Sheet Pan Hawaiian BBQ Sausage
with pineapple / bell pepper
Full of sweet and savory flavors, pineapple and BBQ sauce give this easy sheet pan meal a Hawaiian vibe. A grill-friendly version of this meal using foil packets was featured in 2019.
Ingredients
- Bell peppers, any color - 2 , sliced
- Onions, medium - 1 , sliced
- Garlic - 2 cloves , chopped
- Squash, summer or zucchini - 1 lb , ½” / 1.3 cm slices
- Sausage, any pre-cooked or smoked variety - 16 oz , sliced (chicken sausage works well)
- Pineapple, fresh - 12 oz , chopped
- Oil, cooking - 1 1/2 Tbsp
- Oregano, dried - 1 tsp
- Salt - 1/2 tsp
- Black pepper - 1/4 tsp
- BBQ sauce - 1/3 cup , plus more for serving (use your favorite paleo-friendly brand)
Prep
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Bell peppers / Onions / Garlic / Squash / Sausage - (If prepping right before cooking, get oven heating before continuing with prep.) Prep as directed and combine. (Can be done up to 5 days ahead)
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Pineapple - Chop pineapple. (Can be done 1 day ahead)
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Make
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Heat oven to 400F / 204C.
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Toss bell peppers, onions, garlic, squash, and sausage with cooking oil, oregano, salt, and black pepper. Spread out in a single layer on a large sheet pan (or use two sheet pans if it won't all fit comfortably on one).
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Place in the heated oven and roast until vegetables are tender and sausage is beginning to brown in spots, ~20 minutes.
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In the last few minutes of cooking, top vegetables and sausage with pineapple and BBQ sauce. Stir to combine.
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Serve vegetables, sausage, and pineapple with some extra BBQ sauce, if you'd like. Enjoy!
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