Sheet Pan Chicken with Pineapple Salsa

Avocado Cream Sauce

• 1 large avocado
• ½ medium lime, juiced (about 1 tablespoon)
• 2 tablespoons fresh cilantro, chopped
• 2 medium jalapeno peppers, seeded and finely diced (approximately ½ cup)
• 1½ teaspoons garlic, minced
• 1 teaspoon cumin
• 1 teaspoon kosher salt
• ¼ teaspoon black pepper
• ½ cup (115g) sour cream

Pineapple Salsa

• 1 cup (181g) pineapple, fresh or canned, finely diced
• 1 cup (180g) Roma tomatoes, finely diced (2 tomatoes)
• 2 tablespoons fresh cilantro, chopped
• ¼ cup (40g) red onion, finely diced
• 1 medium jalapeño pepper, seeded and diced (approximately ¼ cup)
• 4 tablespoons lime juice, about 2 limes, or use bottled lime juice
• ¼ teaspoon kosher salt

Sheet Pan Chicken

• 2 pounds boneless skinless chicken breasts, cut into bite sized pieces
• 1 tablespoon olive oil
• 1 tablespoon chili powder
• 1 teaspoon kosher salt
• ½ teaspoon onion powder
• ½ teaspoon garlic powder
• ½ teaspoon cumin
• ¼ teaspoon granulated sugar
• 1 head cabbage, shredded (about 10 cups, any color)
• ½ teaspoon kosher salt
• ½ teaspoon black pepper
• 1 cup (113g) Monterey Jack cheese, shredded