Sheet Pan Pineapple Chicken

This quick and easy dinner has something for everyone with colorful veggies, sweet pineapple and lots of protein. The best part — everything is cooked in one sheet pan, which means easy cleanup. Serve over rice or pasta for a complete and satisfying meal everyone will enjoy.

  • 2 lg Chicken breasts, sliced into bite-sized pieces
  • 1 tbs Avocado oil
  • ½ tsp Salt and pepper
  • ½ lg Red onion, roughly chopped
  • 1 cup Red bell pepper, sliced
  • 1 cup Carrots, chopped
  • 1 cup Green beans, sliced
  • 1 cup Barbecue sauce
  • 1 14-oz can Pineapple chunks
  • 1 cup White rice (or brown if you prefer, but adjust cooking time)

1. Preheat the oven to 375°.

2. Add chicken to a large bowl and mix with avocado oil, salt and pepper to evenly coat.

3. Add barbecue sauce, onion, red bell pepper, carrots and green beans to chicken and toss.

4. Pour mixture onto a baking sheet and bake for 15 minutes.

5. In a large pot, boil 1 cup water and 1 cup of chicken broth. When the water has reached a boil, add rice.

6. Cover the pot and simmer 18-20 minutes. Do not peek and let the steam out.

7. After rice is cooked, remove from the heat and let it sit, covered for at least five minutes.

8. While rice is cooking, remove pan from the oven and add pineapple, then cook another 10-15 minutes until veggies have softened and chicken is fully cooked

9. Serve over rice.

Serves 4 | Time to Table 30-35 mins