Sheet Pan Hawaiian Chicken


  • 3 pounds chicken tenderloins
  • 1 tablespoon chili powder
  • 3 teaspoons ground cumin 
  • 1-1/2 tablespoons minced garlic
  • 1 teaspoon Adobo seasoining
  • 1/2 teaspoon black pepper
  • 2 tablespoons olive oil
  • 2 tablespoons fresh lime juice
  • 1 large onion, cut into wedges
  • 4 large bell peppers (assorted colors), cut into 1-inch pieces 
  • 1/2 medium pineapple, peeled, cored and cut into bite sized chunks 
  • Toasted sesame seeds, for garnish


  1. Preheat oven to 425 degrees and line a large baking pan with parchment paper or silicone pad.
  2. In a large glass bowl combine chili powder, cumin, garlic, olive oil, lime juice, Adobo and pepper.
  3. Add in the chicken tenderloins and stir well to coat.
  4. Carefully stir in the onions, peppers, pineapple chunks and lime juice until everything is well coated.
  5. Spread the mixture onto the prepared sheet pan.
  6. Bake in the oven for 20-30 minutes or until chicken is cooked through, stirring half way through.
  7. Set the oven to broil and cook for a couple of minutes more, or until the veggies are tender and lightly browned.
  8. Serve as is or over rice, greens or cauliflower mash, garnished with toasted sesame seeds.

The original recipe for this healthy and delicious sheet pan dinner can be found here.

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