Pineapple Chicken Pan (Print Version)
# Ingredients:
01 -
1 cup pineapple chunks (fresh or canned)
02 -
1.5 pounds chicken thighs or breasts, chunked
03 -
2 garlic cloves, minced
04 -
Salt and pepper to suit your taste
05 -
2 large bell peppers, diced
06 -
A red onion, chopped roughly
07 -
Rice for serving on the side
08 -
Half a cup of BBQ sauce
# Instructions:
01 -
Turn your oven on and heat it up to 400°F (200°C).
02 -
Slice and dice everything. The chicken goes into bite-sized bits, cut bell peppers into small pieces, and break the onion down into big or small chunks—your call.
03 -
Take a big bowl, toss the chicken in, and sprinkle on some salt and pepper. Mix it around.
04 -
Dump the other ingredients—pineapple, peppers, onion, BBQ sauce, and garlic—into the bowl with the chicken. Stir until it’s all coated evenly.
05 -
Use foil to line a sheet pan so cleanup’s easier. Give it a spray of nonstick oil if needed. Spread the chicken and veggies out so they’re in one layer.
06 -
Bake everything for about 30 minutes or till your chicken's done cooking all the way through.
07 -
Serve this with rice, mashed potatoes, or even pasta. Keep leftovers in a sealed container in the fridge for up to 4 days.
# Notes:
01 -
For freezing, add all raw items to a freezer bag and keep frozen for up to 3 months. Let it thaw in the fridge a day before baking.
02 -
Frozen items might take longer to cook if they’re still cold in the middle.