Sheet Pan Pineapple Chicken

Juicy chicken pieces are tossed in a sweet and savory sauce in this delicious one pan pineapple chicken recipe. Mixed with veggies and topped with a delicious pineapple salsa recipe this 30 minute meal is sure to be a delight!

If you haven’t noticed we love a good 30 minute and one pan meal around here. Maybe it’s cause I have two young kids or have become a lazier chef, but anything that saves me time but doesn’t skimp on flavor is my jam.

What I’ve come to learn in my 10+ years of food blogging is that if you want a tasty meal it’s all in the sauce. This pineapple chicken marinade is where it’s at. Give your chicken a good bath in these flavors and then roast to your delight. It’s the perfect meal-in-one that your whole family will love!

Why Make This Recipe?

Ready in 30 Minutes – okay fine I do encourage a little marinade time but you can skip it if you don’t want to do it. Alternatively, marinate overnight to save you time!
One Pan – Everything can be cooked together on a sheet pan. I do like to serve this over rice but if you want to skip the rice that’s just fine and you can cook everything together on the sheet pan. Minimal dishes – heck ya!
Gluten-Free – this recipe is gluten-free so a great option if you’re celiac or gluten-sensitive.

Ingredients Needed

Chicken breast – boneless skinless chicken breast or use boneless, skinless chicken thighs, if preferred
Tamari – using tamari keeps this recipe gluten-free but if you don’t have any and aren’t gluten sensitive you can use soy sauce.
Pineapple juice – I like the pure pineapple juice (not from concentrate)
Maple syrup – honey or even brown sugar both work.
Sweet chili sauce – also called sambal oelek. In a pinch you can use ketchup and some red pepper flakes.
Garlic + ginger – for aromatics and flavor
Tapioca starch – or arrowroot starch or cornstarch. This helps to thicken your sauce.
Sesame oil – for greasing your pan.
Veggies – I like to use red bell pepper and zucchini but you can use different veggies, if desired.
Fresh pineapple – I like to use freshly chopped pineapple chunks in this pineapple salsa.
Avocado – avocado + pineapple is *chefs kiss*
Shallot – to complete the salsa
Cilantro – feel free to omit if you don’t like cilantro.
Rice – for serving, if desired.

How to Make Sheet-Pan Pineapple Chicken

Time needed: 35 minutes

Marinate chicken
In a large bowl combine chicken pieces, tamari, pineapple juice, maple syrup, chili sauce, minced garlic, grated ginger and tapioca starch. Toss to combine in sauce. Marinate for 15 minutes or longer if desired (overnight in fridge works great!).
Cook chicken and veggies
Preheat oven to 400 degrees F. Grease a baking sheet with sesame oil. Add bell pepper, zucchini and chicken with all of marinade to baking sheet and toss to combine. Bake for 15-20 minutes or until chicken is cooked all the way through (at least 165 degrees F.).
Make Pineapple Salsa
In a medium bowl combine pineapple chunks, avocado, shallot, cilantro and salt and pepper.
Assemble Dish
Top rice (if using) with chicken and veggies and sprinkle with pineapple and avocado salsa. Garnish with any desired toppings.

Easy Swaps & Substitutions

Swap the veggies – I like using bell pepper and zucchini but feel free to use whichever veggies you prefer. Broccoli, cauliflower, snow peas and asparagus are all great options.
Change the protein – This recipe uses chicken breast but chicken thighs also work great. You could sub in a different protein but note that baking time will need to be adjusted.
Use mango in place of pineapple – you could use mango in place of pineapple to make a mango salsa. You could also use mango juice but it’s just harder t ocome by.

Storage Instructions

Store leftovers in the refrigerator for up to 3 days. Reheat on stove top or in microwave.

Chicken in marinade can easily be frozen in a freezer-safe bag for up to 3 months. I would not recommend freezing pineapple and avocado salsa

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