Spring Sheet Pan Chicken Dinner

When spring finally decides to emerge here in the mountains I couldn’t be more excited. The fresh air, blooming flowers and longer sunnier days are simply the best.

When I think of spring dinners, foods with color fill my mind…bright salads, pastas loaded with veggies, plenty of dishes topped with eggs, and simple chicken dinners laden with my favorite spring veggies.

Today I’m sharing one of those simple chicken dinners, but with a Hawaiian twist! One of my most desired flavors is Hawaiian BBQ, it’s sweet and spicy, and I always pair it with fresh pineapple…my favorite!

SERVINGS - 4-6, PREP TIME - 10 minutes, ACTIVE TIME - 40 minutes


1 ½ pounds boneless, skinless chicken breasts

½ cup of your favorite BBQ sauce

¼ cup pineapple juice

1 head broccoli, cut into florets

1 orange or red pepper, sliced

6 radishes, halved

1 small pineapple, cut into rings or chunks

¼ cup olive oil

Kosher salt and pepper

1 jalapeno, seeded and sliced

Juice of 1 lime

1-2 teaspoons honey, to taste

¼ cup fresh cilantro, chopped


Preheat the oven to 425 degrees F.

In a small bowl, stir together the BBQ sauce and pineapple juice.

On a rimmed baking sheet, combine the chicken and half of the BBQ sauce. Toss well to evenly coat the chicken. Add the broccoli, bell pepper, radishes, and pineapple and toss with 2 tablespoons olive oil and a pinch of both salt and pepper. Arrange everything in an even layer and then transfer to the oven. Roast for 30-40 minutes, turning halfway through cooking until the chicken is cooked through and the veggies tender.

Meanwhile, make a Honey Lime Vinaigrette: combine the remaining 2 tablespoons olive oil, jalapeno, lime juice, honey, cilantro, and a pinch of both salt and pepper.

To serve, top the chicken with the Honey Lime Vinaigrette. Serve with rice.