Hawaiian Chicken Sheet Pan Meal Recipe
This Hawaiian Chicken Sheet Pan Meal is a vibrant and flavorful dish featuring tender chicken pieces baked with colorful bell peppers, sweet pineapple chunks, and a tangy Hawaiian BBQ sauce. Easy to prepare and perfect for a healthy weeknight dinner, it combines savory and sweet elements garnished with fresh cilantro and sesame seeds for an irresistible tropical flair.
- Prep Time: 10 minutes
- Cook Time: 30-40 minutes
- Total Time: 40-50 minutes
- Yield: 4 servings 1x
- Category: Dinner
- Method: Baking
- Cuisine: Hawaiian
- Diet: Gluten Free
Ingredients
Scale
Chicken and Marinade
- 1–1.5 lbs chicken breast or boneless skinless chicken thighs, cut into cubes
- 1/2 cup Primal Kitchen Foods Hawaiian BBQ Sauce, plus more for drizzling
- 1 tbsp avocado oil
- 1/4 tsp salt
- Juice of 1 lime
- Black pepper, to taste
Vegetables and Fruit
- 1 red bell pepper, diced
- 1 orange bell pepper, diced
- 1/2 red onion, cut into chunks
- 1 cup pineapple chunks
Garnish
- Fresh cilantro, chopped
- White sesame seeds
Instructions
- Preheat Oven: Preheat your oven to 350 degrees Fahrenheit. Line a baking sheet with parchment paper and lightly spray it with avocado oil spray to prevent sticking.
- Prepare Chicken: Season the cubed chicken breast or thighs with salt, black pepper, and avocado oil in a mixing bowl. Toss well to coat all pieces evenly.
- Add Vegetables and Sauce: Add the diced red and orange bell peppers, red onion chunks, and 1/2 cup Hawaiian BBQ sauce to the bowl with chicken. Use your hands to thoroughly mix and coat the ingredients with the sauce.
- First Bake: Spread the coated chicken and vegetable mixture evenly on the prepared baking sheet. Bake in the oven for 20 minutes to start cooking the chicken and soften the veggies.
- Add Pineapple and Continue Baking: Carefully remove the baking sheet and scatter the pineapple chunks over the chicken and vegetables. Return the sheet to the oven and bake for an additional 10-20 minutes, or until the chicken reaches an internal temperature of 165 degrees Fahrenheit and is cooked through.
- Finish and Garnish: Once baked, remove the sheet pan from the oven. Squeeze fresh lime juice over the entire dish, then sprinkle with chopped cilantro and white sesame seeds for a fresh and nutty finish.
- Serve: Serve the Hawaiian Chicken immediately. For a lower-carb or paleo/Whole30 option, pair with cauliflower rice, or enjoy with white rice for a gluten-free meal.
Notes
- You can use either chicken breast or boneless skinless chicken thighs depending on preference; thighs tend to be juicier.
- Adjust the baking time as needed depending on your oven and the size of the chicken pieces.
- For added heat, consider adding a pinch of chili flakes or serving with a side of jalapeños.
- Leftovers store well in the refrigerator for up to 3 days.
- Make sure to check the internal temperature of the chicken to ensure food safety.
- Substitute pineapple chunks with fresh mango if desired for a different tropical twist.
Keywords: Hawaiian chicken, sheet pan dinner, BBQ chicken, pineapple chicken, easy dinner, healthy chicken recipe, gluten free, baked chicken
Find it online: https://amayaharis.com/hawaiian-chicken-sheet-pan-meal-recipe/
