Hawaiian Chicken Sheet Pan Meal
Experience the vibrant flavors of Hawaii with this Hawaiian Chicken Sheet Pan Meal, a quick and healthy dish perfect for busy weeknights or casual gatherings. Ready in just 30 minutes, this Whole30, Paleo, and low-carb recipe combines juicy chicken with colorful bell peppers and sweet pineapple, all enveloped in a tangy Hawaiian BBQ sauce. The one-pan preparation minimizes cleanup, making it both delicious and convenient. Serve it over cauliflower rice for a low-carb option or alongside fluffy white rice for a gluten-free meal that satisfies the whole family.
- Prep Time: 5 minutes
- Cook Time: 25 minutes
- Total Time: 30 minutes
- Yield: Serves approximately 4 people 1x
- Category: Main
- Method: Baking
- Cuisine: Hawaiian
Ingredients
Scale
- 1–1.5 lbs chicken breast or boneless skinless chicken thighs
- 1/4 tsp salt
- 1 tbs avocado oil
- 1 red bell pepper
- 1 orange bell pepper
- 1/2 red onion
- 1 cup pineapple chunks
- 1/2 cup Primal Kitchen Foods Hawaiian BBQ Sauce
- Juice of 1 lime
Instructions
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a mixing bowl, season the chicken with salt and avocado oil; toss to coat evenly.
- Add chopped bell peppers, onion, and BBQ sauce to the bowl; mix thoroughly.
- Spread the mixture on the prepared baking sheet and bake for 20 minutes.
- Add pineapple chunks on top and bake for an additional 10-20 minutes until the chicken reaches an internal temperature of 165°F (74°C).
- Garnish with lime juice and serve hot.
Nutrition
- Serving Size: 1 plate (about 250g)
- Calories: 320
- Sugar: 8g
- Sodium: 480mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 3g
- Protein: 32g
- Cholesterol: 85mg