Tropical Pineapple Chicken
In the mood for something tropical tonight? This pineapple chicken is a sheet pan “stir-fry” of chicken, pineapple, snap peas and peppers all tossed in a sweet and savory sauce.
Perfectly Balance Your Plate
Serve with 1 cup rice or quinoa.
Ingredients
1 bell pepper
1 small red onion
1 lb (450 g) boneless, skinless chicken breast fillets
2 cups sugar snap peas
1 can (14 oz/398 ml) pineapple chunks in juice
2 tbsp melted coconut oil
Toppings (optional): fresh lime juice
Preparation
- Preheat oven to 425° F. Line Sheet Pan with Sheet Pan Liner.
- Slice pepper and onion. In a large bowl, combine pepper, onion, chicken, snap peas, pineapple chunks (including juice), coconut oil, and seasoning. Toss until well coated.
- Arrange in a single layer on pan as best you can. Roast 16 min, or until chicken is cooked through.
- Finish with a squeeze of fresh lime, if desired.
Nutritional Information
Per serving: Calories 340, Fat 11 g (Saturated 8 g, Trans 0 g), Cholesterol 65 mg, Sodium 500 mg, Carbohydrate 30 g (Fibre 5 g, Sugars 19 g), Protein 30 g.
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