This Hawaiian Chicken Sheet Pan Meal is a total flavor vacation on a weeknight! I can still remember summer BBQs, the smell of pineapple grilling alongside chicken… pure bliss. But let’s be real, after a long day, who has time for that? That’s exactly why I created this recipe – all the tropical vibes with hardly any effort. My cooking style is all about big, bold flavors that don’t take forever. Think juicy chicken, sweet pineapple, and tangy BBQ sauce all mingling together in one pan. You’ll love how easy this easy Hawaiian chicken sheet pan meal for busy weeknights is. The sweet smell alone will have everyone running to the dinner table. Let’s get cooking.
Why You’ll Love This Hawaiian Chicken Sheet Pan Meal
- Tropical flavors in every bite: Seriously, the pineapple and BBQ sauce combo is like sunshine on a plate!
- Quick prep and easy cleanup: Throw everything on a sheet pan and bake – that’s it! Minimal dishes are a HUGE win in my book.
- Healthy and gluten-free: A guilt-free way to enjoy a delicious and satisfying meal. Feel good about what you’re eating!
- Budget-friendly ingredients: No fancy ingredients here! You probably have most of them already.
- Perfect for busy weeknights: When you’re short on time but craving something tasty, this is your go-to.
- Customizable with your favorite veggies: Add your personal touch! Zucchini, bell peppers, you name it!
- Kid-friendly and delicious: Even picky eaters will love this sweet and savory combo. Trust me!
Ingredients for Hawaiian Chicken Sheet Pan Meal
- 1–1.5 lbs chicken breast or boneless skinless chicken thighs, cut into 1-inch cubes: This is your protein! I usually go for thighs because they stay super juicy, but breast works great too.
- 1 red bell pepper, diced: Adds a pop of sweetness and vibrant color. Don’t skip it!
- 1 orange bell pepper, diced: More sweetness and color! I love the mix, but you can use any color you like.
- 1/2 red onion, cut into chunks: Adds a savory bite that balances the sweetness. If you’re not a fan of red onion, yellow works, too.
- 1 cup pineapple chunks, fresh or canned (drained): This is where the tropical magic happens! Fresh is amazing if you have it, but canned (drained well!) is perfectly fine for this Hawaiian chicken with pineapple.
- 1/2 cup Primal Kitchen Foods Hawaiian BBQ Sauce, plus more for drizzling: This sauce is the key to that authentic Hawaiian flavor! If you can’t find it, use your favorite BBQ sauce, but try to find one with pineapple notes.
- 1 tbs avocado oil: This helps everything cook evenly and adds a little richness. Olive oil works in a pinch too.
- 1/4 tsp salt: Gotta season that chicken! It really brings out all the flavors.
- Juice of 1 lime: A squeeze of lime brightens everything up at the end. Trust me, don’t skip this!
- Cilantro, chopped, and white sesame seeds for garnish: These add a fresh, pretty touch. Plus, cilantro and lime are best friends!
- Cooked cauliflower rice or white rice, for serving: This is your base! I love cauliflower rice for a low-carb option, but fluffy white rice is classic with this Hawaiian chicken bake.
How to Make Hawaiian Chicken Sheet Pan Meal
- Step 1: Preheat your oven to 350 degrees Fahrenheit. Line a baking sheet with parchment paper – trust me, this makes cleanup a breeze! Then, give it a quick spray with avocado oil to prevent sticking. (Sensory cue: Ah, feeling that warm air rush out as you preheat the oven!)
- Step 2: In a large mixing bowl, season the cubed chicken with salt and avocado oil. Toss it all together until those little chicken pieces are nicely coated. (Sensory cue: The smooth, slick feel of the oil on the chicken – you know it’s gonna be good!)
- Step 3: Now, add the diced bell peppers, red onion chunks, and that glorious Hawaiian BBQ sauce to the bowl with the chicken. Toss everything together like you mean it, until the chicken and veggies are completely covered in that sweet, tangy goodness. (Sensory cue: Can you smell that BBQ sauce already? It’s like a little luau in your kitchen!)
- Step 4: Spread the chicken mixture evenly onto the prepared baking sheet. Make sure it’s in a single layer so everything cooks evenly.
- Step 5: Bake in the preheated oven for 20 minutes. Then, pull the sheet pan out and add the pineapple chunks. Spread them around so they get nice and caramelized. Return the pan to the oven and bake for another 10-20 minutes, or until the chicken reaches an internal temperature of 165 degrees Fahrenheit. (Sensory cue: Keep an eye on that chicken! You want it golden brown and juicy, and that pineapple slightly browned.)
- Step 6: Once cooked, give that Hawaiian Chicken Sheet Pan Meal a generous squeeze of fresh lime juice. Then, sprinkle with chopped cilantro and sesame seeds. (Sensory cue: That burst of fresh lime is the perfect finishing touch!)
- Step 7: Serve immediately over cauliflower rice or fluffy white rice. Dig in and enjoy your little taste of paradise!
