Description
A bright, tangy, and easy Hawaiian chicken sheet pan meal that is perfect for a one-pan dinner with minimal cleanup.
Ingredients
Scale
- 1 to 1.5 lbs boneless skinless chicken breast or thighs
- 1 red bell pepper, diced
- 1 orange bell pepper, diced
- 1/2 red onion, sliced or chopped
- 1 cup pineapple chunks, fresh or canned drained
- 1/2 cup Hawaiian BBQ sauce
- Juice of 1 lime, fresh
- Avocado oil for tossing and spraying
Instructions
- Preheat oven to 350°F. Line a sheet pan with parchment paper and spray lightly with avocado oil.
- In a bowl, season cubed chicken with salt and avocado oil, tossing until each piece shines.
- Add diced bell peppers, onion, and BBQ sauce; mix well to coat.
- Spread the mixture on the sheet pan and bake for 20 minutes, shaking the pan halfway through.
- Add pineapple chunks and continue baking for an additional 10 to 20 minutes until chicken reaches 165°F.
- Finish by squeezing fresh lime juice over the dish and garnishing with cilantro and sesame seeds before serving.
Notes
If you don’t have Hawaiian BBQ sauce, substitute with a paleo-friendly tomato-based BBQ or a mix of coconut aminos and apple cider vinegar.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Hawaiian
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 8g
- Sodium: 450mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 70mg
Keywords: Hawaiian chicken, sheet pan meal, paleo, easy dinner, one-pan recipe