Partnership for Food Safety Education

FightBAC!

  • Food Safety Basics
    • The Core Four Practices
    • Featured Resources
  • Food Poisoning
    • About Foodborne Illness
    • Foodborne Pathogens
    • Causes & Symptoms
    • Food Safety Glossary
  • Food Safety Education
    • National Food Safety Education Month
    • Safe Poultry Handling
    • Food Safety Mythbusters
    • Prep Yourself: Delivery Food Is on the Way
    • The Story of Your Dinner
    • Flour & Home Food Safety
    • Safe Produce
    • Recall Basics
    • Go 40 or Below
    • Safety in All Seasons
  • K-12 Education
    • Curricula & Programs
    • Hands On
    • Kids Games & Activities
    • School Lunches
  • Child Care
    • Babies & Toddlers
    • Child Care Training
  • Safe Recipes
    • Safe Recipe Style Guide
    • Safe Recipe Activity for Middle School
    • Cookbooks
    • Appetizers
    • Side Dishes
    • Entrees
    • Desserts
  • Free Resources
    • Coronavirus Resources
    • Recorded Webinars
    • World Food Safety Day
    • Global Handwashing Day
    • Recursos en español
    • Evaluation Toolkit
  • About Us
    • Partnership & History
    • Board of Directors
    • Who Is Involved
    • PFSE Team
    • Brand Assets
    • BAC Fighter Ambassadors
    • Job Openings
    • Contact Us
  • Get Involved
  • Events
    • Upcoming Events
    • 2023 Conference
  • News & Blogs

Hawaiian BBQ Chicken Sheet Pan Dinner

Hawaiian BBQ Chicken Sheet Pan Dinner

Hawaiian BBQ Chicken Sheet Pan Dinner

Print Recipe Pin Recipe
Course entree

Ingredients
  

  • 32 oz boneless skinless chicken breasts (4 thick breasts)
  • 1/3 cup BBQ sauce
  • juice of 1 lime
  • 3/4 tsp chipotle powder, divided
  • 1 red bell pepper
  • 1 green bell pepper
  • 1 red onion
  • 3 cups fresh pineapple chunks
  • 1 tbsp olive oil
  • 1/2 tsp sea salt

Instructions
 

  • Wash hands with soap and water.
  • Preheat your oven to 350°F.
  • Add the chicken breasts to a large Ziploc bag. (Do not rinse raw poultry or meat.) To the bag, add the BBQ sauce, ½ tsp. chipotle powder and lime juice. Seal the bag and squish around until the chicken is well coated. Set the bag in a shallow pan and place on the bottom shelf of the refrigerator. Allow to marinate for 30 minutes. Do not reuse marinades used on raw foods.
  • Wash hands with soap and water after handling uncooked meat.
  • Gently rub red pepper, green pepper and onion under cold running water.
  • On a clean cutting board, chop the pineapple, onions and peppers into large chunks. Add everything to a large bowl with the olive oil, ¼ tsp. chipotle powder and salt. Toss until the veggies and fruit are well coated.
  • Add the veggies and pineapple to a sheet pan that has been sprayed with non-stick spray. Create 4 openings with the veggies for the chicken breasts.
  • Remove the chicken from the refrigerator and nestle the chicken into the openings on the sheet pan. Wash hands with soap and water.
  • Bake at 350°F for 30-40 minutes, until internal temperature reaches165 °F on food thermometer. (Bake time will depend on the thickness of the chicken breasts.)
  • Serve immediately with extra, fresh BBQ sauce on the side.

Notes

This recipe was developed using the Safe Recipe Style Guide at SafeRecipeGuide.org
Share on Twitter Print Recipe Pin Recipe Share on Facebook

Copyright © 2023 · Partnership for Food Safety Education

Facebook Twitter Pinterest Linkedin Instagram Youtube Youtube Envelope
Privacy Policy | Terms and Conditions | Disclaimer