Sheet Pan Chicken with Pineapple Salsa Recipe

A Little Sunshine on a Pan

This recipe is like a happy vacation on a baking sheet. It has sweet pineapple and spicy chicken all cooked together. The oven does most of the work for you. I love how simple that is.

Making dinner should be fun, not hard. This meal proves that. You get to chop, mix, and watch it all turn golden. Doesn’t that smell amazing when it’s in the oven?

The Salsa That Dances

Let’s talk about the pineapple salsa. It’s a little sweet and a little tangy. The red onion gives it a nice crunch. I like to make this first so the flavors can get to know each other.

*Fun fact: Pineapple has an enzyme that can tenderize meat. That’s why it’s such a good friend to chicken!* Mixing fresh flavors matters. It turns a simple chicken dinner into something special. What’s your favorite fruit to add to a savory dish?

A Creamy, Dreamy Surprise

The avocado cream sauce is my favorite part. It’s cool and creamy. It balances the spice from the chicken so nicely. My grandson once ate it with a spoon. I still laugh at that.

Blending the avocado with lime and sour cream is easy. You just push a button. Having a creamy sauce matters. It makes the whole plate feel comforting and complete.

My Chicken Mistake

I remember the first time I made this. I forgot to put the cabbage on the pan first. The chicken cooked, but the cabbage was still crunchy. We had a good laugh about our “crunchy surprise” dinner.

Now I always nestle the chicken right on top. The cabbage gets soft and soaks up all the yummy juices. It’s the best part. Do you have a funny kitchen mistake story?

Why This All Works Together

This meal is a perfect team. The spicy chicken, the sweet salsa, the cool cream. Each part has a job. They all work together to make your taste buds happy.

Cooking like this matters because it teaches you about balance. Not just in food, but in life. A little sweet with a little spicy makes everything better. Would you try this with another fruit, like mango?

Ingredients:

Ingredient	Amount	Notes
Avocado	1 large
Lime juice	1 tablespoon	From ½ medium lime
Fresh cilantro, chopped	2 tablespoons
Jalapeño peppers	2 medium	Seeded and finely diced (approx. ½ cup)
Garlic, minced	1½ teaspoons
Cumin	1 teaspoon
Kosher salt	1 teaspoon
Black pepper	¼ teaspoon
Sour cream	½ cup (115g)
Pineapple, finely diced	1 cup (181g)	Fresh or canned
Roma tomatoes, finely diced	1 cup (180g)	About 2 tomatoes
Fresh cilantro, chopped	2 tablespoons
Red onion, finely diced	¼ cup (40g)
Jalapeño pepper	1 medium	Seeded and diced (approx. ¼ cup)
Lime juice	4 tablespoons	About 2 limes, or bottled
Kosher salt	¼ teaspoon
Boneless skinless chicken breasts	2 pounds	Cut into bite sized pieces
Olive oil	1 tablespoon
Chili powder	1 tablespoon
Kosher salt	1 teaspoon
Onion powder	½ teaspoon
Garlic powder	½ teaspoon
Cumin	½ teaspoon
Granulated sugar	¼ teaspoon
Cabbage, shredded	1 head	About 10 cups, any color
Kosher salt	½ teaspoon
Black pepper	½ teaspoon
Monterey Jack cheese, shredded	1 cup (113g)

A Little Sunshine on a Sheet Pan

My kitchen window faces west. I love watching the sunset while I cook. This dish reminds me of those warm, golden colors. It is bright, cheerful, and so easy to make.

We are making a simple sheet pan chicken. It gets all cozy with shredded cabbage. Then we top it with a zesty pineapple salsa. The avocado cream sauce makes everything feel rich and cool. Doesn’t that sound like a happy meal?

Let’s get everything ready. First, we will make our sauces. They need a little time to chill. This lets all the flavors become best friends. I still laugh at how my grandson calls this “chicken confetti.” It really does look like a party on a plate.

Step 1: Make the Avocado Cream

Put everything into your blender. That’s the avocado, lime juice, and all the other bits. Blend it until it is super smooth. Pop it in the fridge to get cold. (A hard-learned tip: put the avocado pit in the sauce container. It helps keep it nice and green!)

Step 2: Prepare the Pineapple Salsa

Just chop everything up. Put it all in a medium bowl. Give it a good stir with the lime juice and salt. This salsa is so fresh and sweet. It tastes like a summer day. Chill this with the sauce.

