BBQ Chicken with Pineapple & Broccoli -- a Sheet Pan Dinner!
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Poultry
Serves: 4
Ingredients
  • 2 pounds boneless skinless chicken breasts
  • ½ cup of your favorite BBQ sauce
  • ¼ cup pineapple juice
  • 1 orange bell pepper, sliced
  • 6 radishes, halved
  • 1 small pineapple, cut into rings
  • olive oil
  • kosher salt and freshly ground black pepper
  • 1 jalapeño, seeded and diced
  • juice of 1 lime
  • 2 teaspoons honey
  • ¼ cup fresh cilantro, chopped
  • rice for serving
Instructions
  1. Preheat oven to 425 degrees. In a small bowl, stir together the BBQ sauce and pineapple juice.
  2. Line a rimmed baking sheet with aluminum foil, evenly coat the chicken with half the BBQ sauce - pineapple mixture, place on baking sheet. Add the broccoli, bell pepper, radishes, and pineapple and drizzle with olive oil and season with salt and pepper to taste. Drizzle remaining BBQ sauce - pineapple mixture over vegetables.
  3. Arrange everything in an even layer and roast for 30-40 minutes, turning halfway through cooking until the chicken is cooked through and the veggies are tender.
  4. Meanwhile, make a honey lime vinaigrette by combining 2 tablespoons olive oil, jalapeños, lime juice, honey, and cilantro. Whisk well and season with salt and pepper to taste.
  5. Serve with rice.
Recipe by the minimalist table at https://www.daraboxer.com/theminimalisttable/bbq-chicken-with-pineapple-broccoli-a-sheet-pan-dinner/