People have controversial and strongly held opinions about pineapple, especially as a pizza topping, and chefs and news outlets have gone so far as to create memes. But whether or not you think it belongs on pizza, you can still enjoy cooking with pineapple, and this sheet pan meal serves as proof. All of the ingredients go in the pan, and in less than an hour you’ve got a delicious sweet-and-salty dish that is perfect for dinner or a meal prep. Serve it over rice, in lettuce cups or on its own.
Its the sweetness from the pineapple juice that really turns this sauce into something special. Chopping a pineapple might seem intimidating, but there are plenty of resources online, including videos, to make it easier. With a little practice, you’ll be a pineapple pro. After all, there is nothing quite like a fresh pineapple you sliced yourself.
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Cooktop Cove
Sheet pan pineapple chicken
6
20 minutes
15 to 20 minutes
35 to 40 minutes
1/4 cup low-sodium soy sauce
1/4 cup pineapple juice
1/4 cup chicken stock
1 tablespoon olive oil
3 tablespoons brown sugar
2 tablespoons hoisin sauce
1 knob fresh ginger, peeled and grated
3 cloves garlic, pressed
2 teaspoons crushed red pepper
5 boneless skinless chicken breasts, cubed
2 cups fresh pineapple, cubed
1 red bell pepper, chopped
1/4 cup roasted cashews, chopped
Cilantro (optional)
Heat the oven to 375 F.
In a small saucepan, combine the soy sauce, pineapple juice, chicken stock, olive oil, brown sugar, hoisin sauce, ginger, garlic and crushed red pepper.
Bring to a simmer and cook until the sauce begins to thicken, about 3 to 5 minutes, and take off the heat.
In a large mixing bowl, add the chicken, pineapple, red bell pepper and cashews. Toss together, and drizzle the sauce on top, mixing to ensure all pieces are coated.
Spread out the mixture in an even layer on a baking sheet lined with aluminum foil.
Bake for 15 to 25 minutes, rotating the pan halfway through.
