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Sheet Pan Jerk Chicken with Pineapple
This Sheet Pan Jerk Chicken with Pineapple is full of spicy and sweet flavor that your family will love. It's quick and easy to prepare in one pan and full of good for you vegetables. {gluten free, paleo, whole30}
4.70
from
10
votes
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Course:
Dinner
Cuisine:
American
Diet:
Gluten Free
Prep Time:
5
minutes
minutes
Cook Time:
12
minutes
minutes
Total Time:
17
minutes
minutes
Servings:
4
Calories:
192
kcal
Ingredients
3
chicken breasts,
2
peppers, sliced
1
onion, sliced
½
cup
fresh pineapple, diced
1
teaspoon
onion powder
½
teaspoon
cayenne powder
1
teaspoon
paprika
½
teaspoon
cinnamon
1
teaspoon
sugar
½
teaspoon
kosher salt
¼
teaspoon
pepper
1 ½
tablespoon
olive oil
Instructions
Preheat oven to 425º. Place chicken breast between waxed paper and pound until an even thickness.
Place cut vegetables on a sheet pan and drizzle with olive oil, salt and pepper.
Mix spices together in a small bowl and sprinkle on both sides of chicken breasts. Nestle the chicken pieces in between veggies on the sheet pan.
Cook for about 12 minutes or until an instant-read thermometer registers 165º.
Notes
To make this paleo and whole30 leave the sugar out of the spice mixture.
Nutrition
Calories:
192
kcal
|
Carbohydrates:
11
g
|
Protein:
19
g
|
Fat:
7
g
|
Saturated Fat:
1
g
|
Cholesterol:
54
mg
|
Sodium:
393
mg
|
Potassium:
514
mg
|
Fiber:
2
g
|
Sugar:
6
g
|
Vitamin A:
2265
IU
|
Vitamin C:
88.9
mg
|
Calcium:
21
mg
|
Iron:
0.8
mg
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