Flavorful Hawaiian Chicken Sheet Pan Dinner (Whole30, Paleo, Low Carb)
Recipe
Ingredients:
- 1-1.5 lbs chicken breast or boneless, skinless chicken thighs, cut into cubes
- 1 red bell pepper, diced
- 1 orange bell pepper, diced
- ½ red onion, cut into chunks
- 1 cup pineapple chunks
- ½ cup Hawaiian BBQ sauce (or homemade if desired), plus extra for drizzling
- 1 tablespoon avocado oil
- ¼ teaspoon salt
- Juice of 1 lime
- Cilantro, for garnish
- White sesame seeds, for garnish
Instructions:
Preheat the Oven:
Preheat your oven to 350°F (175°C). Line a large baking sheet with parchment paper and lightly spray with avocado oil.
Season the Chicken:
In a mixing bowl, toss the cubed chicken with avocado oil, salt, and pepper to coat evenly.
Add Vegetables and Sauce:
Add the diced red and orange bell peppers, red onion, and Hawaiian BBQ sauce to the chicken. Use your hands or a spoon to thoroughly coat everything in the sauce.
Bake the Chicken and Veggies:
Spread the chicken and vegetables in an even layer on the prepared baking sheet. Bake for 20 minutes.
Add Pineapple Chunks:
After 20 minutes, remove the sheet pan from the oven and add the pineapple chunks. Return to the oven and bake for an additional 10-20 minutes, or until the chicken reaches an internal temperature of 165°F (75°C).
Finish and Serve:
Once done, remove the sheet pan from the oven and squeeze the juice of 1 lime over the entire dish. Garnish with chopped cilantro and white sesame seeds.
Serve:
For a low-carb and Whole30-friendly option, serve this dish with cauliflower rice. If you prefer, you can also serve it with white rice for a gluten-free meal.
Prep Time: 10 minutes | Cooking Time: 30-40 minutes | Total Time: 40-50 minutes
Kcal: 300 kcal per serving | Servings: 4 servings