Pineapple Coconut Chicken Sheet Pan Meal
Creamy coconut milk-based sauce with tender bites of chicken, pineapple, carrots and broccoli. This sheet pan meal freezes great, too!
Servings: 4
Equipment
- 1 Full-Size Sheet Pan, 11 x 7 inch
Ingredients
- 2 pounds boneless, skinless chicken breast
- 1 cup canned coconut milk
- 1 tablespoon brown sugar
- 1 tablespoon soy sauce
- 1 tablespoon grated ginger
- 2 carrot chopped
- 2 cups broccoli florets
- 2 cups frozen pineapple chunks
Instructions
Prep Ahead
- 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.
Prepare From Prepped
- Thaw the ingredients in the fridge overnight.
- Preheat the oven to 375*F
- Whisk together the liquid ingredients until the sugar has dissolved.
- Toss the liquid and thawed, prepared chicken, pineapple, and broccoli together in a large bowl until combined.
- Spread on a large sheet pan, evenly distributing around the pan.
- Bake 25 minutes or until the chicken is cooked through and the carrots have softened.
Make From Fresh
- Preheat the oven to 375*F.
- Whisk together the liquid ingredients until the sugar has dissolved.
- Toss the liquid and prepared chicken, pineapple, and vegetables together in a large bowl until combined.
- Spread on a large sheet pan, evenly distributing around the pan.
- Bake 25 minutes or until the chicken is cooked through and the carrots have softened.