Hawaiian Chicken Sheet Pan

Name: Hawaiian Chicken Sheet Pan
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Ingredients: 1.5 lb chicken breasts (cut into 1-inch cubes); 1 tbsp olive oil; 1 tbsp garlic powder; 2 tsp coriander powder; 2 tsp ginger powder; 1/2 tsp salt; 1/4 tsp black pepper; 1 red bell pepper (diced); 1 yellow bell pepper (diced); 1 green bell pepper (diced); 1 red onion (cut into chunks); ½ cup Hawaiian-style BBQ Sauce (use Primal Kitchen for dairy-free option); 1 cup pineapple chunks (drained if canned); 1 fresh lime (juiced); Sesame seeds; Cilantro (chopped)

HP GF LC

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By Karolina Miles reviewed by Brenda Peralta, RD

on Feb 25, 2025

4 Cals: 399 Protein: 43.05 Carbs: 24 Fat: 11.7

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Love Hawaiian flavors? Me too! This Hawaiian chicken sheet pan dinner has a whopping 43g of protein per serving.

It’s also low-calorie, gluten-free, and dairy-free. On top of it, naturally sweet, smoky, a little tangy, and very tropical!

With chunks of juicy chicken, colorful bell peppers, sweet pineapple, and a hint of tangy Hawaiian BBQ sauce, this dish is the perfect balance between sweet, savory, and smoky.

The best thing about this recipe? It’s a one-sheet pan meal!

Whether you are feeding your family or hosting a casual dinner with friends, I can guarantee this recipe is going to be a hit.

So it’s easy to prepare and clean. I really love recipes that prevent me from spending hours cleaning afterward!

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I know some of you do, too. If not, please come to my house and clean up after me… Thank you in advance!

Now, let’s get into it!

Ingredients and Substitutes
How to Make Hawaiian Chicken Sheet Pan
Ways to Modify the Recipe
What to Serve with This Hawaiian Chicken Sheet Pan
Storage Tips
Similar Sheet Pan Dinners
Hawaiian Chicken Sheet Pan Recipe

Ingredients and Substitutes

Chicken breasts, cut into 1-inch cubes (1.5 lb) – You can also use chicken thighs for a juicier cut or switch to tofu for a plant-based option.

Olive oil (1 tbsp) – Can be replaced with avocado or coconut oil.

Garlic powder (1 tbsp) – You can also use garlic flakes.

Coriander powder (2 tsp)

Ginger powder (2 tsp)

Salt (1/2 tsp)

Black pepper (1/4 tsp) – Remember you can always add other vegetables to boost the recipe’s flavor.

Red bell pepper, diced (1)

Yellow bell pepper, diced (1)

Green bell pepper, diced (1)

Red onion, cut into chunks (1) – While I recommend keeping the red onions since they add some sweetness, you can also use yellow or white onions.

Hawaiian-style BBQ Sauce, the lower in sugar, the better (½ cup) – I love this sauce because it’s certified gluten-free, and it adds a punch of flavor to the recipe. But, you can use your favorite Hawaiian sauce.

Pineapple chunks, drained if canned (1 cup) – It’s ideal to use fresh pineapple, but you can also use canned pineapple. Just make sure you drain it well before using it.

GARNISH

1 fresh lime, juiced

Sesame seeds

Cilantro, chopped

How to Make Hawaiian Chicken Sheet Pan

Step 1. Preheat your oven to 350°F. Grease a large baking sheet with oil.

Grab a large mixing bowl and combine the olive oil, garlic, coriander, ginger powder, salt, and black pepper in it.

Step 2. Give all the spices a good mix until they are all combined.

Step 3. Cut the chicken into cubes and add to the bowl with spices in it.

Step 4. Toss until the chicken is coated with the spices.

Step 5. Add the bell peppers, red onions, and BBQ sauce.

Step 6. Give it a good stir to make sure the chicken and the ingredients get coated with the sauce. While you can use a spoon, I’ve found that using your hands gives the best results.

Step 7. Spread the chicken mixture onto the baking sheet as evenly as possible. Place in the oven and bake for 20 minutes.

Remove from the oven and add the pineapple chunks throughout the baking sheet. Place it back in the oven for 10-15 minutes until you make sure the chicken is fully cooked.

Step 8. Once it’s cooked, remove it from the oven and garnish with fresh lime juice, sesame seeds, and cilantro when you are ready to serve.

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Ways to Modify the Recipe

Add more veggies: You can add other options like zucchini, snap peas, broccoli, or even Brussels sprouts to boost the nutrient and flavor profile of the recipe.
Make it vegetarian: Swap the chicken for tofu or chickpeas. Just make sure you press the tofu beforehand to remove any excess water and cut it into cubes to replace the chicken.
Adjust the sweetness level: If you are not into pineapple, you can try other tropical fruits like mango.
Low–carb or keto-friendly: Most of the ingredients are naturally low in carbs. If you want to reduce the carb content of the recipe even more, reduce or remove the pineapple. And, make sure to choose a keto-friendly sauce.

What to Serve with This Hawaiian Chicken Sheet Pan

This dish is going to be the star of any meal. So, you want to make sure you pair it with the right sides.

Just enough to elevate the dish but to prevent them from overshadowing the main meal. Here are some of my favorites:

Coconut rice
Cauliflower rice (perfect low-carb option)
Hawaiian sweet rolls
Grilled corn on the cob
Green salad

Storage Tips

Place the leftovers in an airtight container and place it in the fridge. You can keep it there for 3-4 days.

Once you are ready to have it again, you can reheat it in the microwave or, my favorite option, in the oven at 350°F for 10 minutes.

You can also keep it in the freezer for up to 3 months. Just make sure you place it in a freezer-safe container and remove as much air as possible.

If you are making this recipe for meal prepping, leave out the pineapple during the initial bake and add fresh chunks when you are ready to reheat it again.