Pineapple Honey Mustard Chicken Sheet Pan Dinner
This Pineapple Honey Mustard Chicken Sheet Pan Dinner is a vibrant and flavorful dish that combines tender chicken thighs with juicy pineapple chunks, all roasted to perfection. It’s an easy, one-pan meal that’s perfect for busy weeknights and sure to impress your family.
- Prep Time: 20 mins
- Cook Time: 30 mins
- Total Time: 50 minutes
- Yield: 4 servings 1x
- Category: Dinner
- Method: Baking
- Cuisine: American
Ingredients
Scale
- Chicken thighs or breasts
- Fresh pineapple or canned pineapple chunks (drained)
- ¼ cup honey
- ¼ cup Dijon mustard
- Salt
- Pepper
- Bell peppers
- Red onions
- Zucchini
- Olive oil
- Garlic powder
- Thyme or rosemary (optional)
Instructions
- Preheat your oven to 425°F (220°C).
- In a bowl, whisk together ¼ cup of honey, ¼ cup of Dijon mustard, and a pinch of salt and pepper.
- Place your chicken in a resealable bag or a shallow dish, and pour the marinade over it. Let it marinate for at least 20 minutes, or up to overnight in the fridge.
- Chop your bell peppers, red onions, and zucchini into bite-sized pieces.
- Line a large baking sheet with parchment paper or lightly grease it with olive oil.
- Place the marinated chicken on one side of the sheet pan. On the other side, spread out the chopped vegetables and add the pineapple chunks. Drizzle everything with a bit of olive oil and sprinkle with garlic powder, salt, and pepper.
- Bake for 25-30 minutes, or until the chicken is cooked through and reaches an internal temperature of 165°F (75°C). The vegetables should be tender and slightly caramelized.
- Once done, remove from the oven and let it rest for a few minutes. Serve warm, garnished with fresh herbs if desired.
Nutrition
- Serving Size: 1 plate
- Calories: 400
- Sugar: 15 g
- Sodium: 500 mg
- Fat: 20 g
- Saturated Fat: 3 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 4 g
- Protein: 25 g
- Cholesterol: 80 mg
Keywords: For extra flavor, consider adding a splash of soy sauce or teriyaki sauce to the marinade. Make sure there’s enough space between the chicken and vegetables to allow everything to roast evenly. Feel free to add spices like paprika, cumin, or chili flakes to enhance the flavor.