This recipe for Sheet Pan Pineapple Chicken & Rice is a nuritious and easy paleo dinner dish. It’s tangy, sweet, and spicy!
COVID-19 doesn’t mess around and I don’t either! Recent studies have shown a correlation between vitamin C deficiency and the severity of coronavirus, so I’ve been on a mission to eat as many vitamin C-rich foods a possible. I created this recipe as a way to boost my vitamin C consumption right now and it turned out absolutely delicious! It’s packed with vitamin C and other immune-boosting nutrients and vitamins.
Health Benefits of Vitamin C
Vitamin C, specifically, is known for supporting immune function and decreasing the severity of sicknesses. And, in the midst of this COVID-19 pandemic, vitamin C is a popular nutrient. But, how beneficial is it really?
Turns out, vitamin C isn’t just a health fad. Vitamin C is water-soluble vitamin that has been applauded for it’s health benefits for years and years. In addition to boosting immune function, vitamin C:
- Is rich in antioxidants
- Enhances skin health
- Supports heart function
- Reduces the severity and duration of illness
What You Need to Make Sheet Pan Pineapple Chicken & Rice
You can use skinless or skin-on chicken thighs for this recipe. Personally, I love a good, crispy chicken skin! Alternatively, you can try using chicken breast, too. However, the dish won’t be as tasty or nutrient-dense!
My recipe for The Best Rice Ever is pretty self-explanatory. It really is the best! I’s rich in nutrients and flavor, low in calories, gut-friendly, and absolutely delicious! It uses sprouted rice, which provides a host of readily available nutrients. However, for a grain-free version of this recipe, you can use cauliflower rice!
Pineapple is one of the highest food sources of vitamin C, making it necessary for this vitamin C-rich recipe! In fact, 1 cup of pineapple contains over 130% of your daily vitamin C intake. Score!
Coconut aminos is my go-to for a teriyaki flavor. It’s sweet in flavor, but unlike teriyaki sauce, contains much less sugar and sodium. Coconut aminos are made from coconuts, duh. So alike coconuts, it provides a high amount of antioxidants!
How to Make Sheet Pan Pineapple Chicken & Rice
1. Make The Best Rice Ever.
2.Cover the chicken thighs with seasonings and let sit for 30 minutes.
3. Bake the chicken thighs.
4. Add rice, pineapple, and green beans. Bake.
5. Serve warm and enjoy!
- 4 large chicken thighs
- 2 cups The Best Rice Ever (*recipe below)
- 1 cup green beans, cut into bite-sized pieces
- 1/2 tsp sea salt
- 1 tsp smoked paprika
- 2 tsp garlic powder
- 2 tsp tarragon (optional)
- 1/2 tsp cayenne pepper
- 1/2 cup pineapple chunks
- 1/3 cup coconut aminos
- 1 tbs ghee or coconut oil, melted
- Make The Best Rice Ever.
- Coat a sheet pan with cooking spray or cooking fat. Place the chicken thighs in the sheet pan with room in between each thigh. Set aside.
- In a small bowl, combine all spices. Add coconut aminos and melted ghee/coconut oil. Mix well.
- Evenly pour the spice mixture over the chicken thighs. Let sit for at least 30 minutes at room temperature.
- Preheat the oven to 425F. Bake the chicken thighs for 20 minutes.
- Carefully remove from the oven. Add the rice and pineapple in between the chicken thighs. Bake for another 10 minutes.
- Remove from oven and serve warm!
*Recipe for The Best Rice Ever. Alternativelty, you can use cauliflower rice.