Hawaiian Chicken Sheet Pan (Printable Version)
Chicken, peppers, and pineapple create a tropical meal packed with protein and flavor, all on a single pan.
# Ingredients:
→ Main Components
01 -
680 grams chicken breast, cut into 2.5 cm cubes
02 -
1 tablespoon olive oil
03 -
1 tablespoon garlic powder
04 -
2 teaspoons ground coriander
05 -
2 teaspoons ground ginger
06 -
0.5 teaspoon salt
07 -
0.25 teaspoon ground black pepper
08 -
1 red bell pepper, diced
09 -
1 yellow bell pepper, diced
10 -
1 green bell pepper, diced
11 -
1 red onion, cut into chunks
12 -
120 millilitres Hawaiian-style BBQ sauce (ensure dairy-free if necessary)
13 -
160 grams pineapple chunks, drained if using canned
→ Garnish
14 -
Juice of 1 fresh lime
15 -
Sesame seeds, for sprinkling
16 -
Cilantro, chopped
# Steps:
01 -
Preheat oven to 175°C. Line a large baking sheet and lightly coat with oil spray.
02 -
In a large mixing bowl, add olive oil, garlic powder, ground coriander, ground ginger, salt, and black pepper. Mix well. Add chicken cubes and toss to ensure full coverage in spices.
03 -
Add diced bell peppers, red onion, and BBQ sauce to the bowl. Stir thoroughly to evenly coat all ingredients.
04 -
Spread mixture evenly across prepared baking sheet. Bake for 20 minutes.
05 -
Remove tray from oven. Scatter pineapple chunks evenly over the pan. Return to oven and bake for an additional 10–15 minutes, or until chicken is thoroughly cooked.
06 -
Remove sheet pan from oven. Drizzle with fresh lime juice and sprinkle with sesame seeds and chopped cilantro before serving.
# Notes:
01 -
Ensure the BBQ sauce is dairy-free to maintain allergen safety. For the most vibrant results, use freshly cut pineapple if available.