Description
This Hawaiian Chicken Sheet Pan Meal is a delightful combination of sweet and savory flavors, perfect for a quick and easy weeknight dinner. Tender chicken, colorful bell peppers, and juicy pineapple are coated in a tangy Hawaiian BBQ sauce, then baked to perfection on a sheet pan. This recipe is Whole30, Paleo, and low-carb friendly, making it a versatile option for various dietary preferences.
Ingredients
Units
Scale
Chicken:
- 1–1.5 lbs chicken breast or boneless skinless chicken thighs, cut into cubes
Vegetables:
- 1 red bell pepper
- 1 orange bell pepper
- 1/2 red onion, cut into chunks
- 1 cup pineapple chunks
Other:
- 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
- Cilantro and white sesame seeds for garnish
Instructions
- Preheat the oven: Preheat the oven to 350°F. Line a baking sheet with parchment paper and spray with avocado oil.
- Prepare the chicken: Season the chicken with salt, pepper, and avocado oil in a mixing bowl.
- Coat with BBQ sauce: Add diced bell peppers, red onion, and Hawaiian BBQ sauce to the chicken. Mix well to coat.
- Bake: Bake for 20 minutes, then add pineapple chunks and bake for an additional 10-20 minutes or until the chicken reaches 165°F.
- Finish and serve: Squeeze lime juice over the sheet pan, garnish with cilantro and sesame seeds, and serve with cauliflower rice or white rice.
Nutrition
- Serving Size: 1 serving
- Calories: Approximately 300 kcal
- Sugar: Approximately 15g
- Sodium: Approximately 500mg
- Fat: Approximately 10g
- Saturated Fat: Approximately 2g
- Unsaturated Fat: Approximately 8g
- Trans Fat: 0g
- Carbohydrates: Approximately 20g
- Fiber: Approximately 3g
- Protein: Approximately 30g
- Cholesterol: Approximately 80mg
