This Sheet Pan Hawaiian Pineapple Chicken dinner is full of spicy and sweet flavors, can be on the table in less than 30 minutes, and is a deliciously healthy meal.
This is a perfect recipe to make when time is short and you have vegetables that need to be used up before they go bad. I love the adding pineapple because it gives the whole meal a sweet-and-spicy kick. Since chicken tenderloins cook up faster than a whole chicken breast, they are great to use in this sheet pan dinner. Clean up is a breeze since you can use parchment paper, making washing the sheet pan easy peasy!
My best tip for this recipe has to do with the peppers. When bell peppers are in season, buy them in bulk. Once home, rinse and dry the peppers. Then slice a bunch to use in dishes like this one, fajitas, or other dishes that are cooked. Dice several peppers to use in cooked dishes such as casseroles, omelets, and more.
Then place them on parchment paper (wax paper is good too) lined baking sheets, in a single layer. You can then add another layer of parchment paper with more peppers on it, if you choose too.
Place in freezer until frozen, than store in freezer bags in the freezer. Flash-freezing the peppers this way will ensure that you won’t get a huge clump of peppers when you need them.
If you don’t have the spices for this recipe, no worries. You can substitute with a fajita seasoning packet. Also, if you don’t have chicken tenderloins, you can simply slice about two chicken breasts into strips.
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- 2 lbs chicken tenderloins
- 3 tsp chili powder
- 2 tsp ground cumin
- 3 garlic cloves minced
- 2 tbsps coconut oil melted
- Salt and pepper to taste
- 1 red onion roughly chopped
- 4 bell peppers I used red, orange, and green, cut into 1” pieces
- 1 ½ cups pineapple chunks fresh is best, but drained canned works well too
- 2 tbsp fresh lime juice
- 1 tbsp sesame seeds optional
- Preheat the oven to 425 degrees. Line a large sheet pan with parchment paper, or spray with non-stick spray.
- In a small bowl, whisk together the chili powder, cumin, salt and pepper, coconut oil until combined.
- In a large bowl add the chicken, onions, peppers, and pineapple. Drizzle over spice mixture. Toss to coat everything well.
- Spread in a single layer onto prepared sheet pan.
- Bake in oven for 12 - 15 minutes, until chicken is just about done. Then turn the broiler on a couple of minutes to char the vegetables and brown the chicken a bit more.
- If desired, sprinkle with sesame seeds, and then serve.
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