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Hawaiian Chicken Sheet Pan Meal (Whole30, Paleo, Low Carb) Recipe

Hawaiian Chicken Sheet Pan Meal (Whole30, Paleo, Low Carb) Recipe
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★★★★★

5 from 20 reviews

This Hawaiian Chicken Sheet Pan Meal is a vibrant, flavorful, and nutritious dish perfect for a quick weeknight dinner. Featuring tender chicken breast or thighs marinated in Hawaiian BBQ sauce, paired with colorful bell peppers, red onion, and sweet pineapple chunks, it’s a delightful fusion of sweet and savory flavors. This recipe is Whole30, Paleo, and low-carb friendly, making it a great option for clean-eaters and anyone looking for a healthy yet satisfying meal.

Ingredients

Scale

Chicken and Marinade

  • 1–1.5 lbs chicken breast or boneless skinless chicken thighs, cut into cubes
  • 1/2 cup Primal Kitchen Foods Hawaiian BBQ Sauce
  • 1 tablespoon avocado oil
  • 1/4 teaspoon salt
  • Juice of 1 lime

Vegetables and Fruits

  • 1 red bell pepper, diced
  • 1 orange bell pepper, diced
  • 1/2 red onion, cut into chunks
  • 1 cup pineapple chunks

Garnish

  • Cilantro, chopped, for garnish
  • White sesame seeds, for garnish

Additional

  • Avocado oil spray, for greasing the baking sheet

Instructions

  1. Preheat and Prepare: Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper and lightly spray with avocado oil spray to prevent sticking.
  2. Season Chicken: In a mixing bowl, season the cubed chicken breast or thighs with salt, pepper, and avocado oil, ensuring each piece is coated evenly.
  3. Combine Vegetables and Sauce: Add the diced red and orange bell peppers, red onion chunks, and 1/2 cup of Hawaiian BBQ sauce to the chicken in the bowl. Using your hands or a spatula, toss everything together until the chicken and veggies are thoroughly coated in the sauce.
  4. Bake First Stage: Spread the chicken and vegetable mixture evenly on the prepared baking sheet. Bake in the preheated oven for 20 minutes to start cooking the chicken and soften the vegetables.
  5. Add Pineapple and Continue Baking: Remove the sheet pan from the oven and scatter the pineapple chunks evenly over the chicken and vegetables. Return the pan to the oven and bake for an additional 10-20 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and is fully cooked through.
  6. Final Touches and Serve: Remove the sheet pan from the oven, then squeeze the juice of one lime over the entire dish to add a fresh citrus brightness. Garnish with chopped cilantro and a sprinkle of white sesame seeds. Serve immediately, ideally over cauliflower rice for a low-carb, Paleo, and Whole30-friendly option, or with white rice if preferred for a gluten-free meal.

Notes

  • Ensure chicken pieces are cut to roughly the same size for even cooking.
  • Use a meat thermometer to check that chicken is cooked to 165°F for food safety.
  • If you prefer more sauce, drizzle extra Hawaiian BBQ sauce over the finished dish before serving.
  • For a spicy kick, add some chili flakes or hot sauce to the marinade.
  • This recipe is easily adjustable for different proteins like shrimp or pork if desired.
  • Storing leftovers in an airtight container in the refrigerator will keep well for 3-4 days.

Nutrition

Keywords: Hawaiian chicken, sheet pan meal, Whole30, Paleo, low carb, quick dinner, healthy chicken recipe, pineapple chicken

Find it online: https://nayabaker.com/hawaiian-chicken-sheet-pan-meal-whole30-paleo-low-carb-recipe/