Hawaiian Chicken Sheet Pan Meal

mains / whole 30 / paleo / gluten free / grain free / dairy free

A sheet pan meal the whole family will love and will take you no time to make! It’s sweet and spicy and Whole 30 Approved!

Whatever you call it, a sheet pan meal, tray bake, baking sheet recipe, they’re always a go-to quick weeknight meal. I love being able to mix and match and throw whatever looks good together onto a sheet pan and changing up the sauce you coat it in to mix it up a little each night. This Hawaiian style chicken recipe is absolutely one of my favorites. We’re using real pineapple chunks to give it that natural sweetness and pairing it with coconut amino and sesame to give it a little Asian flare.

Here’s what what you need for this Hawaiian Chicken Sheet Pan Meal:

• chicken breats

• pineapple

• bell peppers

• red onion

• cauliflower

• cilantro

• sesame oil

• avocado oil

• sesame seeds

• red pepper flakes

• garlic powder

• coconut aminos (can use soy sauce if not doing Whole 30)

• salt + pepper

Once you chop everything up, you already know this dish is going to be so simple. you’re going to toss everything in the seasonings and sauces, and bake it all except for the pineapple. When there is 10 minutes left, throw the pineapple on the sheet and mix everything together. Bake it again and then top with more sesame seeds and cilantro. You can serve this on top of cauliflower rice, regular rice, or just eat it plain! I did and it was absolutely delicous!

Hawaiian Chicken Sheet Pan Meal

(serves 2-4)

ingredients:

• 1-2 large chicken breasts

• 1 cup pineapple chunks

• 1/2 red bell pepper sliced

• 1/2 orange bell pepper, sliced

• 1/2 yellow bell pepper sliced

• 1 red onion, sliced

• 1 1/2 cup cauliflower florets

• 1/4 cup cilantro

• 1 tsp sesame oil

• pinch of red pepper flakes

• 2 tbsp avocado oil

• 2 tbsp sesame seeds

• 1 1/2 tbsp garlic powder

• 1/4 cup coconut aminos (can use soy sauce if not doing Whole 30)

• pinch of salt + pepper

directions:

1. preheat oven to 350 F.

2. cube your chicken breast and season with half of the coconut aminos, red pepper flakes, garlic powder, salt, pepper, and sesame seeds, and all of the sesame oil. add the chicken to your sheet pan.

3. toss the bell peppers, red onion, and cauliflower with the rest of the coconut aminos, garlic powder, red pepper flakes, salt, pepper, and all of the avocado oil. scatter the veggies around the chicken on the sheet pan.

4. bake everything for 15 minutes, remove the pan and then add the pineapple chunks. mix everything on the sheet and bake again for another 10-15 minutes.

5. remove from the oven and top with sesame seeds and cilantro. serve and enjoy!

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