Description
This Hawaiian Sheet Pan Chicken recipe features tender chicken breast cubes baked with sweet pineapple, colorful bell peppers, and red onion, all coated in tangy BBQ sauce. It’s a quick and easy one-pan meal perfect for a flavorful weeknight dinner that can be served on its own or over rice for a more filling option.
Ingredients
Protein
- 1.5 Pounds chicken breast, cut into 1” cubes
Sauce
- 1/2 Cup BBQ sauce
Produce
- 1/2 Large pineapple, cored and cut into 1” cubes
- 1/2 Large red onion, largely chopped
- 1 Large red bell pepper, largely chopped
- 1 Large green bell pepper, largely chopped
Oils and Seasonings
- 1 Tablespoon avocado oil or high-quality olive oil
- Salt and pepper, to taste
Optional
- White or brown rice, for serving
Instructions
- Preheat the oven: Preheat your oven to 400°F (204°C) and position the oven rack in the middle.
- Prepare ingredients: Dice the chicken breast into 1-inch cubes. Chop the pineapple, red onion, red bell pepper, and green bell pepper into large, bite-sized pieces.
- Mix chicken with BBQ sauce: In a large bowl, combine the diced chicken with the BBQ sauce, mixing well so the chicken is evenly coated.
- Assemble on sheet pan: Transfer the BBQ-coated chicken to an extra-large baking sheet. Add the chopped pineapple, onions, and bell peppers. Drizzle the avocado or olive oil over the mixture, season with salt and pepper, then toss everything to distribute the ingredients evenly in a single layer.
- Bake: Bake for 20-25 minutes until the vegetables are tender and the chicken is cooked through, reaching an internal temperature of 165°F (74°C).
- Serve: Serve the sheet pan chicken and vegetables hot, optionally over cooked white or brown rice to add a starchy component and make the meal more filling.
- Tip: If your baking sheet isn’t large enough to lay everything in a single layer, use two baking sheets to ensure even cooking.
Notes
- Ensure chicken reaches an internal temperature of 165°F (74°C) to guarantee it is safely cooked.
- You can substitute BBQ sauce with your favorite homemade or store-bought variety for personalized flavor.
- Using an XL baking sheet or two smaller sheets helps ingredients cook evenly rather than steaming.
- Serve over rice or cauliflower rice for a low carb option.
- Store leftovers in an airtight container in the fridge for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Hawaiian
