Juicy chicken pieces are tossed in a sweet and savory sauce in this delicious one-pot pineapple chicken recipe. Mixed with veggies and served with a delicious pineapple salsa, this 30-minute meal is sure to please!
If you haven’t noticed, we love 30-minute sheet pan meals here. Maybe it’s because I have two young kids or have become a lazy cook, but anything that saves me time but doesn’t skimp on flavor is my jam.
What I’ve learned in my decade-plus of food blogging is that if you want a delicious meal, it’s all in the sauce. This is the pineapple chicken marinade. Give your chicken a nice bath in these flavors, then roast it to your satisfaction. This is the perfect meal your whole family will love!
Why make this recipe?
- Ready in 30 minutes – Well, I do encourage a little marinating time, but if you don’t want to do that, you can skip it. Or, marinate overnight to save time!
- a pot – Everything can be cooked together on the pan. I do like it served over rice, but if you want to skip the rice that’s ok, you can just cook everything together on the pan. Minimal dishes – yikes!
- gluten free – This recipe is gluten-free, so if you have celiac disease or are gluten sensitive, this is a great option.
Required raw materials
- chicken breast – If you prefer, you can use boneless skinless chicken breasts or use boneless skinless chicken thighs
- soy sauce – Using soy sauce makes this recipe gluten-free, but if you are gluten-free and not gluten-sensitive, you can use soy sauce.
- pineapple juice – I like pure pineapple juice (not concentrated juice)
- Maple sugar – Honey or even brown sugar will work.
- Sweet chili sauce – Also known as sambal oelek. In a pinch, you can use tomato paste and some red pepper flakes.
- Garlic + Ginger – for aromatics and flavors
- Tapioca starch – or arrowroot starch or cornstarch. This helps thicken the sauce.
- sesame oil – For greasing pans.
- vegetable – I like to use red bell peppers and zucchini, but you can use different vegetables if desired.
- fresh pineapple – I love using fresh chopped pineapple chunks in my pineapple salsa.
- avocado – Avocado + pineapple is *chef’s kiss*
- onion – Complete the salsa dance
- coriander – If you don’t like cilantro, feel free to omit it.
- rice – For service if needed.
How to Make Pancake Pineapple Chicken
Time required: 35 minutes
- marinated chicken
In a large bowl, combine chicken pieces, soy sauce, pineapple juice, maple syrup, chili sauce, minced garlic, minced ginger, and tapioca starch. Stir into sauce. Marinate for 15 minutes or more if desired (overnight in the refrigerator works well!).
- Cook chicken and vegetables
Preheat oven to 400 degrees Fahrenheit. Add the bell peppers, zucchini and chicken to the roasting pan along with all of the marinade and toss to combine. Bake 15-20 minutes or until chicken is cooked through (at least 165 degrees F).
- Make Pineapple Salsa
In a medium bowl, combine pineapple cubes, avocado, shallots, cilantro, salt, and pepper.
- Assembling the disk
Place chicken and vegetables over rice (if using) and sprinkle with pineapple and guacamole salsa. Garnish with any desired toppings.
Easy exchange and substitution
- Swap vegetables – I like to use bell peppers and zucchini, but feel free to use any veggies you like. Green broccoli, cauliflower, snow peas and asparagus are all good choices.
- change protein – This recipe uses chicken breasts, but chicken thighs work well too. You can add different proteins, but please note that the baking time will need to be adjusted.
- Use mango instead of pineapple – You can use mango instead of pineapple to make mango salsa. You can also use mango juice, but it’s harder to get.
Storage instructions
Store leftovers in the refrigerator for up to 3 days. Warm on the stove top or in the microwave.
Chicken in marinade can be easily frozen in freezer-safe bags for up to 3 months. I do not recommend freezing pineapple and avocado salsa
More sheet pan recipes
Pan Pancake Pineapple Chicken
Juicy chicken pieces are tossed in a sweet and savory sauce in this delicious one-pot pineapple chicken recipe. Mixed with veggies and served with a delicious pineapple salsa, this 30-minute meal is sure to please!
- Preparation time: 15 minutes
- Cooking time: 20 minutes
- total time: 35 minutes
- yield: 4 number of copies 1X
- category: dinner
- method: bake
- gourmet food: Asian
- diet: gluten free
- 1 1/2 lb. boneless skinless chicken breasts (cut into 1 size)
- 1/3 cup soy sauce
- 1/3 cup pineapple juice
- 2 tablespoons Maple sugar
- 2 tablespoons Sweet chili sauce
- 4 garlic cloves, minced
- 1inch knob fresh ginger, ground
- 1 teaspoon Tapioca starch (or cornstarch)
- 2 tablespoons sesame oil
- 1 bell pepper, Remove seeds + chop
- 1 large zucchini, Chopped
- 1 cup Pineapple chunks
- 1 avocado, Chopped
- 1 chives, Chopped
- 1/4 cup Cilantro, roughly chopped
- salt + pepper, Go and try it
- Rice for serving (if desired)
- Garnish – scallions, jalapenos, sesame seeds (if desired)
- In a large bowl, combine chicken pieces, soy sauce, pineapple juice, maple syrup, chili sauce, minced garlic, minced ginger, and tapioca starch. Stir into sauce and mix well. Marinate for 15 minutes or more if desired (overnight in the refrigerator works well!).
- Preheat oven to 400 degrees Fahrenheit.
- Coat a baking sheet with sesame oil.
- Add the bell peppers, zucchini, and chicken to the roasting pan along with all of the marinade and toss to combine.
- Bake 15-20 minutes or until chicken is cooked through (at least 165 degrees F).
- In a medium bowl, combine pineapple cubes, avocado, shallots, cilantro, salt, and pepper.
- Place chicken and vegetables over rice (if using) and sprinkle with pineapple and guacamole salsa.
- Garnish with any desired toppings.
