Print

Hawaiian Chicken Sheet Pan Meal Recipe

Print Recipe

★★★★★

5 from 89 reviews

This Hawaiian Chicken Sheet Pan Meal is a vibrant, flavorful dish featuring tender cubed chicken, colorful bell peppers, red onion, and sweet pineapple chunks all baked together in a tangy Hawaiian BBQ sauce. It’s a quick, easy, and wholesome one-pan dinner perfect for busy weeknights, offering a wonderful balance of sweet, savory, and zesty flavors.

Ingredients

Scale

Protein

  • 1–1.5 lbs chicken breast or boneless skinless chicken thighs, cut into cubes

Vegetables & Fruit

  • 1 red bell pepper, diced
  • 1 orange bell pepper, diced
  • 1/2 red onion, cut into chunks
  • 1 cup pineapple chunks
  • Juice of 1 lime

Sauce & Seasoning

  • 1/2 cup Primal Kitchen Foods Hawaiian BBQ Sauce, plus more for drizzling
  • 1 tablespoon avocado oil, plus avocado oil spray for baking sheet
  • 1/4 teaspoon salt

Garnish

  • Cilantro, chopped, for garnish
  • White sesame seeds for garnish

Instructions

  1. Preheat Oven and Prepare Baking Sheet: Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper and lightly spray it with avocado oil spray to prevent sticking.
  2. Season the Chicken: In a mixing bowl, add the cubed chicken breast or thighs. Season with salt, pepper, and 1 tablespoon of avocado oil. Toss well to evenly coat the chicken pieces.
  3. Add Vegetables and Sauce: Add the diced red and orange bell peppers, chunks of red onion, and 1/2 cup of Hawaiian BBQ sauce to the bowl with the chicken. Using your hands, gently mix everything together until the chicken and veggies are thoroughly coated with the sauce.
  4. Bake the Chicken and Vegetables: Spread the mixture evenly on the prepared baking sheet. Bake in the oven for 20 minutes uncovered.
  5. Add Pineapple and Continue Baking: Remove the sheet pan from the oven and scatter the pineapple chunks over the chicken and vegetables. Return the pan to the oven and bake for an additional 10 to 20 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the vegetables are tender.
  6. Finish with Lime and Garnish: Remove the sheet pan from the oven. Immediately squeeze the juice of one lime over the cooked ingredients. Garnish with chopped cilantro and sprinkle with white sesame seeds.
  7. Serve: For a low-carb, paleo/Whole30-friendly meal, serve with cauliflower rice. Alternatively, serve with white rice for a gluten-free option.

Notes

  • Use chicken thighs if you prefer juicier, more flavorful meat, or chicken breast for a leaner option.
  • Adjust baking time based on the size of chicken cubes to ensure they are fully cooked.
  • If you prefer a spicier kick, add a pinch of red pepper flakes to the marinade.
  • Can substitute bell peppers with other vegetables like zucchini or snap peas as desired.
  • Store leftovers in an airtight container in the refrigerator for up to 3 days.
  • Reheat gently in a skillet or oven to maintain texture.

Keywords: Hawaiian chicken, sheet pan dinner, baked chicken, pineapple chicken, gluten-free dinner, easy weeknight meal

Find it online: https://dinewithlily.com/hawaiian-chicken-sheet-pan-meal-recipe/