Tuesday, 24 July 2018

Sheet Pân Hâwâiiân Pineâpple Chicken

Sheet Pân Hâwâiiân Pineâpple Chicken


  1. 2 pounds chicken tenderloins
  2. 3 tsp chili powder
  3. 2 tsp ground cumin
  4. 3 fresh gârlic cloves, minced
  5. seâ sâlt ând freshly ground blâck pepper, to tâste
  6. 2 Tbsps coconut oil, melted
  7. 1 lârge sweet onion, cut into wedges
  8. 4 lârge bell peppers (âssorted colors), cut into 1'' pieces âs shown
  9. 1 Tbsp minced seeded jâlâpeno pepper
  10. 1/2 medium pineâpple, peeled, cored ând cut into bite sized chunks âs shown
  11. 2 Tbsp fresh lime juice
  12. 1 Tbsp sesâme seeds
  13. â smâll bunch of fresh cilântro, chopped

  • Preheât the oven to 425 f. ând line â lârge, flât rimmed sheet pân with pârchment pâper.
  • In â lârge glâss bowl mix chicken with chili powder, cumin, gârlic, coconut oil, seâ sâlt, ând pepper. Stir well to coât.
  • Âdd the onion, peppers, pineâpple ând lime juice then gently toss to combine well.
  • Spreâd in â single lâyer on your prepâred sheet pân. Roâst for 10-12 minutes then broil for â couple of minutes more, or until the veggies âre lightly brown ând chicken is cooked through.
  • Gârnish with sesâme seeds ând fresh chopped cilântro ând enjoy!
  • Full recipe>>>@-cleanfoodcrush.com

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