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–+ servings
Hawaiian Chicken Sheet Pan

Delicious Hawaiian Chicken Sheet Pan for Easy Weeknight Meals

A quick and flavorful Hawaiian Chicken Sheet Pan recipe that combines juicy chicken, colorful vegetables, and sweet pineapple, perfect for busy weeknights.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Hawaiian
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Chicken
  • 1.5 lb Chicken breasts, cut into 1-inch cubes Can swap for chicken thighs or tofu
  • 0.5 cup Hawaiian-style BBQ Sauce Consider a lower-sugar variant for health
For the Vegetables
  • 1 Red bell pepper, diced Can replace with any bell pepper variety
  • 1 Yellow bell pepper, diced Feel free to replace with any bell pepper variety
  • 1 Green bell pepper, diced Offers balance to sweetness
  • 1 Red onion, cut into chunks Can substitute with yellow or white onions
For the Seasoning
  • 1 tbsp Olive oil Can be replaced with avocado or coconut oil
  • 1 tbsp Garlic powder Fresh minced garlic can be used
  • 2 tsp Coriander powder Can be omitted if absent
  • 2 tsp Ginger powder Fresh grated ginger is a substitute
  • 0.5 tsp Salt Adjust to taste
  • 0.25 tsp Black pepper Freshly ground gives best flavor
For the Garnish
  • 1 cup Pineapple chunks Fresh preferred, canned works if drained
  • 1 Fresh lime, juiced Adds zesty acidity
  • Sesame seeds For crunch
  • Cilantro, chopped For freshness before serving

Equipment

  • Baking sheet
  • Mixing Bowl

Method
 

Step-by-Step Instructions for Hawaiian Chicken Sheet Pan
  1. Preheat your oven to 350°F (175°C) and lightly grease a large baking sheet with olive oil.
  2. In a mixing bowl, combine olive oil, garlic powder, coriander, ginger powders, salt, and black pepper.
  3. Add cubed chicken breasts to the bowl and toss until evenly coated.
  4. Incorporate the diced bell peppers and red onion, then mix in the BBQ sauce.
  5. Transfer the mixture onto the prepared baking sheet, spreading it evenly.
  6. Bake for 20 minutes, then add pineapple chunks and mix gently.
  7. Return to the oven and bake for an additional 10-15 minutes, ensuring chicken reaches an internal temperature of 165°F.
  8. Drizzle fresh lime juice over the dish and sprinkle with sesame seeds and chopped cilantro before serving.

Nutrition

Serving: 1servingCalories: 350kcalCarbohydrates: 30gProtein: 32gFat: 10gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 80mgSodium: 500mgPotassium: 800mgFiber: 4gSugar: 8gVitamin A: 10IUVitamin C: 120mgCalcium: 50mgIron: 2mg

Notes

Store leftovers in an airtight container for up to 3-4 days in the fridge. Freeze for up to 3 months for longer storage. Reheat in the microwave or oven.

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