Dinner Lunch Sides

Sheet Pan Hawaiian Chicken (Meal Prep Friendly)

SMF Kitchen
@smfchicken

00:15
Prep
00:30
Cook
00:45
Total Time

Ingredients & Directions

Directions

Sheet Pan Hawaiian Chicken

1.5 lbs
Springer Mountain Farms Boneless Skinless Chicken Breasts, cut into bite sized chunks
2
Peppers, color of your choice, seeded and cut into chunks bell
1
Red onion, cut into chunks
1/2 cup
Hawaiian BBQ Sauce + extra for drizzling before serving (use a gluten free sauce to keep meal gluten free)
1/2 teaspoon
Salt
1/4 teaspoon
Pepper
1 can
Pineapple chunks, drained
Riced vegetables or steamed rice, cooked
  1. Preheat oven to 350F.
  2. Prepare baking sheet and cover with aluminum foil or parchment paper and spray with cooking spray.
  3. Add chopped chicken to a large bowl, and season with salt and pepper.
  4. Add chopped peppers and onion to bowl with chicken.
  5. Pour in BBQ sauce and toss the chicken and vegetables until evenly coated.
  6. Bake for about 20 minutes, remove pan from oven and toss in pineapple chunks with chicken and peppers.
  7. Return to the oven and cook an additional 10-15 minutes, or until chicken chunks reach an internal temperature of 165F.
  8. Serve over steamed rice or riced vegetables and drizzle with extra bbq sauce before serving.

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Dinner Lunch Sides

Sheet Pan Hawaiian Chicken (Meal Prep Friendly)

Yield: 4

00:15 Prep
00:30 Cook
00:45 Total Time

Ingredients

Directions

Sheet Pan Hawaiian Chicken

1.5 lbs
Springer Mountain Farms Boneless Skinless Chicken Breasts, cut into bite sized chunks
2
Peppers, color of your choice, seeded and cut into chunks bell
1
Red onion, cut into chunks
1/2 cup
Hawaiian BBQ Sauce + extra for drizzling before serving (use a gluten free sauce to keep meal gluten free)
1/2 teaspoon
Salt
1/4 teaspoon
Pepper
1 can
Pineapple chunks, drained
Riced vegetables or steamed rice, cooked
  1. Preheat oven to 350F.
  2. Prepare baking sheet and cover with aluminum foil or parchment paper and spray with cooking spray.
  3. Add chopped chicken to a large bowl, and season with salt and pepper.
  4. Add chopped peppers and onion to bowl with chicken.
  5. Pour in BBQ sauce and toss the chicken and vegetables until evenly coated.
  6. Bake for about 20 minutes, remove pan from oven and toss in pineapple chunks with chicken and peppers.
  7. Return to the oven and cook an additional 10-15 minutes, or until chicken chunks reach an internal temperature of 165F.
  8. Serve over steamed rice or riced vegetables and drizzle with extra bbq sauce before serving.