Pro Tips for the Best Hawaiian Chicken Sheet Pan Meal
Want to take your Hawaiian chicken and veggie bake to the next level? I’ve got a few tricks up my sleeve that will make this dish sing! These are the little things I’ve learned over time that really make a difference. Trust me, these tips will make your tropical chicken sheet pan dinner a total knockout!
What’s the secret to perfect Hawaiian Chicken Sheet Pan Meal?
- Don’t overcrowd the pan. Use a large sheet pan or two smaller ones to ensure even cooking. Overcrowding steams the ingredients instead of roasting them, and nobody wants soggy chicken and veggies!
Can I make Hawaiian Chicken Sheet Pan Meal ahead of time?
- Yes, you can prep the ingredients ahead of time, which is a lifesaver on busy weeknights! Chop the vegetables, cube the chicken, and mix everything with the BBQ sauce. Store it all in an airtight container in the refrigerator for up to 24 hours. Just add the pineapple right before baking – nobody likes soggy pineapple!
How do I avoid common mistakes with Hawaiian Chicken Sheet Pan Meal?
- Avoid overcooking the chicken, for sure! Use a meat thermometer to ensure it reaches 165°F. Overcooked chicken will be dry and sad. And hey, don’t forget to line your sheet pan with parchment paper for easy cleanup. Trust me, you’ll thank me later!
Best Ways to Serve Hawaiian Chicken Sheet Pan Meal
Alright, you’ve got this amazing Hawaiian Chicken Sheet Pan Meal ready to go – now what? Let’s talk serving ideas! Of course, you can just pile it high on plates and dig in (and honestly, that’s totally acceptable!). But if you want to get a little fancy, here are some of my favorite ways to serve up this taste of the tropics:
- Serve the Hawaiian Chicken Sheet Pan Meal over cauliflower rice or white rice for a complete and satisfying meal. The rice soaks up all that delicious sauce!
- Garnish with extra cilantro and sesame seeds for added flavor and visual appeal. It’s all about those finishing touches!
- Serve with a side of steamed broccoli or a fresh salad for a balanced meal. Some greens make everything better, right?
- Consider adding a drizzle of extra Hawaiian BBQ sauce for extra flavor. If you’re a sauce lover like me, you won’t regret it!
Nutrition Facts for Hawaiian Chicken Sheet Pan Meal
Okay, let’s talk numbers! Here’s a rough idea of what you’re getting in each serving of this delicious Hawaiian chicken dinner. I always think it’s good to know, even if I’m mostly focused on the flavor! Keep in mind, these are just estimates, and they can wiggle around depending on exactly what you use. But here’s the breakdown:
- Serving Size: 1 serving
- Calories: 320
- Fat: 12g
- Protein: 30g
- Carbohydrates: 22g
- Fiber: 3g
- Sugar: 16g
- Sodium: 680mg
- Cholesterol: 80mg
*These values are estimates and may vary based on specific ingredients and portion sizes. So, you know, enjoy responsibly!
How to Store and Reheat Hawaiian Chicken Sheet Pan Meal
Okay, so you’ve got leftovers of this amazing baked Hawaiian chicken (if you even managed to not eat it all in one sitting!). Here’s the lowdown on how to keep it fresh and tasting just as good the next day. I’ve tested these methods myself, so you know they’re legit!
- To store leftovers, let the Hawaiian Chicken Sheet Pan Meal cool completely – trust me, warm food traps moisture and gets weird in the fridge. Then, transfer it to an airtight container and store it in the refrigerator for up to 3-4 days. That’s usually how long it lasts in my house (haha!).
- For longer storage, you can totally freeze this tropical chicken and veggie dish! Just pop it into a freezer-safe container for up to 2 months. When you’re ready to eat it, thaw it completely in the refrigerator before reheating – this helps keep the texture from getting wonky.
- To reheat, my go-to is the microwave (hey, I’m practical!). Microwave on medium heat until warmed through, stirring occasionally. But if you want to get a little fancier, you can also reheat it in a skillet over medium heat, stirring occasionally, or even in the oven at 350°F until heated through. Just watch it so it doesn’t dry out!
Frequently Asked Questions About Hawaiian Chicken Sheet Pan Meal
Got questions about this easy Hawaiian chicken bake? I’ve got answers! Here are a few of the most common things people ask, along with my tried-and-true tips. Think of this as your cheat sheet for a perfect Hawaiian chicken with pineapple!
Can I use other vegetables in this Hawaiian Chicken Sheet Pan Meal?
Absolutely! That’s one of the things I love most about sheet pan meals – they’re so versatile! Feel free to add other veggies that you love or have on hand. Zucchini, cherry tomatoes, even green bell peppers would be delicious in this tropical chicken and veggie dish. I’ve even thrown in some chunks of sweet potato before, and it was amazing!
- Should I adjust the cooking time if I add more vegetables? If you’re adding a lot of extra veggies, you might need to add a few extra minutes to the cooking time. Just keep an eye on the chicken and make sure it reaches 165°F.
