Pineapple Coconut Chicken Sheet Pan Meal



boneless, skinless chicken breast2 pounds

Dry Goods

coconut milk1 cup
light brown sugar1 tablespoon
soy sauce1 tablespoon


broccoli2 cups, chopped
carrot2 cups, sliced
grated ginger1 tablespoon


pineapple2 cups, chunks


Love this simple, flavorful sheet pan meal with an island feel! It’s ridiculously easy to pull together, and the marinade for the chicken both chills and freezes great, too.

Make it from fresh:

  1. Preheat the oven to 375*F.
  2. Combine all idingredients excvept for the carrots and broccoli in a large bowl or container.
  3. Mix the ingredients together until well combined.
  4. Spread ingredients evenly on a sheet pan.
  5. Add the cbhopped broccoli and sliced carrots to the pan, tossing gently to lightly coat with the liquid.
  6. Place in the oven and bake for 25 minutes or until the chicken is cooked through and the carrots have softened.

Make it from the prep:

  1. Thaw the ingredients as needed.
  2. Preheat the oven to 375*F.
  3. Follow the instructions in “Make it from fresh” from Step 4.

Prep Plan

Prep Plan

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

Ruthy Kirwan

Ruthy Kirwan is a recipe tester and developer living in NYC with her two small kids and hard-working husband. She created Percolate Kitchen in 2016 to help busy people get their act together in the kitchen. Learn more at

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