Chicken Pineapple Sheet Pan (Print)

Tender chicken, sweet pineapple, and bell peppers roasted together for a vibrant, tangy twist in one pan.

# Components:

→ Protein & Fruit

01 - 1.5 lbs boneless, skinless chicken breasts, sliced into thin strips
02 - 1.5 cups fresh pineapple, cut into 1-inch chunks

→ Vegetables

03 - 3 bell peppers (red, yellow, green), sliced
04 - 1 large red onion, sliced

→ Marinade & Seasonings

05 - 3 tablespoons olive oil
06 - 1.5 teaspoons chili powder
07 - 1 teaspoon ground cumin
08 - 0.5 teaspoon smoked paprika
09 - 0.5 teaspoon garlic powder
10 - 0.5 teaspoon onion powder
11 - 0.5 teaspoon dried oregano
12 - 0.5 teaspoon salt
13 - 0.25 teaspoon black pepper
14 - Juice of 1 lime

→ To Serve

15 - 8 small flour or corn tortillas
16 - Fresh cilantro, chopped
17 - Lime wedges

# Directions:

01 - Preheat oven to 425°F. Line a large sheet pan with parchment paper or foil for easy cleanup.
02 - In a large bowl, whisk together olive oil, chili powder, cumin, smoked paprika, garlic powder, onion powder, oregano, salt, pepper, and lime juice.
03 - Add chicken strips to the marinade and toss to coat. Add bell peppers, red onion, and pineapple chunks; toss again until evenly coated.
04 - Spread the mixture in a single layer on the prepared sheet pan.
05 - Roast for 22 to 25 minutes, stirring halfway through, until the chicken is cooked through and vegetables are tender with caramelized edges.
06 - Warm tortillas according to package instructions.
07 - Serve the chicken, pineapple, and vegetables in tortillas. Top with fresh cilantro and a squeeze of lime.

# Expert Advice:

01 -
  • One pan means you're done with dishes before anyone even asks for seconds.
  • The pineapple caramelizes and creates this glossy, slightly charred sweetness that makes people ask what your secret is.
  • It comes together in under 45 minutes from raw ingredients to eating, which feels like witchcraft on a busy night.
02 -
  • Don't skip stirring halfway through; the chicken and pineapple on the edges can burn if you don't redistribute everything, and you'll have some pieces that taste burnt while others are underdone.
  • The pineapple is not there just for sweetness—it contains an enzyme that actually helps tenderize the chicken, so it's doing real work in the marinade.
03 -
  • Use a meat thermometer if you're nervous about doneness—chicken is safe at 165°F internally, but it'll be juicier if you pull it at 160°F and let it coast as it rests.
  • If your sheet pan is small or crowded, use two pans instead of stacking everything; overcrowding means steaming instead of roasting, and you lose all those caramelized edges you're after.
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