- How do I prevent the vegetables from becoming too soft? The key is to cut the vegetables into similar sizes so they cook evenly. And if you’re using veggies that tend to get soft quickly (like zucchini), you might want to add them to the pan a little later in the cooking process.
What kind of chicken is best for this Hawaiian Chicken Sheet Pan Meal?
Honestly, you can’t go wrong with either chicken breast or boneless, skinless chicken thighs for this recipe. I usually use thighs because they tend to stay juicier, but breast works great too! Just make sure you cut the chicken into even-sized pieces so it cooks evenly.
- Is there a difference in cooking time between using chicken breast and chicken thighs? Not really, as long as you’ve cut the chicken into similar-sized pieces. Just use a meat thermometer to make sure it reaches 165°F, regardless of which cut you use.
- What if I only have bone-in chicken? I wouldn’t recommend using bone-in chicken for this recipe. It will take longer to cook, and the veggies might get overcooked before the chicken is done. Stick with boneless for best results!
Can I use a different BBQ sauce for this Hawaiian Chicken Sheet Pan Meal?
Of course! While I love the Primal Kitchen Foods Hawaiian BBQ Sauce for its authentic flavor, you can definitely use your favorite BBQ sauce. Just keep in mind that a Hawaiian BBQ sauce will give you that signature sweet and tangy taste. Look for one with pineapple or tropical fruit notes!
- What if I don’t have BBQ sauce? Okay, that’s a tough one! If you’re really in a pinch, you could try mixing together some ketchup, brown sugar, soy sauce, and a little pineapple juice to create a makeshift BBQ sauce. It won’t be quite the same, but it’ll do the trick!
- Can I make my own Hawaiian BBQ sauce? Absolutely! There are tons of recipes online for homemade Hawaiian BBQ sauce. That way, you can customize the flavor to your liking. I say go for it!
Variations of Hawaiian Chicken Sheet Pan Meal You Can Try
One of the best things about this easy Hawaiian chicken recipe is how adaptable it is! Feel like mixing things up? I’ve got you covered. Here are a few fun twists on the classic that I think you’ll love. Get ready to customize your sheet pan Hawaiian chicken and veggies!
- Vegan Hawaiian Chicken Sheet Pan Meal: Swap out the chicken for some firm or extra-firm tofu or tempeh. Press it well to remove excess water, then cube it and toss it with the BBQ sauce and veggies. It’s a fantastic plant-based alternative that soaks up all that delicious flavor!
- Gluten-Free Hawaiian Chicken Sheet Pan Meal: This one’s super simple – just make sure your Hawaiian BBQ sauce is gluten-free! Many brands offer gluten-free options, or you can easily whip up your own homemade version. Serve it over cauliflower rice or quinoa to keep it completely gluten-free.
- Grilled Hawaiian Chicken Sheet Pan Meal: Craving that smoky BBQ flavor? Thread the chicken and vegetables onto skewers and grill them instead of baking! Just brush them with the BBQ sauce during the last few minutes of grilling to prevent burning. This adds a whole new dimension to the dish!
- Spicy Hawaiian Chicken Sheet Pan Meal: If you like a little kick, add a pinch of red pepper flakes or a dash of your favorite hot sauce to the BBQ sauce before tossing it with the chicken and veggies. A little heat really balances out the sweetness of the pineapple and BBQ sauce!
Astonishing Hawaiian Chicken Sheet Pan Meal in Only 35 Min
- Total Time: 30 minutes
- Yield: 4 1x
- Diet: Gluten Free
Description
This Hawaiian Chicken Sheet Pan Meal is a colorful and flavorful dish. It is easy to make and perfect for a quick weeknight dinner. Tender chicken, sweet pineapple, and savory bell peppers are coated in a tangy Hawaiian BBQ sauce for a taste of the tropics.
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
- 1/2 red onion, cut into chunks
- 1 cup pineapple chunks
- 1/2 cup Primal Kitchen Foods Hawaiian BBQ Sauce, plus more for drizzling
- 1 tbs avocado oil
- 1/4 tsp salt
- Juice of 1 lime
- Cilantro and white sesame seeds for garnish
- Cauliflower rice or white rice
Instructions
- Preheat the oven to 350 degrees Fahrenheit. Line a baking sheet with parchment paper and spray with avocado oil.
- Season the chicken with salt, pepper, and avocado oil in a mixing bowl.
- Add diced bell peppers, red onion, and Hawaiian BBQ sauce to the chicken. Toss to coat evenly.
- Transfer the chicken mixture to the prepared baking sheet and bake for 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 degrees.
- Squeeze lime juice over the sheet pan and garnish with cilantro and sesame seeds.
- Serve the Hawaiian chicken sheet pan meal with cauliflower rice or white rice.
Notes
- You can customize this dish by adding other favorite veggies like zucchini or cherry tomatoes.
- Feel free to adjust the seasoning and BBQ sauce to suit your taste preferences.
- Prep Time: 5 minutes
- Cook Time: 25 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Hawaiian
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 16g
- Sodium: 680mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 80mg
