Delicious Sheet Pan Pineapple Chicken is a family and crowd pleaser. My kids will literally have this every week, if not twice in one week. Why? The sticky chicken is just so damn good and of course the chutney sauce….. so good.

The Delicious Sheet Pan Pineapple Chicken is super easy to make and if you plan well, you can have the stock staples for this dish in your cupboard and freezer at all times.

What cuts of chicken can you use?

I prefer boneless fillets, but also thighs and drum sticks. The boneless meat can make up the bulk of the recipe, but the thighs and drumsticks add the oily, stickiness to the dish. The choice, however  is yours. If you only have boneless meat, no worries. Just add a little more olive oil when you brown the meat in the oven.

What vegetables can you add to the sheet pan?

Of course the pineapple chunks and peppadews are not negotiable. They add a sweet and sour element that absolutely makes this dish. The PEPPADEW® also add a surprising kick to the dish. I used onion quarters and green pepper chunks to my dish, but You can play with different colors and textures. Thin green beans, mangetout, sweet potato chunks or even mini corn can work. The Delicious Sheet Pan Pineapple Chicken is a saucy meal, so the vegetables can add lots of texture to the dish. So, don’t be skimpy, bulk up the meal as best you can.

What can I serve with the Delicious Sheet Pan Pineapple Chicken?

The possibilities are endless. Our favorite is coconut rice. My family LOVES it. You can however use basmati rice, brown rice, if you prefer a nuttier flavor. Mashed potatoes can work or even a salad, if you want to cut down on starch.

Delicious Sheet Pan Pineapple Chicken

serves 4-6

Ingredients

12 pieces of chicken – I used breast meat, thighs and drum sticks

3 T / 45 ml olive oil

2 T / 30 ml chicken spice

3 small onions – peeled and cut in quarters

2 green peppers – cut in bite-size chunks

1 x 400 g PEPPADEW® Piquanté Pepper – drained and liquid kept

1 x 440 g pineapple pieces – drained and liquid kept

3/4 cup / 200 ml frozen peas

For the sauce

the reserved liquid from the pineapple and peppedews

1 x 400 g coconut cream

1 T / 15 ml curry powder – I used Amina’s Tandoori Marinade

200 ml chunky chutney 0 I use Mrs Ball’s

125 ml tomato ketchup

1 T / 15 ml cornflour – you can increase this to 30 ml if your liquid is to much

salt and pepper to taste

Method

Preheat the oven to 180 C. Spray an oven-proof  dish with non-stick spray. Place the chicken pieces in the baking dish and drizzle with olive oil. Season with the chicken spice. Add the onion quarters and green pepper chunks and place in the oven and cook for about 35-40 minutes or until chicken is 3/4 cooked. Add the pineapple chunks, peas and peppedews to the chicken. Mix all the ingredients for the sauce and pour over the chicken in the pan. Return to the oven and bake for another 35 – 40 minutes or until the chicken has browned and the sauce has thickened. Taste and season with salt and pepper if necessary. Serve with rice of your choice.

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