Sheet-Pan Vegan 'Chicken' with Pineapple, Cashew & Ginger-Soy Glaze (20-Minute Recipe)
Enjoy a quick, vibrant sheet-pan meal featuring plant-based chicken-style strips, juicy pineapple, colorful bell peppers, and crunchy cashews, all tossed in a gingery soy glaze. Perfect for busy weeknights and packed with flavor and protein.
- 12 oz vegan chicken-style strips (soy-based or pea protein)
- 2 cups fresh pineapple, cut into 1-inch chunks
- 1 large red bell pepper, sliced
- 1 large yellow bell pepper, sliced
- 1 medium red onion, sliced
- 0.5 cup raw cashews
- 3 tbsp soy sauce (or tamari for gluten-free)
- 1.5 tbsp maple syrup
- 1 tbsp fresh ginger, grated
- 2 cloves garlic, minced
- 1 tbsp sesame oil
- 0.25 tsp black pepper
- 2 tbsp scallions, sliced (for garnish)
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Instructions
Preheat oven to 450°F. Line a rimmed sheet pan with parchment paper.
🌡️ 450°FIn a large bowl, combine vegan chicken strips, pineapple, both bell peppers, red onion, and cashews.
⏱️ 2 minutesIn a small bowl, whisk together soy sauce, maple syrup, ginger, garlic, sesame oil, and black pepper. Pour over the mixture and toss well.
⏱️ 1 minuteSpread everything evenly on the prepared sheet pan. Roast for 12 minutes, or until the edges are caramelized and the cashews are toasted.
⏱️ 12 minutes 🌡️ 450°FRemove from oven, garnish with scallions, and serve immediately.
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Nutrition Information
Per serving. Values are approximate and may vary.
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