Dinner paleo

Paleo Hawaiian Chicken Sheet Pan Dinner


Paleo Hawaiian Chicken Sheet Pan Dinner

This Paleo Hawaiian Chicken sheet pan dinner is loaded with sweet pineapple, loads of vegetables and cooks entirely on one sheet pan for easy clean-up!

This Hawaiian Chicken sheet pan dinner is loaded with sweet pineapple, loads of vegetables and cooks entirely on one sheet pan for easy clean-up!

Winner! Winner! Sheet Pan Dinner!

My oldest daughter started kindergarten this year. So, I have one kid in school all day and one kid in preschool for half the day. Sounds easy enough, but suddenly, I have like 10 million things on my to-do list. I’m running here and there all day, and there are appointments and meetings and way too many places to be. I have no clue how in the world I’m going to survive when all four kids are in school. This means that dinners need to be easier. And this Paleo Hawaiian Chicken Sheet Pan dinner is just that: easy.

Preparation Tips

In my house, it gets a little crazy every night before dinner. There is homework to help with, books that need to be read, everyone fighting for my attention, and dinner to be made. So, I try to prep as much as I can before in the morning when I only have two kids at home, instead of four. For this Paleo Hawaiian Sheet Pan Dinner, for instance, I chop the chicken and the vegetables into bite-size pieces. I put them into a bowl, and add the oils and the coconut sugar. Stir it to combine everything, and then cover the bowl and put in the refrigerator until I’m ready to start cooking.

Serving Suggestions

This Paleo Hawaiian Chicken is delicious served over cauliflower rice, or real rice if you include that in your diet.

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Paleo Hawaiian Chicken Sheet Pan Dinner
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Yield: 4

Paleo Hawaiian Chicken Sheet Pan Dinner


  • 1 lb. boneless skinless chicken, cut into bite-sized pieces
  • 2 cups cubed fresh pineapple
  • 1 medium red bell pepper, diced
  • 1 medium green bell pepper, diced
  • 2 small sweet potatoes peeled and diced into small 1-inch cubes
  • 1 tablespoon toasted sesame oil
  • 1 teaspoon avocado oil
  • 1 tablespoon coconut palm sugar
  • 1 tablespoon unsweetened shredded coconut
  • 1 tablespoon lime juice


  1. Heat oven to 400 degrees F.
  2. Line a rimmed baking sheet with aluminum foil and spray with cooking spray.
  3. Place chicken, pineapple, peppers, and potatoes onto baking sheet.
  4. Drizzle with sesame oil and avocado oil; sprinkle with sugar and season with salt and pepper. Mix to coat all ingredients.
  5. Cook for 15 minutes; stir, and return to oven for an additional 10 minutes or until lightly browned and chicken is cooked through.
  6. Sprinkle with coconut and drizzle with lime juice just before serving.

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  • I try to keep this in my fridge at all times. The kids pick the veggies that they want in it, and when I hear “Mom, I’m hungry” for the 1242nd time, I tell them to help themselves to some veggies. I chop the veggies all at once and keep the extras in green containers or even ziplock bags in the fridge so I can refill it as needed. 😉Easy peasy and super healthy.
  • Whomp whomp. Don’t drink 🍷 and walk kids. If you do, you might sprain your ankle and still have pain from it 15 years later when you try to get in shape. 👎🏻
  • Monkey see, monkey do. What example are you setting? These two saw me start my workout today, rolled out the mats, and started doing kettlebell swings, stair jumps, and running in place. All on their own. 💪🏻
  • True story.
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  • I finally got these up on the blog today! https://www.adventuresofacavemom.com/philly-cheese-steak-stuffed-peppers/
  • My best 9!
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