Hawaiian Chicken & Pineapples


  •  2 pounds chicken tenderloins
  • 3 tsp chili powder
  • 2 tsp ground cumin
  • 3 fresh garlic cloves, minced
  • sea salt and freshly ground black pepper, to taste
  • 2 Tbsps coconut oil, melted
  • 1 large sweet onion, cut into wedges
  • 4 large bell peppers (assorted colors), cut into 1’’ pieces
  • 1 Tbsp minced seeded jalapeno pepper *optional
  • 1/2 medium pineapple, peeled, cored and cut into bite sized chunks as shown
  • 2 Tbsp fresh lime juice
  • 1 Tbsp sesame seeds
  • a small bunch of fresh cilantro, chopped


Step 1

Preheat the oven to 425 f. and line a large, flat rimmed sheet pan with parchment paper.

Step 2

In a large glass bowl mix chicken with chili powder, cumin, garlic, coconut oil, sea salt, and pepper. Stir well to coat.

Step 3

Add the onion, peppers, pineapple and lime juice then gently toss to combine well.

Step 4

Spread in a single layer on your prepared sheet pan. Roast for 10-12 minutes then broil for a couple of minutes more, or until the veggies are lightly brown and chicken is cooked through.

Step 5

Garnish with sesame seeds and fresh chopped cilantro and enjoy!




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