Chicken Pineapple Sheet Pan (Printable version)

Juicy chicken and pineapple roasted alongside bell peppers for a simple, flavorful, one-pan Tex-Mex meal.

# What You'll 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

# Directions:

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, then toss again until all components are thoroughly coated.
04 - Spread the marinated mixture in a single layer on the prepared sheet pan.
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 - Distribute chicken, pineapple, and vegetables among tortillas. Top with fresh cilantro and squeeze of lime juice before serving.

# Expert Advice:

01 -
  • Everything lands on one pan, so cleanup is more of an afterthought than a chore.
  • The pineapple caramelizes and balances the spices in a way that makes you crave another bite immediately.
  • It feels restaurant-quality but comes together faster than ordering delivery.
02 -
  • Stir halfway through roasting—I learned this the hard way when half the pan caramelized beautifully while the other side stayed pale and steamed.
  • Don't overcrowd the pan or everything will steam instead of roast; a single layer is non-negotiable for those crispy, caramelized edges.
03 -
  • Buy pre-cut pineapple if you're short on time—it costs a bit more but keeps you from wrestling with the fruit and lets you focus on everything else.
  • This reheats beautifully and tastes even better the next day once the flavors have had time to settle together, so don't hesitate to make it for meal prep.
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