Name: Sheet Pan Peanut Thai Chicken With Pineapple
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Ingredients: 8 to 10 pieces chicken tenders; 3 cups fresh pineapple; 3 cups broccoli florets; 1 piece egg; 1/2 teaspoon cornstarch; 1/3 cup smooth peanut butter; olive oil; 1/2 cup coconut milk; 1/3 cup pineapple juice; 1/4 cup reduced sodium soy sauce; 1/4 cup brown sugar; 1 tablespoon fish sauce; 1 tablespoon lime juice; 1 teaspoon sriracha; 1 teaspoon dried basil; 1 teaspoon garlic powder; 1/2 teaspoon ground ginger; 1/4 teaspoon black pepper; 3/4 cup salted roasted peanuts; 3/4 cup panko; 1/3 cup flour; 1/3 cup shredded sweetened coconut

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When it comes to weeknight meals, the Sheet Pan Peanut Thai Chicken With Pineapple has become a cherished go-to in my kitchen. I can vividly remember the first time I made it; the aroma of the peanut sauce mingling with the sweet scent of roasting pineapple filled the air, creating an inviting atmosphere that drew my family together. After a long day, there’s something truly rewarding about preparing a meal that requires minimal fuss yet delivers such vibrant flavors. Picture the tender, juicy pieces of chicken, perfectly coated in a crunchy peanut crust, paired with the freshness of broccoli and the sweetness of pineapple. It’s a dish that doesn’t just satisfy the palate; it also warms the heart, making it an ideal choice for gatherings or a simple family dinner.

Recipe Snapshot

Total Time:
50 mins

Prep Time:
30 mins

Cook Time:
20 mins

Difficulty:
Medium

Calories:
450 kcal

Protein:
35 g

Diet:
Gluten-Free, Low FODMAP

Fat:
20 g

Tools Used:
Saucepan, Wooden Spoon, Whisk, Baking Sheet, Food Processor, Mixing Bowl, Chef’s Knife, Frying Pan, Large Pot

The Magic of This Sheet Pan Peanut Thai Chicken With Pineapple

1. Simple Yet Flavorful

The Sheet Pan Peanut Thai Chicken With Pineapple is incredibly simple to prepare, yet it bursts with flavor. The combination of peanut butter and coconut milk creates a rich sauce that clings perfectly to the chicken, while the pineapple adds a delightful sweetness. You won’t believe how easy it is to whip up this dish, and the taste is simply amazing.

2. One-Pan Wonder

What I love most about this recipe is that everything cooks on a single sheet pan. This means less cleanup for me after dinner, which is always a win! Just toss your ingredients onto the pan, let them roast, and enjoy a delicious meal without the hassle of multiple pots and pans.

3. Kid-Friendly Appeal

This dish is perfect for families, especially those with picky eaters. The crunchy coating on the chicken makes it fun to eat, and the sweet pineapple and fresh broccoli balance the flavors beautifully. I’ve found that even my kids, who often turn up their noses at vegetables, can’t resist this vibrant medley!

4. Meal Prep Friendly

If you’re someone who loves to meal prep, this Sheet Pan Peanut Thai Chicken With Pineapple is your best friend. You can marinate the chicken in advance and store it in the refrigerator. This not only enhances the flavor but also makes it super convenient for those busy weeknights when you need a quick meal.

5. Versatile and Customizable

Another reason to love this dish is its versatility. You can easily swap out the vegetables based on what you have on hand or your family’s preferences. Want to add bell peppers or snap peas? Go for it! The base recipe easily accommodates your creative twists.

6. Perfect for Any Occasion

This dish is not just for casual family dinners; it’s also impressive enough for entertaining guests. The presentation is beautiful, with vibrant colors that make it inviting. It’s a crowd-pleaser for potlucks and gatherings, sure to leave everyone wanting the recipe!

Ingredients Required for Sheet Pan Peanut Thai Chicken With Pineapple

The ingredients in this Sheet Pan Peanut Thai Chicken With Pineapple are not only simple but also work harmoniously to create a delicious meal. Each ingredient plays a vital role, from the juicy chicken to the sweet pineapple, making every bite a delightful experience.

8 to 10 chicken tenders or approx. 1 ½ lbs. chicken breasts, pounded thin and cut into tender size
3 cups fresh pineapple, chopped into 1” chunks
3 cups broccoli florets, chopped into bite-sized pieces (not too small)
1 egg, whisked
1/2 teaspoon cornstarch
1/3 cup smooth peanut butter
Olive oil
1/2 cup coconut milk (I like Chaokoh)
1/3 cup pineapple juice
1/4 cup reduced sodium soy sauce
1/4 cup brown sugar, packed
1 tablespoon fish sauce
1 tablespoon lime juice
1 teaspoon sriracha
1 teaspoon dried basil
1 teaspoon garlic powder
1/2 teaspoon ground ginger
1/4 teaspoon black pepper
3/4 cup salted roasted peanuts
3/4 cup panko
1/3 cup flour
1/3 cup shredded sweetened coconut

Putting Together Sheet Pan Peanut Thai Chicken With Pineapple

Cooking the Sheet Pan Peanut Thai Chicken With Pineapple is as enjoyable as it is delicious. The steps are straightforward, allowing even beginner cooks to shine in the kitchen. Let’s get started with this flavor-packed dish!

