Go Back
–+ servings

Hawaiian Chicken Sheet Pan Meal (Whole30, Paleo, Low Carb)

A delicious and healthy sheet pan meal featuring marinated chicken, colorful vegetables, and a tropical twist.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: main dish
Cuisine: Hawaiian
Calories: 350
Ingredients Method Nutrition Notes

Ingredients
  

Chicken and Marinade
  • 1 lb boneless, skinless chicken thighs trimmed of excess fat
  • 1/4 cup coconut aminos for a soy sauce alternative
  • 2 tbsp apple cider vinegar for tanginess
  • 1 tbsp olive oil for marinating
  • 2 cloves garlic minced
  • 1 tsp fresh ginger grated
  • 1 tsp sea salt to taste
  • 1/2 tsp black pepper to taste
Vegetables
  • 1 cup red bell pepper sliced
  • 1 cup zucchini sliced
  • 1 cup red onion sliced
  • 1 cup pineapple chunks fresh or canned in juice
  • 1 tbsp fresh cilantro chopped, for garnish

Method
 

Marinate the Chicken
  1. In a mixing bowl, combine coconut aminos, apple cider vinegar, olive oil, minced garlic, grated ginger, sea salt, and black pepper. Add the chicken thighs and coat well. Marinate for at least 15 minutes.
Prepare the Sheet Pan
  1. Preheat the oven to 400°F (200°C). Line a sheet pan with parchment paper for easier cleanup.
Arrange Ingredients
  1. Place the marinated chicken thighs on one side of the sheet pan. Arrange the sliced bell pepper, zucchini, and red onion on the other side. Add the pineapple chunks on top of the vegetables.
Bake
  1. Bake in the preheated oven for 25-30 minutes, or until the chicken is cooked through and the vegetables are tender.
Serve
  1. Remove from the oven, garnish with fresh cilantro, and serve hot.

Nutrition

Serving: 1servingCalories: 350kcalCarbohydrates: 20gProtein: 30gFat: 18gSaturated Fat: 3gFiber: 3gSugar: 6g

Notes

This dish can be served over cauliflower rice for a complete meal. Adjust the vegetables based on seasonal availability.

Tried this recipe?

Let us know how it was!