Hawaiian Chicken Sheet Pan

 Here’s a delicious and easy Hawaiian Chicken Sheet Pan recipe for you:

Ingredients:

• For the Chicken and Vegetables:
  • 4 boneless, skinless chicken breasts (or thighs)
  • 1 red bell pepper, sliced
  • 1 yellow bell pepper, sliced
  • 1 red onion, sliced
  • 1 zucchini, sliced
  • 1 cup pineapple chunks (fresh or canned, drained)
  • 2 tbsp olive oil
  • Salt and pepper to taste
• For the Marinade/Sauce:
  • 1/4 cup soy sauce
  • 1/4 cup honey
  • 2 tbsp apple cider vinegar
  • 2 tbsp ketchup
  • 2 cloves garlic, minced
  • 1 tsp grated ginger (optional)
  • 1 tbsp sesame oil (optional)
  • 1/4 tsp red pepper flakes (optional for some heat)

Instructions:

1. Preheat the oven to 400°F (200°C).
2. Prepare the marinade: In a small bowl, whisk together the soy sauce, honey, apple cider vinegar, ketchup, minced garlic, grated ginger, sesame oil, and red pepper flakes (if using).
3. Marinate the chicken: Place the chicken breasts in a shallow dish or Ziploc bag. Pour half of the marinade over the chicken, making sure it is well-coated. Let it marinate for at least 15-20 minutes (or up to 2 hours for more flavor). Reserve the other half of the marinade for later.
4. Prepare the sheet pan: While the chicken is marinating, line a large baking sheet with parchment paper or lightly grease it with cooking spray.
5. Prepare the vegetables: Arrange the sliced bell peppers, onion, and zucchini on the sheet pan. Drizzle with olive oil and season with salt and pepper. Toss to coat evenly.
6. Add the chicken: Place the marinated chicken breasts on the sheet pan among the vegetables.
7. Roast in the oven: Roast for about 25-30 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the vegetables are tender. About halfway through, spoon some of the reserved marinade over the chicken and vegetables to enhance flavor.
8. Add pineapple: In the last 5-10 minutes of roasting, sprinkle the pineapple chunks over the chicken and vegetables. Let them roast for the remaining time, allowing the pineapple to caramelize slightly.
9. Serve: Once everything is cooked, remove the sheet pan from the oven. Slice the chicken and serve it with the roasted vegetables and caramelized pineapple. Drizzle any leftover sauce from the sheet pan over the dish for extra flavor.

Tips:

• Serve with rice or quinoa for a complete meal.
• You can use chicken thighs instead of breasts for more flavor and juiciness.
• For extra flavor, sprinkle some toasted sesame seeds on top before serving.