Hawaiian Sheet Pan Chicken

Hawaiian Sheet Pan Chicken is a quick an easy, yet super tasty, weeknight meal. The entire meal is made with one sheet pan so cleanup will also be quick. You do need a cutting board, mixing bowl, and knife, but that’s still less dishes than normal, right? I think it took me 60 min TOPS to make this dish, including prep time, bake time, and cleanup.

This dish is full of flavor! The chicken is moist and juicy, the veggies are tender, the BBQ sauce adds a little tanginess, and the pineapple add a wonderfully fresh, citrus flavor. My favorite way to serve this is over a bed of rice but mashed potatoes or a salad would be a good substitute.

The recipe can be found here.

Start by preheating the oven to 350 degrees F and line a baking sheet with parchment paper.

Slice the chicken and add to a mixing bowl. Drizzle with olive oil and season with salt and pepper. Toss to coat the chicken.

Chop the bell peppers and onion and add to the bowl with the chicken. Add the BBQ sauce and toss to coat. Add more BBQ sauce as needed, to taste. I personally like to reserve some for the end that I can use as a dipping sauce.

Pour the mixture onto the baking sheet and spread in an even layer. Bake for 20 minutes then remove from the oven, give a little stir, and add the pineapple chunks.

Bake for an additional 15-20 minutes or until the chicken is cooked through and has reached an internal temperature of 16 degrees F, and the veggies are tender.