Chicken Pineapple Sheet Pan (Print Version)

Tender chicken, sweet pineapple, and bell peppers roasted together on one pan for a flavorful dish.

# Ingredient List:

→ 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

# Steps:

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 evenly. Add bell peppers, red onion, and pineapple chunks; toss again until all components are well coated.
04 - Spread the coated mixture in a single layer across the prepared sheet pan.
05 - Roast for 22 to 25 minutes, stirring halfway through cooking, until chicken reaches full doneness and vegetables develop tender, caramelized edges.
06 - Warm tortillas according to package instructions while the pan comes out of the oven.
07 - Distribute roasted chicken, pineapple, and vegetables into warm tortillas. Top with fresh cilantro and a squeeze of lime before serving.

# Helpful Hints:

01 -
  • One sheet pan means you get all the flavor without the sink full of dishes afterwards.
  • The pineapple creates this subtle sweetness that makes people ask what makes it taste so good.
  • Dinner goes from prep to table in under an hour, which means you're eating while the food is actually still hot.
02 -
  • Don't skip stirring halfway through—the chicken on the edges can dry out while the middle's still cooking, so stirring evens everything out.
  • The pineapple will start to caramelize and stick slightly to the pan, which is exactly what you want because that's where all the concentrated sweetness lives.
03 -
  • Slice your chicken slightly thinner than you think you need to—it finishes cooking faster and stays more tender in the high heat.
  • Cut the pineapple the day before if you want, but don't add it to the marinade until right before roasting or it'll break down and release too much juice.
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