mg
