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Hawaiian Chicken Sheet Pan Meal Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.9 from 121 reviews
  • Author: Emily
  • Prep Time: 5 minutes
  • Cook Time: 30 minutes
  • Total Time: 35 minutes
  • Yield: 4 servings
  • Category: Main Course
  • Method: Baking
  • Cuisine: Hawaiian

Description

This Hawaiian Chicken Sheet Pan Meal is a vibrant, easy-to-make dish combining tender chicken cubes with colorful bell peppers, sweet pineapple chunks, and a zesty Hawaiian BBQ sauce. Baked on a single sheet pan, it offers a perfect balance of savory and sweet flavors, finished with fresh lime juice, cilantro, and sesame seeds. Ideal for a quick weeknight dinner, it pairs beautifully with cauliflower rice or white rice for a wholesome, satisfying meal.

Ingredients

Units Scale

For the Hawaiian Chicken:

  • 1-1.5 lbs chicken breast or boneless skinless chicken thighs, cut into cubes
  • 1 red bell pepper, diced
  • 1 orange bell pepper, diced
  • 1/2 red onion, cut into chunks
  • 1 cup pineapple chunks
  • 1/2 cup Primal Kitchen Foods Hawaiian BBQ Sauce, plus more for drizzling
  • 1 tablespoon avocado oil, plus additional for spraying
  • 1/4 teaspoon salt
  • Juice of 1 lime
  • Cilantro and white sesame seeds for garnish

For Serving:

  • Cauliflower rice or white rice

Instructions

  1. Preheat the oven: Preheat your oven to 350 degrees Fahrenheit (175 degrees Celsius). Line a baking sheet with parchment paper and lightly spray it with avocado oil to prevent sticking.
  2. Prepare the chicken: In a mixing bowl, season the cubed chicken with salt and pepper, then drizzle with avocado oil. Toss well to coat evenly.
  3. Coat with sauce: Add the diced red and orange bell peppers, red onion chunks, and 1/2 cup of Hawaiian BBQ sauce to the chicken. Toss everything together until the chicken and vegetables are thoroughly coated.
  4. Bake: Spread the chicken and vegetable mixture evenly on the prepared baking sheet. Bake in the preheated oven for 20 minutes.
  5. Add pineapple: Remove the sheet pan from the oven and scatter the pineapple chunks over the chicken mixture. Return the pan to the oven and bake for an additional 10 to 20 minutes, or until the chicken reaches an internal temperature of 165 degrees Fahrenheit (74 degrees Celsius) and the vegetables are tender.
  6. Finish and garnish: Once baked, squeeze the fresh lime juice over the chicken and vegetables. Garnish with chopped cilantro and white sesame seeds to add a fresh and nutty finish.
  7. Serve: Serve the Hawaiian chicken sheet pan meal hot, accompanied by cauliflower rice or white rice, depending on your preference.

Notes

  • You can customize this dish by adding other favorite veggies like zucchini or cherry tomatoes for extra color and flavor.
  • Adjust the seasoning and amount of Hawaiian BBQ sauce to suit your personal taste preferences or dietary needs.
  • For a spicier kick, consider adding a pinch of red chili flakes or serving with a hot sauce.
  • Leftovers can be stored in an airtight container in the refrigerator for up to 3 days and reheated before serving.

Nutrition

  • Serving Size: 1 serving
  • Calories: 320
  • Sugar: 16g
  • Sodium: 680mg
  • Fat: 12g
  • Saturated Fat: 2g
  • Unsaturated Fat: 8g
  • Trans Fat: 0g
  • Carbohydrates: 22g
  • Fiber: 3g
  • Protein: 30g
  • Cholesterol: 80mg

Find it online: https://emilyquickdinners.com/hawaiian-chicken-sheet-pan-meal-recipe/