Description
A vibrant, high-protein Mexican-inspired meal with tender chicken, caramelized pineapple, and roasted vegetables. Sweet and savory flavors come together in a single sheet pan for minimal cleanup.
Ingredients
1 pound chicken breast or thighs, chopped into 1-inch pieces
1 ½ cups pineapple chunks (fresh or canned, drained)
1 red bell pepper, sliced
1 yellow bell pepper, sliced
1 medium red onion, sliced
2 tablespoons olive oil
1 teaspoon chili powder
1 teaspoon ground cumin
1 teaspoon smoked paprika
1 teaspoon garlic powder
½ teaspoon salt
¼ teaspoon black pepper
Warm tortillas (optional)
Fresh cilantro (optional)
Instructions
Preheat oven to 425°F (220°C)
Line a sheet pan with parchment paper
In a large bowl, combine chicken with bell peppers, onions, pineapple, and olive oil
Sprinkle chili powder, cumin, smoked paprika, garlic powder, salt, and black pepper over the mixture
Arrange vegetables and chicken in a single layer on the sheet pan
Roast for 25 minutes, stirring halfway
Taste and adjust seasoning if needed
Serve in warm tortillas with optional garnishes
Notes
Use thighs for juicier meat without added moisture
High-quality olive oil enhances flavor adherence
Tortillas and garnishes are best added fresh before serving
Leftovers can be stored in an airtight container for up to 3 days
- Prep Time: 15
- Cook Time: 25
- Category: Chicken Recipes
- Method: Roasting
- Cuisine: Mexican-Inspired