Roasted Pineapple and Fennel Chicken Tenders

I like to serve this savory and sweet dish with rice or folded in soft corn tortillas with a dollop of salsa.


  • 1 pound chicken tenders
  • 1 medium head of fennel, sliced 1/4-inch thick
  • 2 cups 1/2-inch cubed fresh pineapple
  • 2 tablespoons olive oil
  • 2 tablespoons fresh lime juice
  • 1 large jalapeno, seeded and diced
  • Salt and freshly ground pepper, to taste
  • Cilantro leaves and lime wedges, for garnish


Preheat the oven to 400 degrees F.

Toss together the chicken, fennel, pineapple, olive oil, lime juice, and jalapeno. Season with salt and pepper.

Place in a 9 x 13-inch baking pan and roast for 35 minutes, tossing halfway through.

Serve garnished with cilantro and lime.

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