Hawaiian Chicken Sheet Pan Meal (Print-Friendly Version)
Chicken, peppers, pineapple, and Hawaiian BBQ sauce oven-baked for a vibrant, paleo, and Whole30 compliant meal.
# What You’ll Need to Make This:
→ Main
01 -
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 -
1 cup (approx. 165 g) pineapple chunks
→ Sauce and Seasoning
06 -
120 ml Hawaiian BBQ sauce, plus extra for drizzling
07 -
1 tablespoon avocado oil
08 -
0.25 teaspoon salt
09 -
Fresh ground black pepper, to taste
10 -
Juice of 1 lime
→ Garnish
11 -
Fresh cilantro, chopped
12 -
White sesame seeds
# How to Prepare:
01 -
Preheat oven to 175°C and line a baking sheet with parchment paper. Spray lightly with avocado oil.
02 -
Place chicken cubes in a large mixing bowl. Season with salt, pepper, and drizzle with avocado oil.
03 -
Add diced red and orange bell peppers, red onion chunks, and Hawaiian BBQ sauce to the chicken. Mix thoroughly by hand to ensure all ingredients are evenly coated.
04 -
Transfer the chicken and vegetable mixture evenly onto the prepared sheet pan. Roast in the preheated oven for 20 minutes.
05 -
Remove the pan from the oven and scatter pineapple chunks evenly over the mixture. Return to oven and bake an additional 10–20 minutes, or until chicken reaches an internal temperature of 74°C.
06 -
Remove the pan from the oven and squeeze fresh lime juice evenly over the contents. Garnish with chopped cilantro and white sesame seeds before serving.
07 -
Serve warm as is for a low-carb meal, or accompany with cauliflower rice for Whole30 and paleo compliance. Alternatively, serve with white rice for a gluten-free option.
# Extra Tips:
01 -
For best flavor, marinate the chicken in the BBQ sauce for 1–2 hours before roasting if time allows.