Sheet Pan Pineapple Chicken

This Sheet Pan Pineapple Chicken is a healthy, easy meal prep recipe packed with Asian-inspired flavors. Juicy chicken breast, sweet pineapple, crisp green beans, and colorful bell peppers roast together in one pan for a delicious, low-calorie lunch or dinner—perfect for busy weekdays!

NOTE: This is a ChatGPT recipe and not my image.

Sheet Pan Pineapple Chicken with Asian Veggies

Servings: 6
Calories per serving: ~330
Prep Time: 15 minutes
Cook Time: 25–30 minutes
Total Time: ~45 minutes

INGREDIENTS

• 1.5 lbs boneless, skinless chicken breasts, cut into 1-inch pieces
• 1 green bell pepper, chopped into 1-inch chunks
• 1 red bell pepper (optional for color), chopped
• 1 medium red or yellow onion, sliced
• 1.5 cups fresh pineapple chunks (or canned in juice, drained)
• 2 cups broccoli florets (optional but adds great crunch and nutrition)
• 1 tbsp sesame oil
• Salt & pepper, to taste
• Sesame seeds & green onion, for garnish

Sauce (whisk together in a bowl)

• 1/4 cup low-sodium soy sauce
• 2 tbsp rice vinegar
• 1 tbsp honey
• 1 tbsp hoisin sauce (or more soy sauce if you don’t have it)
• 2 tsp fresh grated ginger (or 1/2 tsp ground)
• 2 garlic cloves, minced
• 1 tsp cornstarch (to lightly thicken)
• Pinch of red pepper flakes (optional for a little kick)

DIRECTIONS
Preheat oven to 400°F (200°C) and line a large sheet pan with parchment or foil.

In a large bowl, toss chicken breast pieces with half the sauce and let marinate while prepping veggies (about 10 minutes is enough).

Spread chicken, veggies, and pineapple evenly on the sheet pan. Drizzle with sesame oil and sprinkle lightly with salt and pepper.

Bake for 20–25 minutes, tossing halfway through, until chicken is cooked through and veggies are tender with golden edges.

Brush or drizzle remaining sauce over the cooked dish once it’s out of the oven. Garnish with sesame seeds and sliced green onion.

Cool slightly, then portion into 6 lunch containers. Store in fridge up to 4 days.

Serving Ideas
Serve over 1/3 cup cooked brown rice or quinoa (adds ~70–100 calories if desired).

Or enjoy as is for a low-carb, veggie-packed lunch.

Add a side of sliced cucumbers or steamed edamame for extra crunch.

🥗 Serving Ideas

• Serve over 1/3 cup cooked brown rice or quinoa (adds ~70–100 calories if desired).

• Or enjoy as is for a low-carb, veggie-packed lunch.

• Add a side of sliced cucumbers or steamed edamame for extra crunch.

Meal Prep Label: Sheet Pan Pineapple Chicken

🍽️ Meal:
Asian Pineapple Chicken with Green Beans & Peppers

🗓️ Date Prepared:

🍱 Serving Size:
1/6 of recipe (~330 calories)

🔁 Reheat Instructions:
Microwave 1.5–2 minutes until warm.
(Optional: drizzle a little extra sauce or water if dry.)

✅ Notes:
• Sweet + savory
• High protein
• Low in fat
• Great with brown rice or cauliflower rice