Description
This Hawaiian Chicken Sheet Pan Meal is a vibrant, healthy dish combining juicy chicken, colorful bell peppers, and sweet pineapple, all coated in a tangy Hawaiian BBQ sauce. Perfect for a Whole30, Paleo, or low-carb lifestyle, this easy sheet pan recipe delivers bold tropical flavors with minimal cleanup.
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
- 1 tablespoon avocado oil
- 1/4 teaspoon salt
- Juice of 1 lime
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
- Cilantro, chopped
- White sesame seeds
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C) and prepare a baking sheet by lining it with parchment paper and spraying it lightly with avocado oil spray to prevent sticking.
- Season the Chicken: In a mixing bowl, season the cubed chicken breast or thighs with salt and pepper. Drizzle with the tablespoon of avocado oil and 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 of Hawaiian BBQ sauce to the bowl with chicken. Use your hands or a spatula to thoroughly coat the chicken and vegetables with the sauce.
- Bake Chicken and Vegetables: Spread the coated chicken and vegetables evenly on the prepared baking sheet. Bake in the oven for 20 minutes.
- Add Pineapple and Continue Baking: Remove the baking sheet from the oven and add the pineapple chunks on top. Return to the oven and bake for an additional 10-20 minutes, or until the chicken reaches an internal temperature of 165°F (74°C).
- Finish and Garnish: Remove the sheet pan from the oven. Squeeze fresh lime juice over the chicken, pineapple, and vegetables. Sprinkle chopped cilantro and white sesame seeds on top for garnish.
- Serve: Serve the Hawaiian chicken sheet pan meal with cauliflower rice to keep it paleo and low carb, or with white rice if preferred for a gluten-free meal.
Notes
- Use an instant-read thermometer to ensure chicken is fully cooked to 165°F (74°C) for safety.
- To keep this meal Whole30 and Paleo compliant, serve with cauliflower rice or other approved vegetables.
- You can substitute chicken thighs for juicier meat, but cooking times may vary slightly.
- Extra Hawaiian BBQ sauce can be drizzled on top before serving for more flavor.
- This recipe can be doubled for larger families or meal prep.
- Prep Time: 10 minutes
- Cook Time: 30-40 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Hawaiian
Nutrition
- Serving Size: 1 serving
- Calories: 310
- Sugar: 10g
- Sodium: 450mg
- Fat: 9g
- Saturated Fat: 1.5g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 2g
- Protein: 40g
- Cholesterol: 85mg
Keywords: Hawaiian chicken, sheet pan meal, paleo chicken, Whole30 recipe, low carb dinner, easy chicken recipe, chicken and pineapple
