Roasted Sweet and Spicy Chicken with Eggplant and Pineapple
When it comes to no-fuss meals, sheet pan dinners are the way to go. Thanks to our sweet chile glaze and anchovy-lime dressing, the chicken and vegetables sing with flavor.
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Cooking tools:
- Oven
- Baking sheet
- Pastry brush
- Measuring spoon
- Tongs
- Spatula
Ingredients
- Chicken options:
- 2 to 4 boneless skinless chicken thighs (about 10 ounces total)
- 2 boneless skinless chicken breasts (about 6 ounces each)
- Sunbasket sweet chile glaze (honey - sambal oelek)
- Sunbasket anchovy-lime dressing (pineapple - lime juice - anchovy paste - garlic - coconut nectar - fish sauce - toasted sesame oil - red chile flakes)
- 1 organic globe eggplant
- ½ cup organic chopped pineapple
- 3 organic scallions
- 1 teaspoon black sesame seeds
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