Hawaiian Chicken Sheet Pan Recipe
This Hawaiian Chicken Sheet Pan recipe offers a flavorful and easy meal combining tender chicken breasts with vibrant bell peppers, sweet pineapple chunks, and a tangy Hawaiian-style BBQ sauce. Perfect for a quick weeknight dinner, this dish is baked to perfection on a single pan and garnished with fresh lime, sesame seeds, and cilantro for a burst of fresh flavor.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 4 servings 1x
- Category: Dinner
- Method: Baking
- Cuisine: Hawaiian
- Diet: Gluten Free
Ingredients
Scale
Chicken and Marinade
- 1.5 lb chicken breasts (cut into 1-inch cubes)
- 1 tbsp olive oil
- 1 tbsp garlic powder
- 2 tsp coriander powder
- 2 tsp ginger powder
- 1/2 tsp salt
- 1/4 tsp black pepper
Vegetables and Sauce
- 1 red bell pepper (diced)
- 1 yellow bell pepper (diced)
- 1 green bell pepper (diced)
- 1 red onion (cut into chunks)
- ½ cup Hawaiian-style BBQ Sauce (use Primal Kitchen for dairy-free option)
- 1 cup pineapple chunks (drained if canned)
Garnish
- 1 fresh lime (juiced)
- Sesame seeds, to taste
- Cilantro (chopped), to taste
Instructions
- Preheat Oven and Prepare Pan: Preheat your oven to 350°F (175°C) and spray a large baking sheet with oil to prevent sticking.
- Mix Marinade and Chicken: In a large mixing bowl, combine olive oil, garlic powder, coriander powder, ginger powder, salt, and black pepper. Stir to blend the spices well, then add the cubed chicken breasts. Toss the chicken thoroughly until all pieces are evenly coated with the spice mixture.
- Add Vegetables and Sauce: Incorporate the diced red, yellow, and green bell peppers along with red onion chunks into the bowl. Pour in the Hawaiian-style BBQ sauce and use your hands or a spoon to coat all ingredients evenly with the sauce.
- Bake Initial Stage: Spread the chicken and vegetable mixture evenly over the prepared baking sheet. Place the sheet in the oven and bake for 20 minutes.
- Add Pineapple and Finish Cooking: Remove the baking sheet from the oven and evenly scatter the pineapple chunks over the top. Return to the oven and bake for an additional 10-15 minutes, or until the chicken is fully cooked through (internal temperature of 165°F).
- Garnish and Serve: Once baked, remove from the oven and squeeze fresh lime juice evenly over the dish. Sprinkle with sesame seeds and chopped cilantro to garnish. Serve hot.
Notes
- For a dairy-free option, ensure the BBQ sauce used is free from dairy ingredients (Primal Kitchen is recommended).
- Adjust the baking time depending on the size of chicken cubes to ensure thorough cooking.
- Use fresh pineapple for the best flavor, but canned pineapple can be used if well drained.
- This dish pairs well with steamed rice or quinoa for a complete meal.
- Garnishing with fresh herbs and seeds adds aroma and texture—feel free to adjust amounts to your liking.
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 320 kcal
- Sugar: 12 g
- Sodium: 550 mg
- Fat: 8 g
- Saturated Fat: 1.2 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 3 g
- Protein: 38 g
- Cholesterol: 85 mg
Keywords: Hawaiian Chicken, Sheet Pan Dinner, Easy Chicken Recipe, BBQ Chicken, Pineapple Chicken, Gluten Free Dinner, One Pan Meal
Find it online: https://cheflenacooks.com/hawaiian-chicken-sheet-pan-recipe-4/
