Description
Easy Hawaiian Chicken Sheet Pan is a Whole30, paleo, and gluten-free dinner packed with sweet pineapple, juicy chicken, and colorful veggies—all roasted to perfection on one pan.
Ingredients
1.5 lbs boneless skinless chicken breast or thighs, chopped
2 bell peppers, sliced
1 red onion, sliced
1.5 cups pineapple chunks (fresh or canned, drained)
3 tbsp Primal Kitchen Hawaiian BBQ Sauce
1 tbsp avocado oil
1/2 tsp salt
1 lime, for juice
2 tbsp chopped cilantro
1 tsp white sesame seeds (optional)
Instructions
1. Preheat oven to 400°F. Line a large sheet pan with parchment or lightly grease it.
2. In a large bowl, toss chicken, bell peppers, and red onion with avocado oil, Hawaiian BBQ sauce, and salt.
3. Spread mixture evenly on the prepared sheet pan.
4. Bake for 20 minutes, stirring once halfway through.
5. Add pineapple chunks to the pan and stir gently.
6. Return to oven and bake for another 10–12 minutes, until chicken is fully cooked and pineapple begins to caramelize.
7. Remove from oven, squeeze lime juice over the top.
8. Sprinkle with chopped cilantro and sesame seeds if using.
9. Serve warm with rice or cauliflower rice.
Notes
Use chicken thighs for extra juicy results.
Fresh pineapple offers best flavor, but canned works too.
To keep Whole30-compliant, double-check BBQ sauce ingredients.
Pairs well with cauliflower rice or fluffy jasmine rice.
Leftovers reheat well and make a great lunch.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Chicken Recipes
- Method: Sheet Pan
- Cuisine: Hawaiian
Nutrition
- Serving Size: 1 portion
- Calories: 361
- Sugar: 13g
- Sodium: 464mg
- Fat: 16g
- Saturated Fat: 2g
- Unsaturated Fat: 13g
- Trans Fat: 1g
- Carbohydrates: 20g
- Fiber: 4g
- Protein: 35g
- Cholesterol: 97mg