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Hawaiian Chicken Sheet Pan taken with iphone 15 pro max --iw 2 --ar 4:5 --v 6.1 --raw

Hawaiian Chicken Sheet Pan Meal (Whole30 and Paleo)

Juicy Hawaiian BBQ chicken roasted on a sheet pan with caramelized pineapple, peppers, and lime for an easy Whole30 and Paleo meal.
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Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Course Soup
Cuisine Mexican
Servings 1 people
Calories 380 kcal

Equipment

  • 1 Mixing bowl Large
  • 1 Sheet pan Large, lined with parchment or greased

Ingredients
  

Main ingredients

  • 1 to 1.5 lbs Boneless skinless chicken thighs or breasts cut into cubes
  • 1 Red bell pepper sliced
  • 1 Orange bell pepper sliced
  • 0.5 Red onion chunked
  • 1 cup Pineapple chunks fresh or canned without heavy syrup
  • 0.5 cup Primal Kitchen Hawaiian BBQ Sauce Whole30 compliant
  • 1 tablespoon Avocado oil
  • 0.25 teaspoon Salt
  • 1 Lime juiced
  • Cilantro and white sesame seeds for garnish

Instructions
 

Instructions

  • Preheat your oven to 400°F (200°C).
  • Line a large sheet pan with parchment paper or lightly grease with avocado oil.
  • In a large bowl, toss together cubed chicken, bell peppers, red onion, pineapple, avocado oil, lime juice, salt, and half cup BBQ sauce.
  • Coat everything evenly and spread the mixture on the sheet pan.
  • Bake for 25 to 30 minutes until chicken is cooked and vegetables are tender.
  • Remove from oven, drizzle with more BBQ sauce, and sprinkle with cilantro and sesame seeds.
  • Let it cool slightly before serving.

Notes

Store leftovers in airtight containers for up to 3 days in the refrigerator or freeze for later. Reheat gently to preserve texture.