Hawaiian Chicken Sheet Pan Meal (Print-Friendly Format)
Tender chicken baked with pineapple, peppers, and tangy BBQ sauce. An easy whole food meal in just 30 minutes.
# Ingredients You’ll Need:
→ Main Ingredients
01 -
450–680 g chicken breast or boneless skinless chicken thighs, cut into cubes
02 -
1 red bell pepper, diced
03 -
1 orange bell pepper, diced
04 -
0.5 red onion, cut into chunks
05 -
240 ml pineapple chunks
→ Sauce and Seasoning
06 -
120 ml Hawaiian BBQ sauce (Whole30 or paleo compliant), plus extra for drizzling
07 -
15 ml avocado oil
08 -
0.25 tsp salt
09 -
freshly ground black pepper, to taste
10 -
juice of 1 lime
→ Garnish
11 -
fresh cilantro, chopped
12 -
white sesame seeds
# How to Make It:
01 -
Preheat oven to 175°C. Line a sheet pan with parchment paper and lightly spray with avocado oil.
02 -
Place cubed chicken in a large mixing bowl. Add salt, freshly ground black pepper, and avocado oil. Toss to evenly coat.
03 -
Add diced red bell pepper, orange bell pepper, red onion chunks, and Hawaiian BBQ sauce to the bowl with chicken. Use hands or a spatula to thoroughly mix until ingredients are well coated.
04 -
Distribute the chicken and vegetable mixture in a single layer on the prepared sheet pan. Bake for 20 minutes.
05 -
Remove the sheet pan from the oven and scatter pineapple chunks over the mixture. Return the pan to the oven and continue baking for 10–20 minutes, or until chicken reaches an internal temperature of 74°C.
06 -
Remove pan from the oven. Drizzle with additional Hawaiian BBQ sauce as desired. Squeeze fresh lime juice over the dish and garnish with chopped cilantro and white sesame seeds before serving.
# Extra Tips:
01 -
For a lower carbohydrate meal, serve with cauliflower rice. For a gluten-free option, serve with white rice.