You all know I LOVE a sheet pan dinner! Easy, clean ingredients, one pan, and fast cleanup–does it get any better?! This one is so flavorful, good with rice or on it’s own.

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Prep time: 20 minutes

Cook time: 25 minutes

Total time: 45 minutes

Makes about 4 servings

• 1 lb chicken breast, diced
• Bell pepper, chopped
• Red onion, chopped
• Pineapple chunks (one can or about 2 cups fresh)
• 2 Tablespoons coconut aminos (or soy sauce)
• 2 Tablespoons olive oil (or avocado oil), plus another 1 Tablespoon
• 1 teaspoon garlic powder
• 1 teaspoon paprika
• Salt + pepper, to taste

Optional:

• Rice or quinoa
• Additional coconut aminos as topping
• Sesame seeds as topping

• Preheat oven to 400 degrees Fahrenheit.
• Create the marinade by whisking together coconut aminos, olive oil, garlic powder, paprika, and salt + pepper.
• Add diced chicken to the bowl and let marinate for at least 15 minutes, 30 if you’ve got the time.
• Chop your veggies and pineapple. If using canned pineapple, strain and rinse off. Toss in a bowl and coat with about 1 Tablespoon olive oil.
• Cover a baking sheet with aluminum foil (this is the easy cleanup part!)
• Add all veggies, pineapple, and chicken to the baking sheet and arrange in a single layer for even cooking.
• Place in the oven and cook for 25-30 minutes.
• Halfway through cooking, use a spatula to toss the ingredients gently to ensure even browning.
• While cooking, prepare your rice (if you are making rice alongside).
• Dinner is done when chicken is fully cooked to an internal temperature of 165 degrees Fahrenheit and veggies are tender.
• Serve on it’s own or over a bed of rice. Add additional coconut aminos, if you prefer. Top with sesame seeds, if you prefer.

• Coconut aminos have a lot less sodium than soy sauce, which is why I choose to cook with them. In a blind taste test, I’m honestly not sure I could tell the difference except I think they taste a little more robust. You can use soy sauce and get the same flavor palette. It is really just a matter of preference.
• Full disclosure, I use canned pineapple chunks. We rarely buy fresh pineapple and if we do, it isn’t lasting long enough to make it to this recipe. I love the Dole brand, no sugar added, and be sure and rinse it off to get rid of any tin flavor.
• I have tossed around the idea of doubling the marinade and adding the veggies and pineapple too, instead of just the chicken, but I haven’t actually done it yet. However, I totally support this idea if anyone wants to try it before I do.

Sheet pan dinners are fantastic for weeknights when you are short on time and need a quick, healthy, easy meal to feed your family (and isn’t that honestly every weeknight?). I love this one because it packs in the protein and veggies and doesn’t compromise on flavor. I hope you enjoy it too!

Until next time,