Sheet Pan Hawaiian Pineapple Chicken Dinner (Paleo)

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 paleo meal.

This post is updated with fresh pictures and more recipe detailed information – August 2023

I don’t always have the time to remember to plan for dinner the day before and so that leaves me thinking on my feet in the morning. This Sheet Pan Hawaiian Pineapple Chicken and Vegetables dinner is Paleo and one of our go-to meals when time is short and I forget to plan. It’s healthy and you don’t have to be eating a Paleo diet to enjoy this meal!

Table of Contents

• Sheet Pan Hawaiian Pineapple Chicken and Vegetables
• Using Different Peppers
• What if I don’t like spicy foods?
• What is a Sheet Pan Dinner?
• Equipment
• Ingredients
• How to Make Sheet Pan Hawaiian Chicken Dinner
  • Step 1
  • Step 2
  • Step 3
  • Step 4
  • Step 5
  • Step 6
• Tips, Tricks, and FAQs
• Other Sheet Pan Dinners You May Enjoy
• Printable Hawaiian Pineapple Chicken and Vegetables Recipe
• More 30-Minute Meals

Sheet Pan Hawaiian Pineapple Chicken and Vegetables

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 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 for this sheet pan dinner. If you don’t have chicken tenderloins, you can simply slice about two chicken breasts into strips. Clean-up is a breeze since you can use parchment paper, making washing the sheet pan easy peasy!

Using Different Peppers

You can use whatever color of bell peppers you like, or if you want to kick the dish even more, use jalapenos or habaneros in place of one of the bell peppers.

Here’s a great tip for any kind of peppers you use. When bell peppers (or the hotter 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.

Once you have sliced or chopped the peppers, 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 to.

Place in the freezer until frozen, then 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.

What if I don’t like spicy foods?

If you don’t care for spicy foods, you can substitute it with a mild fajita seasoning, or a mild taco seasoning packet.

What is a Sheet Pan Dinner?

A sheet pan dinner is a meal in that all your ingredients are cooked together on a baking sheet in the oven. It saves time, makes clean-up easier, and doesn’t require anything more than a rimmed baking sheet and your ingredients. Just start with your protein of choice, then add vegetables, drizzle of olive oil and seasonings, and roast in the oven until everything is golden brown and cooked through.

Equipment

• Large rimmed baking sheet
• 2 mixing bowls
• Whisk

Ingredients

• 2 pounds of chicken tenderloins
• 3 teaspoons chili powder
• 2 teaspoons ground cumin
• 3 garlic cloves, minced
• 2 tablespoons coconut oil melted
• Salt and pepper to taste
• 1 red onion roughly chopped
• 4 bell peppers, cut into 1” pieces (I used red, orange, and green)
• 1 ½ cups pineapple chunks (fresh is best, but drained canned works well too)
• 2 tablespoons fresh lime juice
• 1 tablespoon sesame seeds, optional

How to Make Sheet Pan Hawaiian Chicken Dinner

Step 1

Preheat the oven to 425 degrees. Line a large sheet pan with parchment paper, or spray with non-stick spray.

Step 2

In a small bowl, whisk together the chili powder, cumin, salt and pepper, and coconut oil until combined.

Step 3

In a large bowl add the chicken, onions, peppers, and pineapple.

Step 4

Drizzle over spice mixture. Toss to coat everything well.

Step 5

Spread in a single layer onto the prepared sheet pan.

Step 6

Bake in the oven for 12 – 15 minutes, until chicken is just about done. Then turn the broiler on for a couple of minutes to char the vegetables and brown the chicken a bit more. If desired, sprinkle with sesame seeds, and then serve.

Tips, Tricks, and FAQs

• If you don’t have chicken tenders, simply slice a boneless chicken breast into 3-4 strips.
• Use a fajita seasoning packet in place of the spices in this recipe if desired.
• Olive oil can be substituted for coconut oil if not making this a Paleo recipe.
• Use a combination of sweet and spice peppers if you prefer a spicer meal.
• Cauliflower and broccoli florets are great to add to this one pan meal.
• Serve with cauliflower rice or whatever rice you like.

Other Sheet Pan Dinners You May Enjoy

• Sheet Pan Herb Roasted Turkey and Vegetables
• Sheet Pan Lemon Garlic Shrimp with Asparagus
• Sheet Pan Steak Fajitas
• Roasted Vegetables with Italian Sausage

Printable Hawaiian Pineapple Chicken and Vegetables Recipe

More 30-Minute Meals

• 20 Minute Sticky Mongolian Beef from Jen Around the World
• Lemon Herb Chicken and Squash from That Recipe
• Pork Piccata Stir-Fry from A Kitchen Hoor’s Adventures
• Singapore-Style Chili Garlic Shrimp and Rice from Karen’s Kitchen Stories
• Thai Coconut Lime Chicken from Art of Natural Living

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