When I crave a dinner that’s bursting with tropical flavors yet simple to prepare, this Hawaiian BBQ Chicken Sheet Pan never disappoints.
Tender chicken cubes mingle with vibrant bell peppers, sweet pineapple, and a tangy Hawaiian BBQ sauce all roasted on one pan for a fuss-free, delicious meal.
It’s the kind of dish I love making when I want bold, fresh flavors without spending hours in the kitchen.
Why You’ll Love This Recipe
A colorful, wholesome meal packed with sweet and savory flavors
Easy sheet pan cooking for minimal cleanup
Great for meal prep or busy weeknights
Fits low-carb, paleo, Whole30, and gluten-free lifestyles
Fresh lime and herbs brighten the dish perfectly
What You’ll Need (Ingredient Highlights)
Chicken breast or thighs, cubed for quick, even cooking
Red and orange bell peppers add crunch and vibrant color
Pineapple chunks bring natural sweetness and tropical flair
Primal Kitchen Hawaiian BBQ Sauce delivers smoky, tangy depth
Avocado oil for healthy cooking fat and flavor
Fresh lime juice, cilantro, and sesame seeds for garnish and freshness
Pro Tips Before You Start
Use fresh pineapple chunks or thawed frozen for best flavor and juiciness.
Cut chicken into evenly sized cubes to ensure uniform cooking.
Line your baking sheet with parchment paper for easy cleanup and prevent sticking.
Don’t overcrowd the pan; give ingredients space to roast rather than steam.
Let the chicken rest a few minutes after baking to lock in juices.
How to Make Hawaiian BBQ Chicken Sheet Pan
Step 1: Prep the Oven and Pan
Preheat oven to 350°F (175°C).
Line a baking sheet with parchment paper and spray lightly with avocado oil.
Step 2: Season the Chicken
In a mixing bowl, toss cubed chicken with salt, pepper, and avocado oil until evenly coated.
Step 3: Add Veggies and Sauce
Add chopped red and orange bell peppers, red onion chunks, and Hawaiian BBQ sauce to the chicken.
Mix well with your hands to coat everything thoroughly.
Step 4: Bake the Chicken and Veggies
Spread the mixture evenly on the prepared baking sheet.
Bake for 20 minutes.
Step 5: Add Pineapple and Continue Baking
Remove the pan from the oven, add pineapple chunks on top, and bake another 10–20 minutes until chicken reaches an internal temperature of 165°F (74°C).
Step 6: Finish with Lime and Garnish
Squeeze fresh lime juice over the cooked chicken and veggies.
Garnish with chopped cilantro and white sesame seeds.
Step 7: Serve and Enjoy
Serve hot over cauliflower rice for a paleo and low-carb meal, or white rice for a gluten-free option.
What to Serve It With
Cauliflower rice to keep it keto-friendly and low-carb
White or jasmine rice for a gluten-free choice
Steamed or roasted green vegetables for added fiber
Fresh salad with a light vinaigrette
Pineapple salsa or avocado slices on the side for extra freshness
Variations / Substitutions
Swap chicken breasts with boneless thighs for more juiciness
Use frozen pineapple chunks thawed in advance if fresh isn’t available
Replace Hawaiian BBQ sauce with a sugar-free teriyaki sauce for a different flavor profile
Add sliced jalapeños or chili flakes for some heat
Garnish with toasted sesame seeds or chopped green onions for variety
Storage & Leftovers
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheat gently in the oven or microwave, adding a splash of water if dry.
Leftover chicken works great in salads, wraps, or as a protein-packed snack.
FAQs
Can I use frozen chicken for this recipe?
Yes, but thaw completely and pat dry for best results.
Is this recipe suitable for Whole30 or paleo?
Yes, when using compliant BBQ sauce and serving with cauliflower rice.
Can I prepare this dish ahead of time?
You can prep ingredients and store in the fridge, then bake when ready.
What if I don’t have avocado oil?
Olive oil or coconut oil are good alternatives.
Can I make this spicier?
Add chopped fresh chili or a sprinkle of cayenne pepper to the marinade.
Is the BBQ sauce keto-friendly?
Primal Kitchen’s Hawaiian BBQ Sauce is sugar-free and keto-friendly.
How do I know when the chicken is cooked?
Use a meat thermometer; it should reach 165°F internally.
Final Thoughts
This Hawaiian BBQ Chicken Sheet Pan recipe is a vibrant, easy-to-make meal bursting with tropical sweetness and savory BBQ flavor.
It’s a perfect weeknight dinner that fits a variety of dietary needs without compromising taste.
Whether you serve it over cauliflower rice or white rice, it always impresses and satisfies.
Hawaiian BBQ Chicken Sheet Pan Dinner
Ingredients
- 1.25 lbs chicken breast or boneless skinless chicken thighs cubed
- 1 red bell pepper chopped
- 1 orange bell pepper chopped
- ½ red onion cut into chunks
- 1 cup pineapple chunks
- ½ cup Primal Kitchen Foods Hawaiian BBQ Sauce plus extra for drizzling
- 1 tbsp avocado oil
- ¼ tsp salt
- Juice of 1 lime
- Cilantro and white sesame seeds for garnish
Instructions
- Preheat oven to 350°F (175°C).
- Line a baking sheet with parchment paper and spray lightly with avocado oil.
- In a bowl, toss chicken cubes with salt, pepper, and avocado oil until evenly coated.
- Add chopped bell peppers, red onion, and Hawaiian BBQ sauce.
- Mix well to coat.
- Spread the mixture evenly on the prepared baking sheet.
- See full steps with tips & photos → https://mischacrossing.com/hawaiian-bbq-chicken-sheet-pan/
