Serve with 2 cups leafy greens and 1 tbsp prepared Epicure Salad Dressing, your choice.
3 small sweet potatoes
2 cups pineapple chunks or rings
2 tbsp oil
1 lb (450 g) boneless, skinless chicken thighs
- Preheat oven to 425° F. Line Sheet Pan with Sheet Pan Liner.
- Meanwhile, dice sweet potatoes; you should have about 3 cups.
- In a large bowl, combine sweet potatoes, pineapple, oil, chicken, and seasoning. Toss until well coated.
- Arrange in a single layer on Sheet Pan Liner. Roast 16–18 min or until chicken is cooked through and sweet potatoes are tender.
Swap chicken with cubed, firm tofu.
Make sure to cut sweet potatoes into small cubes—they’ll cook faster that way!