Sheet Pan Zesty Caribbean Ginger-Pineapple Chicken: Flaky Whole30 Family Favorite
This vibrant, one-pan meal features juicy chicken thighs roasted with sweet pineapple and aromatic ginger, delivering a tropical flair that's both healthy and delicious. It's a Whole30-approved family favorite that's easy to prepare and clean up.
Ingredients
Ingredients
- 1.5 lb bone-in, skin-on chicken thighs about 6-8 pieces
- 2 cup fresh pineapple chunks cut into 1-inch pieces
- 1 large red bell pepper sliced into strips
- 1 medium red onion cut into wedges
- 3 tbsp avocado oil divided
- 2 tbsp fresh ginger grated
- 2 tbsp lime juice freshly squeezed
- 1 tsp garlic powder
- 1 tsp smoked paprika
- 1 tsp dried thyme
- 0.5 tsp salt
- 0.25 tsp black pepper
Notes
Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350°F for 10-15 minutes to maintain crispiness. Make-Ahead: You can prep the marinade and chop the vegetables up to 24 hours in advance. Store separately in the fridge. Variations: For a spicier kick, add 1/2 teaspoon of cayenne pepper to the marinade. You can substitute chicken breasts for thighs, but reduce cooking time to 25-30 minutes. Serving Suggestion: Serve over cauliflower rice or with a side of steamed green beans for a complete Whole30 meal.