Sheet pan dinners are a fast and fun way to have a healthy meal ready for the family with little prep time needed, the clean-up is nice and easy too. This ham and pineapple sheet pan dinner is the perfect fall/winter comfort meal that the whole family can enjoy. One of the great things about sheet pan dinners is you can make as little or as much as you need. Whether you are cooking for one or six they are a great time saver. The nutritional information is based on a serving size which includes one piece of ham, ½ cup of potatoes, and a little under ½ cup of green beans. 219 calories per serving and 6PP if you are following WW.
- Mini potatoes
- Green beans
- salt & pepper
- Brown sugar
- Canned pineapple rings
What type of ham should I use?
I buy a pre-cooked ham similar to this and cut the pieces a little under ½ inch in thickness. Depending on your location your store may carry pre-cut ham steaks that you can also use. For this recipe, I used 6 slices however you can use as few or as many as you need depending on how many people you are serving.
Potatoes and green beans.
The butter, garlic, salt, and pepper is a simple mixture for coating the potatoes and adding flavor. If you wish you can add in any extra seasonings of your choice, maybe some fresh herbs such as oregano or basil. Spice them up by adding a pinch of cayenne pepper or some cajun seasoning.
If you are not a fan of green beans you can swap them out for a different vegetable. Maybe try peppers and onions, some asparagus, or carrots and turnips. There is no right or wrong way to make a sheet pan dinner, use whatever you have available in your pantry and fridge.
Ham & pineapple sheet pan dinner
- 3 cups Mini potatoes, cut in half
- 2.5 cups green beans
- 6 slices of ham
- 2 tablespoon light butter, melted
- 2 teaspoon minced garlic
- Salt & pepper
- 1 tablespoon brown sugar
- 3 tbsp pineapple juice from the can
- 6 pineapple rings
- Preheat oven to 350F, spray a large baking sheet with some cooking spray.
- Wash and cut the mini potatoes in half, place them in a bowl and add a dash of salt & pepper. Melt 1 tablespoon of butter and drizzle over the potatoes then add 1 teaspoon minced garlic. Mix well then place the potatoes on the baking sheet. Bake in the oven for 20 minutes.
- While the potatoes are baking, wash the green beans. In a bowl mix them with a dash of salt and pepper, 1 tablespoon melted butter and 1 teaspoon minced garlic. Stir well and set aside.
- In a small bowl mix the brown sugar with the pineapple juice from the can.
- Remove the potatoes from the oven and add the green beans to the baking sheet.
- If you are not using pre-cut ham steaks then cut 6 pieces from your ham, just under ½ inch thick. Lay down the 6 slices of ham onto the baking sheet then drizzle with the brown sugar mixture. Top each ham slice with a pineapple ring.
- Bake in the oven for 15 minutes or until the potatoes are cooked through. Serve immediately.
Storing and reheating.
Store any leftovers in the fridge for up to 3 days. You can also freeze leftovers. To reheat warm up in the oven at 325F or if you have an air fryer you can use that.