Hawaiian BBQ Chicken Sheet Pan Dinner

Hawaiian BBQ Chicken Sheet Pan DinnerThis dish combines the sweetness of pineapple and BBQ sauce with the savory flavors of chipotle, making it an easy and delightful summer meal!


  • 4 boneless, skinless chicken breasts
  • 1/2 cup low-sugar BBQ sauce
  • 1 lime, juiced
  • 1/2 teaspoon chipotle powder
  • 3 bell peppers (variety of colors), sliced
  • 1 large red onion, sliced
  • 1 pound red potatoes, cut into small chunks
  • 2 cups fresh pineapple chunks
  • 2 tablespoons olive oil
  • Salt and pepper to taste
  • Optional: fresh cilantro for garnish


Preheat your oven to 425°F (220°C).

Mix the low-sugar BBQ sauce, lime juice, and chipotle powder in a small bowl. Place the chicken breasts in a resealable plastic bag or a shallow dish and coat with half of the BBQ sauce mixture, ensuring the chicken is well-coated. Let the chicken marinate for at least 15 minutes.

While the chicken is marinating, combine the bell peppers, red onion, red potatoes, and pineapple chunks in a large bowl. Drizzle with olive oil and season with salt and pepper. Toss to coat evenly.

Spread the vegetable and pineapple mixture evenly on a large sheet pan. Remove the chicken breasts from the marinade and place them on the vegetables.

Bake for 25-30 minutes, or until the chicken is cooked through (internal temperature should reach 165°F or 74°C) and the vegetables are tender.

During the last 5 minutes of cooking, brush the remaining BBQ sauce mixture over the chicken breasts. Remove from the oven and let rest for a few minutes. Garnish with fresh cilantro if desired.

Serve immediately and enjoy!

author avatar
Stephanie Ouellette