To create the marinade, start by whisking together all the marinade ingredients in a medium bowl. The peanut butter will blend beautifully with the coconut milk and other flavors, creating a creamy and rich sauce. Add about ⅓ cup of this mixture along with 2 tablespoons of olive oil to a large freezer bag, then toss in the chicken. Make sure the chicken is well coated in the marinade. Seal the bag and refrigerate it for 2 to 6 hours. This step really enhances the flavor!
When you’re ready to cook, preheat your oven to 400 degrees F. Line a jelly roll pan with foil for easy cleanup, and lightly grease it. Add the broccoli to the pan and drizzle it with 2 tablespoons of olive oil, ½ tablespoon of the reserved marinade, a sprinkle of salt, and a dash of pepper. Toss everything together, then push the broccoli into a row on one side of the pan.
Now it’s time for the pineapple. Toss the chunks in a bowl with 1 tablespoon of olive oil and 1 tablespoon of brown sugar. Spread the pineapple out in a row on the other side of the pan to balance the savory chicken.
Next, create a barrier between the chicken and pineapple using another piece of foil. This will prevent the pineapple juice from soaking into the chicken, keeping it tender and juicy. Spray the foil with cooking spray.
In a food processor, pulse the peanuts until they reach a breadcrumb-like consistency. In a large freezer bag, combine the peanuts, panko, flour, and shredded coconut. These will be the coating for your chicken.
Remove the marinated chicken from the bag and dab off any excess marinade. Add the whisked egg to the chicken and stir to combine. Working with a few tenders at a time, coat each piece in the breading mixture, pressing it firmly to ensure it sticks.
Line the breaded chicken tenders in between the broccoli and pineapple on the pan. Sprinkle some of the remaining breading mixture over the top for extra crunch. It’s all about maximizing flavor!
Bake the pan in the preheated oven for 15 to 20 minutes, until the chicken reaches an internal temperature of 165 degrees F. For an extra crispy finish, broil for a couple of minutes. Just keep an eye on it; you want that beautiful golden color!
Meanwhile, while your chicken is baking, prepare the Thai Peanut Sauce. In a small saucepan, whisk together the reserved sauce and cornstarch. Bring to a gentle boil, then reduce the heat and simmer until it thickens slightly. Stir in peanut butter to make it creamy. If it gets too thick, add a splash of coconut milk to loosen it up.
Once the chicken is done baking, drizzle it with the Thai Peanut Sauce or serve it on the side as a dip. Pair it with rice for a complete meal. Enjoy every bite of this flavorful dish!

Things Worth Knowing

Marinating: Letting the chicken marinate for several hours enhances the flavor and tenderness significantly.
Temperature: Ensure the chicken is cooked to an internal temperature of 165 degrees F for safety.
Pineapple Choice: Use fresh pineapple for the best flavor and texture; canned can be mushy.
Peanut Coating: The combination of peanuts and panko creates a crunchy texture that contrasts beautifully with the tender chicken.

Customization Ideas

This Sheet Pan Peanut Thai Chicken With Pineapple recipe is versatile, allowing for various customization options to suit your taste. Here are some ideas to consider:

Storage: Leftovers can be stored in an airtight container in the refrigerator for up to three days.
Freezing: This dish can be frozen before baking. Just prepare up to the breading step, cover tightly, and freeze. Bake from frozen, adding extra time as needed.
Pairing: Serve with steamed jasmine rice or quinoa for a complete meal.
Vegetable Variations: Feel free to swap in other veggies like bell peppers, snap peas, or carrots based on your preferences.
Spiciness: Adjust the heat level by increasing or decreasing the amount of sriracha in the marinade.
Garnishes: Top the finished dish with chopped green onions or cilantro for added freshness.

What Complements This Sheet Pan Peanut Thai Chicken With Pineapple

The Sheet Pan Peanut Thai Chicken With Pineapple is not just a main dish; it’s a complete experience that pairs beautifully with various sides and occasions. Here’s how to make the most of it:

Rice: The dish is perfect when paired with steamed jasmine rice or brown rice, soaking up the delicious peanut sauce.
Salad: Consider serving a fresh side salad with a citrus vinaigrette to balance the richness of the chicken.
Dinner Parties: This dish is great for casual gatherings. Its vibrant colors will impress guests and make for an exciting centerpiece.
Seasonal Pairing: Perfect for summer evenings on the patio, alongside a refreshing drink like iced tea or lemonade.
Meal Prep: Ideal for meal prep; make a large batch and enjoy it throughout the week, keeping your lunches exciting and flavorful.
Picnics: This dish is also wonderful cold, making it a great addition to a summer picnic or barbecue.

FAQ

Absolutely! While this recipe calls for chicken, you can easily substitute it with shrimp or tofu for a different twist. Both alternatives will work well with the Thai peanut sauce, and the cooking times may need slight adjustments depending on the protein you choose.

The Sheet Pan Peanut Thai Chicken With Pineapple pairs beautifully with steamed jasmine rice or quinoa, which helps soak up the delicious sauce. Additionally, a fresh salad or roasted vegetables on the side can balance the meal’s richness and add more color to your plate.

If you prefer a milder dish, simply reduce the amount of sriracha or omit it entirely. Conversely, for those who love heat, consider adding extra chili flakes or a dash of hot sauce to the marinade for an added kick.

Yes! You can prepare the marinade and coat the chicken beforehand. Store it in the refrigerator for a few hours or overnight for the best flavor. When ready to serve, simply roast it in the oven as directed, making it a perfect option for meal prepping.

Conclusion

The Sheet Pan Peanut Thai Chicken With Pineapple is truly a delightful dish that combines flavors and textures in a way that feels both comforting and exciting. I encourage you to give it a try for your next family dinner or gathering. You’ll love how easy it is to make, and the vibrant taste will surely impress everyone at the table. Enjoy the wonderful experience of creating this meal and sharing it with those you love!