Step 3: Prepare the Chicken and Pan

Time for the main event! Heat your oven to 400°F. Line your baking sheet with parchment paper. This makes cleanup a dream. I always keep a roll in my drawer. Toss the chicken pieces with a little olive oil in a bowl.

Step 4: Season the Chicken

Mix all those lovely spices in a small bowl. Chili powder, cumin, and a pinch of sugar. Sprinkle this over the oily chicken. Toss it until every piece is wearing a little spice jacket. Doesn’t that smell amazing already?

Step 5: Assemble the Sheet Pan

Put the shredded cabbage on your prepared pan. Add a little salt and pepper. Now nestle the chicken right on top of the cabbage. The cabbage will get soft and tasty underneath. It soaks up all the good chicken juices.

Step 6: Bake the Dish

Bake for 15 minutes. Take the pan out and sprinkle the cheese over everything. Put it back for about 5 more minutes. Wait until the cheese is bubbly and the chicken is cooked. How do you know your chicken is perfectly done? Share below!

Step 7: Serve and Enjoy

Time to eat! Put a big scoop of the chicken and cabbage on your plate. Top it with a big spoonful of the cool salsa. Drizzle that creamy avocado sauce over it all. I love the mix of warm and cool.

Cook Time: 20 minutes
Total Time: 40 minutes
Yield: 4-6 servings
Category: Dinner

Let’s Mix It Up!

Recipes are like good stories. You can tell them a little differently each time. Here are some fun twists for our sheet pan chicken. You can try one next time.

• Black Bean Fiesta: Use black beans instead of chicken. Add some corn to the pan too. It makes a wonderful vegetarian feast.
• Spicy Island Chicken: Keep the seeds in your jalapeños. Add a dash of hot sauce to the spice mix. This one is for my heat-lovers.
• Apple Harvest Swap: Use chopped apples instead of pineapple in the salsa. It gives a lovely autumn feeling. Perfect for a cozy night.

Which one would you try first? Comment below!

Serving Your Sunshine Dinner

Now, what to serve with our colorful creation? I have a few ideas. They make the meal feel extra special. It’s all about the little touches.

I love serving this over a bed of fluffy white rice. The rice soaks up the extra sauces. You could also use some warm corn tortillas. They are perfect for making little wraps.

For a drink, a cold glass of limeade is just perfect. It’s sweet and tangy. For the grown-ups, a light lager beer pairs wonderfully. It cuts through the richness.

Which would you choose tonight?

Keeping Your Fiesta Fresh

This sheet pan meal stores beautifully. Let everything cool completely first. Then, pack the chicken and cabbage in one container.

Keep the salsa and avocado cream in separate little bowls. They will last for three days in the fridge. I remember my first time making this.

I put the warm chicken right in the fridge. It made everything steamy and soggy. Learning to wait saves your food’s texture.

You can also freeze the cooked chicken and cabbage. Thaw it in the fridge overnight for a quick dinner. Batch cooking like this saves busy nights.

It means a good meal is always waiting for you. Have you ever tried storing it this way? Share below!

Simple Fixes for Common Hiccups

Is your salsa too watery? Just drain the chopped tomatoes a bit. I use a paper towel to pat them dry.

This keeps your salsa fresh and not soupy. Is the chicken cooking unevenly? Make sure you cut the pieces the same size.

I once made giant chunks with tiny ones. The small pieces cooked too fast and got dry. Uniform pieces cook at the same rate.

Is your avocado cream sauce too thick? Simply add a teaspoon of water or milk. Blend it again until it is smooth and creamy.

Getting these little things right builds your confidence. It also makes the flavors in your meal shine. Which of these problems have you run into before?

Your Quick Questions, Answered

Q: Is this recipe gluten-free? A: Yes, it is! All the ingredients are naturally safe.

Q: Can I make any parts ahead? A: The salsa and sauce can be made a day early.

Q: What if I do not like cabbage? A: Try chopped bell peppers or zucchini instead.

Q: Can I make a smaller portion? A: Absolutely. Just use half of all the ingredients.

Q: Is the jalapeño very spicy? A: The seeds hold most of the heat. Remove them for a milder taste. Which tip will you try first?

A Note From My Kitchen to Yours

I hope this recipe brings sunshine to your table. The mix of sweet pineapple and spicy chicken is so good. It always reminds me of summer dinners with my family.

Fun fact: Pineapple salsa has been popular for over fifty years! I love seeing your kitchen creations. It makes my day to see your versions.

Have you tried this recipe? Tag us on Pinterest! I would be so thrilled to see your beautiful dishes. Happy cooking!

—Elowen Thorn.