Chicken Pineapple Sheet Pan (Printable Copy)

Tender chicken, sweet pineapple, and bell peppers roasted together for a vibrant, flavorful Tex-Mex dish.

# What You Need:

→ Protein & Fruit

01 - 1.5 lbs boneless, skinless chicken breasts, sliced into thin strips
02 - 1.5 cups fresh pineapple, cut into 1-inch chunks

→ Vegetables

03 - 3 bell peppers (red, yellow, green), sliced
04 - 1 large red onion, sliced

→ Marinade & Seasonings

05 - 3 tablespoons olive oil
06 - 1.5 teaspoons chili powder
07 - 1 teaspoon ground cumin
08 - 0.5 teaspoon smoked paprika
09 - 0.5 teaspoon garlic powder
10 - 0.5 teaspoon onion powder
11 - 0.5 teaspoon dried oregano
12 - 0.5 teaspoon salt
13 - 0.25 teaspoon black pepper
14 - Juice of 1 lime

→ To Serve

15 - 8 small flour or corn tortillas
16 - Fresh cilantro, chopped
17 - Lime wedges

# How to Make:

01 - Preheat oven to 425°F. Line a large sheet pan with parchment paper or foil for easy cleanup.
02 - In a large bowl, whisk together olive oil, chili powder, cumin, smoked paprika, garlic powder, onion powder, oregano, salt, pepper, and lime juice until well combined.
03 - Add chicken strips to the marinade and toss to coat evenly. Add bell peppers, red onion, and pineapple chunks; toss again until all components are coated.
04 - Spread the mixture in a single layer on the prepared sheet pan for even roasting.
05 - Roast for 22 to 25 minutes, stirring halfway through, until chicken is cooked through and vegetables are tender with caramelized edges.
06 - Warm tortillas according to package instructions.
07 - Transfer chicken, pineapple, and vegetables to tortillas. Top with fresh cilantro and squeeze of lime juice.

# Expert Advice:

01 -
  • Everything cooks on a single sheet pan, so cleanup feels less like punishment and more like a tiny win.
  • The pineapple caramelizes and turns sweet and slightly charred, creating this perfect balance with the savory spices and smoky chicken.
  • You can have dinner ready in less than an hour, which means you're not standing in the kitchen wondering what went wrong with your timing.
02 -
  • Don't skip stirring halfway through; the vegetables in the center of the pan need to be on the outside for a minute so they get those caramelized, crispy edges.
  • If your chicken pieces are thick, pound them a little thinner before slicing so they cook through before the pineapple starts to dry out.
03 -
  • Don't overcrowd the pan; give everything space so it roasts instead of steaming, which is the difference between caramelized vegetables and sad, soft ones.
  • Taste a piece of chicken before you pull the pan from the oven; it should be cooked through but still tender, not dry and stringy.
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