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Yield: 4
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
- Preheat oven to 350F.
- Prepare baking sheet and cover with aluminum foil or parchment paper and spray with cooking spray.
- Add chopped chicken to a large bowl, and season with salt and pepper.
- Add chopped peppers and onion to bowl with chicken.
- Pour in BBQ sauce and toss the chicken and vegetables until evenly coated.
- Bake for about 20 minutes, remove pan from oven and toss in pineapple chunks with chicken and peppers.
- Return to the oven and cook an additional 10-15 minutes, or until chicken chunks reach an internal temperature of 165F.
- Serve over steamed rice or riced vegetables and drizzle with extra bbq sauce before serving.
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Sheet Pan Hawaiian Chicken (Meal Prep Friendly)
SMF Kitchen
@smfchicken
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
- Preheat oven to 350F.
- Prepare baking sheet and cover with aluminum foil or parchment paper and spray with cooking spray.
- Add chopped chicken to a large bowl, and season with salt and pepper.
- Add chopped peppers and onion to bowl with chicken.
- Pour in BBQ sauce and toss the chicken and vegetables until evenly coated.
- Bake for about 20 minutes, remove pan from oven and toss in pineapple chunks with chicken and peppers.
- Return to the oven and cook an additional 10-15 minutes, or until chicken chunks reach an internal temperature of 165F.
- Serve over steamed rice or riced vegetables and drizzle with extra bbq sauce before serving.
