Hawaiian Chicken Sheet Pan Meal
A bright and tangy Hawaiian chicken sheet pan meal that’s quick, easy, and full of flavor—perfect for busy weeknights.
Ingredients
Main Ingredients
- 1 lb chicken breast or boneless skinless chicken thighs (cut into 1-inch cubes) Thighs stay juicier.
- 1 cup pineapple chunks (fresh or drained canned) Fresh gives the best texture.
- 1 red bell pepper (diced) Diced into bite-sized pieces.
- 1 orange bell pepper (diced) Diced into bite-sized pieces.
- 1/2 medium red onion (cut into chunks)
Sauce and Seasoning
- 1/2 cup Primal Kitchen Foods Hawaiian BBQ Sauce Or a Whole30-compliant BBQ sauce. Extra for drizzling.
- 1 tbsp avocado oil Or olive oil.
- 1/4 tsp salt Plus black pepper to taste.
- 1 medium lime (juiced)
- Cilantro (chopped, for garnish)
- White sesame seeds (for garnish)
Instructions
Preparation
- Preheat your oven to 350°F. Line a rimmed baking sheet with parchment and lightly spray with avocado oil spray.
- Pat the chicken cubes dry and season with salt, pepper and the avocado oil.
- Place the seasoned chicken in a large mixing bowl.
- Add the diced red and orange bell peppers and red onion to the bowl.
- Pour 1/2 cup of Hawaiian BBQ sauce over the chicken and vegetables. Toss until everything is evenly coated.
Cooking
- Spread the coated chicken and vegetables in a single layer on the prepared sheet pan.
- Roast in the oven for 20 minutes.
- Remove the sheet pan, scatter the pineapple chunks evenly over the top, and return to the oven.
- Roast another 10-20 minutes until the chicken reaches an internal temperature of 165°F and the peppers are tender-crisp.
- Remove from oven and immediately squeeze the juice of one lime over the pan. Sprinkle with chopped cilantro and white sesame seeds for garnish.
Notes
Store leftovers in an airtight container for up to 3-4 days. Freeze cooled portions up to 3 months in freezer-safe containers.