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Baking your Tropical Pineapple Chicken Sheet Pan Feast is where the magic truly happens. The aroma of the chicken mingling with the sweetness of the pineapple and the savory notes of the vegetables will fill your kitchen, creating an inviting atmosphere. Here’s how to ensure that your meal comes out perfectly baked every time.

Pineapple Chicken Sheet Pan Dinner

Escape to the tropics with this Tropical Pineapple Chicken Sheet Pan Feast! This vibrant dish features juicy marinated chicken thighs, sweet fresh pineapple, and crunchy bell peppers, all roasted to perfection. With its simple preparation and stunning presentation, this one-pan meal is perfect for busy weeknights or special gatherings. Enjoy the burst of tropical flavors and the ease of cooking as you create a delightful experience for family and friends.
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Ingredients
  

4 boneless, skinless chicken thighs

1 cup fresh pineapple, cubed (or canned if preferred)

2 cups bell peppers (red, yellow, and green), sliced

1 red onion, sliced

3 cloves garlic, minced

2 tablespoons soy sauce

2 tablespoons honey

1 tablespoon sesame oil

1 teaspoon fresh ginger, grated

1 teaspoon garlic powder

1 teaspoon ground black pepper

1 teaspoon salt

1 teaspoon red pepper flakes (optional for spice)

2 tablespoons chopped fresh cilantro (for garnish)

Brown rice or quinoa (for serving, optional)

Instructions
 

Preheat the Oven: Preheat your oven to 400°F (200°C).

    Prepare the Chicken Marinade: In a bowl, whisk together the soy sauce, honey, sesame oil, grated ginger, garlic, garlic powder, black pepper, salt, and red pepper flakes.

      Marinate the Chicken: Add the chicken thighs to the bowl and coat them well with the marinade. Let it sit for at least 15 minutes to absorb the flavors (you can marinate it in the fridge for up to 2 hours for deeper flavor).

        Prepare the Veggies: While the chicken is marinating, slice the bell peppers and onion. In a large bowl, toss the sliced veggies and pineapple cubes with a drizzle of olive oil and a pinch of salt.

          Assemble the Sheet Pan: On a large sheet pan, arrange the marinated chicken thighs in the center. Surround the chicken with the seasoned vegetables and pineapple.

            Bake: Place the sheet pan in the preheated oven and bake for 25-30 minutes, or until the chicken reaches an internal temperature of 165°F (75°C) and is cooked through. Stir the vegetables halfway through for even cooking.

              Garnish and Serve: Once cooked, remove the pan from the oven and let it rest for a few minutes. Sprinkle the fresh cilantro on top before serving. Serve alongside brown rice or quinoa if desired.

                Enjoy Your Meal: Plate the chicken, veggies, and pineapple together, and relish the harmony of tropical flavors in every bite!

                  Prep Time, Total Time, Servings: 15 min | 40 min | 4 servings