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Chicken & Pineapple Caribbean Jerk Sheet Pan

chicken & pineapple in a caribbean jerk sheet pan format, with balanced ingredients and straightforward preparation.

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Preparation time
35 min
Calories
341 kcal
Protein
40.4 g
Carbohydrates
16.2 g
Fat
12 g
Fiber
3.5 g

Ingredients

  • 130 g bell pepper
  • 125 g chicken breast
  • 65 g pineapple
  • 7 g olive oil

Instructions

  1. Preheat oven to 210°C (410°F). Cut the bell pepper, chicken breast, and pineapple into even pieces.
  2. Spread on a lined tray with olive oil and seasoning, keeping raw meat separate from ready-to-eat ingredients.
  3. Roast for 20–30 minutes, turning once, until browned and any meat or fish is fully cooked.

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