Description

This easy sheet pan chicken recipe is tossed in smoky spices and roasted to perfection, then topped with a refreshing pineapple salsa that brings brightness, sweetness, and texture to every bite. It’s a fuss-free tropical meal you’ll want to make again and again.

Ingredients

1.5 lbs boneless, skinless chicken thighs or breasts, cut into chunks

1 tablespoon olive oil

1 teaspoon chili powder

1 teaspoon garlic powder

1 teaspoon paprika

Salt and pepper, to taste

2 cups fresh pineapple, diced

2 Roma tomatoes, diced

1/3 cup red onion, finely chopped

1/4 cup fresh cilantro, chopped

Optional: lime juice or diced jalapeño for extra flavor

Instructions

Preheat your oven to 425°F (220°C) and line a sheet pan with parchment paper.
In a bowl, combine chicken pieces with olive oil, chili powder, garlic powder, paprika, salt, and pepper. Mix until evenly coated.
Spread the chicken on the prepared sheet pan, leaving space between each piece.
Roast for 18-22 minutes, flipping halfway through, until the chicken is golden and fully cooked.
While the chicken cooks, combine pineapple, tomatoes, red onion, and cilantro in a bowl. Add salt to taste and mix. Add lime juice or jalapeño if desired.
Once the chicken is done, remove from oven and top with pineapple salsa. Serve warm.

Prep Time: 15 minutes
Cook Time: 20 minutes
Category: Dinner