Pineapple Coconut Chicken Sheet Pan Meal

Bring a splash of warm, salty sea air into your kitchen with this super easy meal preppable sheet pan meal!

This is a crazy simple recipe that kids and grown-ups love. Creamy coconut milk pairs so well with bright flavors pineapple chunks, and the carrots and broccoli add texture and nutrition.

Combine all the ingredients together and let the chicken marinade for at least 30 minutes or up to 3 days- you’ll be glad to seep some of that extra flavor in!

Best part? It freezes GREAT. Throw everything in a big freezer-safe bag and store for up to 3 months.

When you’re ready, just defrost, spread it on a sheet pan, and BOOM- dinner’s done.

Ingredients:

• 2 pounds boneless, skinless chicken breast
• 1 cup coconut milk
• 1 tablespoon light brown sugar
• 1 tablespoon soy sauce
• 2 cups broccoli,, chopped
• 2 cups carrot, sliced
• 1 tablespoon grated ginger
• 2 cups frozen pineapple chunks

Prep Ahead:

1. Combine all ingredients except for broccoli and carrots in a large, resealable container or bag. 
2. Chill in the fridge for 3 days, or the freezer for up to 3 months. 
3. Combine the broccoli and sliced carrots in a separate bag or container.

Prepare From Prepped:

1. Thaw the ingredients in the fridge overnight.
2. Preheat the oven to 375*F
3. Whisk together the liquid ingredients until the sugar has dissolved. 
4. Toss the liquid and thawed, prepared chicken, pineapple, and broccoli together in a large bowl until combined.  
5. Spread on a large sheet pan, evenly distributing around the pan.
6. Bake 25 minutes or until the chicken is cooked through and the carrots have softened. 

Make From Fresh:

1. Preheat the oven to 375*F.
2. Whisk together the liquid ingredients until the sugar has dissolved. 
3. Toss the liquid and prepared chicken, pineapple, and vegetables together in a large bowl until combined.  
4. Spread on a large sheet pan, evenly distributing around the pan.
5. Bake 25 minutes or until the chicken is cooked through and the carrots have softened.