Sheet Pan Dinners… They are pretty ingenious. You combine all of your ingredients on a pan, cook it in the oven and dinner is ready. It switches the idea of one pot cooking to a pan and lends itself to an easy and quick clean-up. You can’t beat that. Recently during a lull at work I clicked on a link for 50 sheet pan dinner recipes and came across a few that caught my eye. One is for gnocchi that included a variation to use Trader Joe’s Cauliflower Gnocchi which I currently have a bag of in my freezer. It took me a few trips to Trader Joe’s to finally find it since it’s apparently so popular. On a side note, I normally shy away from making frozen meals or snacks, but I am coming to love some of the frozen food in Trader Joe’s. Some of my faves, their mozzarella sticks, chicken and cilantro wontons, and Mandarin Orange Chicken. Back to the recipe for today though… a Teriyaki Barbecue Pineapple Chicken Sheet Pan Dinner. That’s a mouthful of a recipe title for sure, but, one that turns out a delicious end product.
I began by chopping some of my ingredients into bite-sized pieces: chicken breasts, a green and yellow bell pepper, and a sweet onion. I combined them with broccoli florets – I purchased a bag of these in the produce section – and a can of drained pineapple chunks in a large zip-top bag. In a medium bowl I whisked together the ingredients for the marinade: soy sauce, barbecue sauce, minced garlic, pineapple juice (from the can of pineapple chunks), honey and pepper. I poured some of the marinade into the bag, reserving a cup, and then sealed it and shook and massaged the bag to make sure the marinade was evenly distributed throughout it. I then placed it in the refrigerator for 30 minutes. You could leave it in longer if you have the time.
After the 30 minutes I preheated my oven to 400 F and using a slotted spoon I transferred the chicken and vegetables to a large baking sheet. You want to transfer as little as the marinade from the bag to the pan as possible as the chicken and vegetables will create more liquid as they cook. I then placed it in the oven and cooked it for 20 minutes. The recipe stated 10 minutes but when I checked the chicken at that point it looked way to underdone for my taste so I left it in for another 10 minutes. While the chicken and vegetables were in the oven, I poured the reserved marinade in a small saucepan and simmered it over medium-low heat until it was thickened.
Once chicken was done I removed the pan from the oven and switched it to the broiler setting. Using paper towels I soaked up some of the excess liquid on the pan and then poured the thickened marinade over the chicken and vegetables and stirred it all together. I placed the pan back in the oven and broiled it for about 6 minutes. To go along with this I made rice and had the perfect dinner (and leftovers.)
And there you have it… My first sheet pan dinner that I am sure I will be making again.
Teriyaki Barbecue Pineapple Chicken Sheet Pan Dinner
2 skinless boneless chicken breasts, cut into bite-sized pieces
1 green bell pepper, cut into bite-sized pieces
1 orange bell pepper, cut into bite-sized pieces
2 cups broccoli florets
1/2 sweet onion, cut into bite-sized pieces
20 oz. can pineapple chunks in pineapple juice, drained and the juice reserved
For the marinade:
1/2 cup soy sauce
1 cup barbecue sauce
1/2 cup reserved pineapple juice
2 tablespoons honey
1/2 teaspoon pepper
Combine the chicken, peppers, broccoli, onion and pineapple in a large zip top bag.
In a medium bowl combine the ingredients for the marinade and whisk them together. Reserve 1 cup of the marinade and pour the rest into the zip top bag.
Seal the bag and shake and massage the marinade into the meat until it’s evenly distributed. Refrigerate for at least 30 minutes.
Preheat the oven to 400 F.
Using a slotted spoon (or tongs) transfer the contents from the zip top bag to a sheet pan in a single layer. You don’t want to transfer too much of the marinade since the chicken and vegetables will let off their own liquid as it cooks. Discard the leftover marinade.
Cook in the oven for 15-20 minutes. Until the chicken is just about done.
Meanwhile, pour the reserved cup of marinade in a small saucepan and cook on medium heat until it begins to boil. Reduce the heat to medium-low and continue simmering until the sauce is thickened and has reduced by half.
Remove the pan from the oven and switch the oven to the broiler setting.
Use paper towels to remove any liquid from the pan. Pour the thickened sauce over the chicken and vegetables and lightly toss to coat.
Return the pan to the oven and broil for 5-7 minutes, or until the sauce is bubbly and the chicken and vegetables are browned.
Serve with rice or noodles.
Recipe from Yellow Bliss Road