Sheet Pan Chicken with Pineapple Salsa

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When I think of easy dinners that never fail to impress, this Sheet Pan Chicken with Pineapple Salsa always tops the list. The first time I made it, the colors and aroma alone were enough to win me over. Juicy chicken breasts roasted to golden perfection alongside sweet bell peppers and red onions make for a satisfying, no-fuss meal. But the true magic comes from the fresh pineapple salsa spooned over the top just before serving. That tropical burst of sweetness with a kick of jalapeño and lime is simply irresistible.

I love how little effort this dish takes. You throw everything on a pan, pop it in the oven, and while it roasts, you whip up the salsa. It’s dinner that looks fancy, tastes vibrant, and comes together in under an hour. Even on the busiest of weekdays, I feel like I’m serving something special.

The flavors are bright and refreshing. The chicken soaks up all the seasoning, while the roasted veggies add a smoky depth. Then you get that burst of pineapple, cilantro, and a touch of chili heat that brings it all together. It’s one of those meals that has everyone going back for seconds.

Why You’ll Love This Sheet Pan Chicken with Pineapple Salsa

This recipe is a celebration of contrast and ease. You’ll love how the oven does most of the work, giving you perfectly roasted chicken and vegetables without any fuss. The pineapple salsa brings freshness, color, and a pop of tangy-sweet flavor that complements the savory chicken beautifully.

It’s healthy, colorful, and incredibly versatile. Whether you’re cooking for your family or serving guests, it feels festive and fulfilling. Plus, clean-up is a breeze. If you’re a fan of balanced meals with vibrant ingredients, like my Creamy Garlic Chicken Breasts or the tropical twist of Bourbon Peach BBQ Chicken, you’ll be just as smitten with this sheet pan gem.

Ingredients

The star of this recipe is boneless, skinless chicken breasts. They roast up tender and juicy, perfect for absorbing all the seasoning. Sweet bell peppers bring color and a subtle crunch, while red onions add a slightly sharp contrast that mellows out beautifully in the oven.

Olive oil is essential for ensuring everything roasts evenly and develops that gorgeous golden hue. For the seasoning, a blend of garlic powder, cumin, smoked paprika, salt, and pepper adds depth and warmth. The smoky note from paprika pairs perfectly with the roasted veggies and chicken.

The pineapple salsa brings the dish to life. Fresh pineapple chunks deliver that sweet tropical punch. Red onion and jalapeño give it a savory-spicy balance. Cilantro, lime juice, and a pinch of salt round it all out, making each spoonful bright and refreshing.

How to Make Sheet Pan Chicken with Pineapple Salsa

Step 1: Prep the Chicken and Veggies

Preheat your oven to 425°F. Slice the bell peppers and red onion, and place them on a large sheet pan with the chicken breasts. Drizzle with olive oil and sprinkle the seasoning blend all over. Toss the veggies gently to coat.

Step 2: Roast to Perfection

Roast everything in the oven for about 25-30 minutes, or until the chicken is fully cooked and the veggies are tender with charred edges. Flip the chicken halfway through to ensure even cooking.

Step 3: Make the Pineapple Salsa

While the chicken is roasting, combine the diced pineapple, finely chopped red onion, jalapeño, chopped cilantro, lime juice, and a pinch of salt in a bowl. Mix well and let the flavors meld.

Step 4: Assemble and Serve

Once the chicken and veggies are done, remove the sheet pan from the oven. Let the chicken rest for a few minutes before slicing. Serve with a generous scoop of pineapple salsa on top of each portion.

Recipe Variations and Possible Substitutions

If you want to switch things up, boneless chicken thighs are a great alternative to breasts, offering extra juiciness. For a vegetarian version, try using thick slices of portobello mushrooms or cauliflower steaks instead of chicken.

You can mix up the veggies too. Zucchini, cherry tomatoes, or even asparagus work beautifully. Don’t have fresh pineapple? Canned pineapple chunks (drained) are a handy substitute, though fresh gives the best flavor.

If cilantro isn’t your thing, fresh mint or parsley brings a different but equally fresh touch to the salsa. And if you like more heat, toss in an extra jalapeño or a pinch of red pepper flakes.

Serving and Pairing Suggestions

This Sheet Pan Chicken with Pineapple Salsa is perfect on its own, but it also pairs wonderfully with cilantro lime rice or warm tortillas. I sometimes turn it into tacos by slicing the chicken and serving it with extra salsa in soft tortillas.

A crisp green salad or a side of roasted potatoes also complements the meal well. If you’re planning for leftovers, consider using the chicken and salsa in wraps or grain bowls for lunch the next day.

Storage and Reheating Tips

Store leftovers in an airtight container in the refrigerator for up to 3 days. Keep the salsa separate from the chicken and veggies to maintain its freshness.

To reheat, place the chicken and veggies on a baking sheet and warm in a 350°F oven for 10-12 minutes, or microwave in short intervals until heated through. Add the salsa fresh right before serving.

FAQs

How long does it take to cook Sheet Pan Chicken with Pineapple Salsa?

The chicken and veggies roast in about 25-30 minutes. With prep and salsa-making, the whole dish takes around 45 minutes from start to finish.

Can I make Sheet Pan Chicken with Pineapple Salsa ahead of time?

You can prepare the pineapple salsa a few hours in advance and store it in the fridge. The chicken and veggies are best enjoyed fresh, but leftovers reheat well.

What should I serve with Sheet Pan Chicken with Pineapple Salsa?

It pairs beautifully with rice, tortillas, or even a side salad. I also love making tacos with the leftovers.

Can I use canned pineapple for the Sheet Pan Chicken with Pineapple Salsa?

Yes, just make sure to drain it well. Fresh pineapple has a better texture and flavor, but canned works in a pinch.

Related Recipe You’ll Like

If you loved the vibrant flavors in this Sheet Pan Chicken with Pineapple Salsa, then you should definitely check out my Yummy Grilled Shrimp Bowl with Avocado Corn Salsa & Creamy Sauce. It’s another colorful, flavor-packed meal with a tropical twist. Or try the Mexican Potatoes for a spicy and satisfying side that pairs well with this dish.

Save and Share This Recipe for Later

If this recipe made your dinner table brighter, make sure to save it for next time! Pin this Sheet Pan Chicken with Pineapple Salsa to your favorite Pinterest board so it’s just a click away. You can also share it with friends and family on Facebook or send it by text to someone who could use a little dinner inspiration. A dish this easy and flavorful deserves to be passed around!

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