why make this recipe
Sheet Pan Honey Mustard Chicken with Pineapple is a delightful dish that combines savory and sweet flavors in one easy recipe. It is perfect for busy weeknights when you want something tasty but don’t have much time to cook. Using a single sheet pan means less cleanup, making it a win-win for busy cooks. Plus, the combination of chicken and pineapple brings a fresh twist that can please everyone at the table.
how to make Sheet Pan Honey Mustard Chicken with Pineapple
Ingredients:
- 4 boneless, skinless chicken breasts
- 1 cup pineapple chunks (fresh or canned)
- 1/4 cup honey mustard
- 2 tablespoons olive oil
- Salt and pepper to taste
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Fresh parsley for garnish (optional)
Directions:
- Preheat the oven to 400°F (200°C).
- In a large bowl, mix together honey mustard, olive oil, garlic powder, onion powder, salt, and pepper.
- Add the chicken breasts to the bowl and coat them well with the marinade.
- Place the marinated chicken on a sheet pan.
- Scatter the pineapple chunks around the chicken on the sheet pan.
- Bake in the preheated oven for about 25-30 minutes or until the chicken reaches an internal temperature of 165°F (75°C).
- Garnish with fresh parsley if desired and serve warm.
how to serve Sheet Pan Honey Mustard Chicken with Pineapple
Serve the chicken hot, with the juicy pineapple on the side. This dish pairs well with a simple green salad, rice, or steamed vegetables. Drizzle any extra honey mustard sauce from the pan over the chicken for extra flavor. Enjoy this dish with family or friends for a satisfying meal.
how to store Sheet Pan Honey Mustard Chicken with Pineapple
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, simply warm the chicken and pineapple in the oven or microwave until heated through.
tips to make Sheet Pan Honey Mustard Chicken with Pineapple
- For extra flavor, marinate the chicken for a few hours or overnight in the refrigerator.
- Use fresh pineapple for a sweeter taste, but canned pineapple works just as well.
- Adjust the seasoning according to your taste. You can add more spices if you enjoy a bolder flavor.
variation
You can easily switch up this recipe by using different proteins, like pork or tofu, in place of chicken. Adding veggies like bell peppers or onions can also enhance the dish and give it more color and nutrition.
FAQs
Can I use frozen chicken for this recipe?
Yes, you can use frozen chicken, but make sure to thaw it in the refrigerator before marinating and cooking it.
What if I don’t have honey mustard?
You can make your own by mixing equal parts honey and regular mustard. This will give you a similar sweet and tangy flavor.
How can I tell when the chicken is done?
The best way to check is by using a meat thermometer. The chicken should reach an internal temperature of 165°F (75°C) to ensure it is cooked through.
Sheet Pan Honey Mustard Chicken with Pineapple
Ingredients
For the Chicken
- 4 pieces boneless, skinless chicken breasts
- 1 cup pineapple chunks (fresh or canned)
- 1/4 cup honey mustard Can substitute with homemade honey mustard
- 2 tablespoons olive oil
- to taste Salt and pepper
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
For Garnish
- to taste Fresh parsley Optional
Instructions
Preparation
- Preheat the oven to 400°F (200°C).
- In a large bowl, mix together honey mustard, olive oil, garlic powder, onion powder, salt, and pepper.
- Add the chicken breasts to the bowl and coat them well with the marinade.
- Place the marinated chicken on a sheet pan.
- Scatter the pineapple chunks around the chicken on the sheet pan.
Cooking
- Bake in the preheated oven for about 25-30 minutes or until the chicken reaches an internal temperature of 165°F (75°C).
- Garnish with fresh parsley if desired and serve warm.