Ingredients

• 1–1.5 lbs chicken breast or boneless skinless chicken thighs cut into cubes
• 1 red bell pepper
• 1 orange bell pepper
• 1/2 red onion cut into chunks
• 1 cup pineapple chunks
• 1/2 cup Primal Kitchen Foods Hawaiian BBQ Sauce + more for drizzling
• 1 tbs avocado oil
• 1/4 tsp salt
• Juice of 1 lime
• Cilantro and white sesame seeds for garnish

Instructions

1. Preheat oven to 350°F. Line a baking sheet with parchment paper and lightly coat it with avocado oil spray.
2. Season the chicken by placing the cubed chicken breast in a mixing bowl. Add salt, pepper, and avocado oil.
3. Add the vegetables and sauce. Place the diced bell peppers, red onion, and Hawaiian BBQ sauce into the bowl with the chicken. Use your hands to mix everything together so the chicken and vegetables are evenly coated.
4. Bake the mixture. Spread the chicken and vegetables onto the prepared baking sheet and place it in the oven. Cook for 20 minutes.
5. Add the pineapple. Remove the baking sheet from the oven, scatter the pineapple chunks over the top, and return it to the oven. Continue baking for another 10–20 minutes, or until the chicken reaches an internal temperature of 165°F.
6. Finish the dish. Take the pan out of the oven and squeeze fresh lime juice over the entire sheet pan. Sprinkle with cilantro and sesame seeds for garnish.
7. Serve. Enjoy the chicken and vegetables over cauliflower rice for a lower-carb paleo/Whole30 option, or serve with white rice for a gluten-free meal.