Pineapple Sweet Potato and Chicken Bake
Brighten up your dinner routine with this Pineapple Sweet Potato and Chicken Bake—a sweet and savory delight that’s as nutritious as it is delicious. Juicy chicken breasts are seasoned to perfection and paired with tender roasted sweet potatoes, caramelized red onions, and tangy pineapple chunks, all lightly coated in a honey-soy glaze for a mouthwatering blend of flavors. This one-pan meal is roasted to golden perfection, making it an ideal choice for busy weeknights or meal prep. With just 15 minutes of prep time and a splash of fresh cilantro for garnish, this wholesome dish is a vibrant fusion of tropical and comfort food that will leave everyone reaching for seconds. Perfect for those searching for “one pan chicken bake recipes” or “healthy chicken and sweet potato meals”!
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Recipe Information
Ingredients
- 4 pieces chicken breasts
- 2 large sweet potatoes
- 2 cups pineapple chunks (canned or fresh)
- 1 medium red onion
- 2 tablespoons olive oil
- 2 tablespoons honey
- 2 tablespoons soy sauce
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons fresh cilantro (optional for garnish)
Instructions
Preheat your oven to 400°F (200°C). Grease a 9x13-inch baking dish with a little olive oil or cooking spray.
Peel the sweet potatoes and cut them into 1-inch cubes. Slice the red onion into thin wedges.
In a large mixing bowl, combine the sweet potato cubes, pineapple chunks, and red onion wedges. Drizzle with 1 tablespoon of olive oil, then sprinkle with garlic powder, paprika, salt, and black pepper. Toss to coat evenly and set aside.
Place the chicken breasts on a cutting board and season both sides with a pinch of salt and pepper. Arrange the chicken in a single layer in the prepared baking dish.
In a small bowl, whisk together the remaining 1 tablespoon of olive oil, honey, and soy sauce. Brush this mixture evenly over the chicken breasts.
Spread the sweet potato and pineapple mixture around the chicken in the baking dish, distributing it evenly.
Cover the dish with aluminum foil and bake in the preheated oven for 25 minutes.
After 25 minutes, remove the foil. Stir the sweet potato and pineapple mixture gently and spoon some of the pan juices over the chicken. Return the dish to the oven, uncovered, and bake for an additional 15 minutes, or until the chicken is cooked through (internal temperature of 165°F or 74°C) and the sweet potatoes are tender.
Remove the dish from the oven and let it rest for 5 minutes. Garnish with freshly chopped cilantro for a burst of flavor, if desired.
Serve warm and enjoy your Pineapple Sweet Potato and Chicken Bake!
Nutrition Facts
Calories |
535 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 13.1 g | 17% | |
| Saturated Fat | 2.6 g | 13% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 148 mg | 49% | |
| Sodium | 470 mg | 20% | |
| Total Carbohydrate | 46.3 g | 17% | |
| Dietary Fiber | 5.2 g | 19% | |
| Total Sugars | 25.3 g | ||
| Protein | 57.2 g | 114% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 77 mg | 6% | |
| Iron | 3.1 mg | 17% | |
| Potassium | 676 mg | 14% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
