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Sheet Pan Hawaiian Pineapple Chicken and Vegetables (Paleo)

Author: Lisa Kerhin


  • 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.