Hawaiian Chicken Sheet Pan With Pineapple
Juicy chicken and vegetables soaked in a sweet teriyaki sauce and browned until done. This sheet pan Hawaiian chicken is a delicious, comforting weeknight dinner perfect for busy weeknights.
Servings 4
Calories 351kcal
Equipment
- 1 Baking pan
- Parchment paper
Ingredients
- 6 boneless skinless chicken thighs
- 1 cup broccoli florets
- 1 red onion
- 2 cups fresh pineapple
- 1 red bell pepper
- 1 green bell pepper
- ½ cup teriyaki sauce
- ¼ cup BBQ sauce
- ¼ cup gluten-free soy sauce
- 1 teaspoons salt
- ½ teaspoons pepper
- ½ tablespoons garlic powder
- 3 tablespoons cilantro - chopped
- Sesame seeds Optional, for garnish
Instructions
- Preheat the oven to 400°F and line a 9x13” baking sheet with parchment paper for easy cleanup.
- In a small bowl, combine the BBQ sauce, teriyaki sauce, and soy sauce.
- Cut the bell peppers and onion into 1” bite-sized pieces and transfer them to the baking sheet along with the broccoli. Pour half of the sauce onto the vegetables and toss to coat. Spread in an even layer.
- Season both sides of the chicken thighs with salt, pepper, and garlic powder. Make room and place the chicken thighs on the baking sheet.
- Using ¼ cup of the remaining sauce, coat the chicken, then flip and coat the other side. Save the remaining sauce for later.
- Place in the oven and cook for 25 minutes. Remove from the oven and add fresh pineapple chunks around the chicken. Return to the oven and continue baking for 5 to 10 more minutes, or until the chicken is cooked through (internal temperature should reach 165°F).
- Turn the oven to broil and bake for 1 to 2 minutes until the chicken is browned. Keep an eye on them as they can burn quickly!
- Remove from the oven and spread the remaining sauce on the chicken.
- Garnish with chopped cilantro and sesame seeds. Serve with rice, if desired. Enjoy!
Video
Notes
To make this sheet pan Hawaiian chicken recipe totally paleo and gluten-free, make sure to use Primal Kitchen sauces (see blog post). Likewise, you’ll need to sub the soy sauce for coconut aminos.
Take the time to chop the vegetables so that they’re all roughly the same size, this helps them cook evenly so that nothing becomes too soft.
You can stretch the meal by adding more vegetables, but I would place them on a separate pan so that the cooking time remains the same. You’d need to double the sauce as well.
Serve the Hawaiian chicken thighs and vegetables on top of steamed rice or cauliflower rice for a low-carb version. Even roasted spaghetti squash is delicious!
Each serving is 1.5 chicken thighs.
Nutrition
Calories: 351kcal | Carbohydrates: 33g | Protein: 39g | Fat: 7g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 2g | Trans Fat: 0.03g | Cholesterol: 161mg | Sodium: 3117mg | Potassium: 902mg | Fiber: 4g | Sugar: 23g | Vitamin A: 1334IU | Vitamin C: 124mg | Calcium: 68mg | Iron: 3mg