Hawaiian Chicken Sheet Pan

Ingredients:

• 4 boneless, skinless chicken breasts (or thighs)
• 1 tablespoon olive oil
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon smoked paprika (or regular paprika)
• 1/2 teaspoon ground ginger
• Salt and black pepper to taste
• 1/2 cup soy sauce (or tamari for gluten-free option)
• 1/4 cup honey
• 1/4 cup pineapple juice (from a can of pineapple)
• 1 tablespoon rice vinegar (or white vinegar)
• 1 tablespoon cornstarch (optional, for thickening sauce)
• 1 cup fresh pineapple chunks (or canned pineapple, drained)
• 1 bell pepper, sliced into strips (optional, for added color)
• 1 red onion, sliced (optional, for added flavor)
• 1 tablespoon sesame seeds (optional, for garnish)
• Fresh cilantro or green onions, chopped for garnish

Instructions:

1. Prepare the marinade:

• In a small bowl, whisk together the soy sauce, honey, pineapple juice, rice vinegar, garlic powder, onion powder, paprika, ginger, salt, and pepper.
• Taste the marinade and adjust the seasonings to your preference. If you prefer a thicker sauce, you can dissolve the cornstarch in a little cold water and stir it into the marinade before adding it to the chicken.

2. Marinate the chicken:

• Place the chicken breasts in a resealable plastic bag or a shallow dish.
• Pour the marinade over the chicken, ensuring it’s well coated. Seal the bag or cover the dish and refrigerate for at least 30 minutes (up to 4 hours) to allow the flavors to marinate.

3. Preheat the oven:

• Preheat your oven to 400°F (200°C).

4. Prepare the sheet pan:

• Line a large baking sheet with parchment paper or lightly grease it with cooking spray.
• After marinating the chicken, arrange the chicken breasts in the center of the prepared sheet pan.
• Add the sliced bell pepper, red onion, and pineapple chunks around the chicken. Feel free to also add any other vegetables you like (like zucchini, carrots, or snap peas).

5. Bake the dish:

• Bake in the preheated oven for 20-25 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and is cooked through.
• If you’d like a little extra caramelization on the chicken and pineapple, you can broil the dish for the last 2-3 minutes, watching carefully so it doesn’t burn.

6. Serve:

• Once the chicken is cooked, remove the sheet pan from the oven and sprinkle with sesame seeds, fresh cilantro, or green onions for garnish.
• Serve the Hawaiian chicken and vegetables with rice or noodles for a complete meal.

Tips:

• For extra flavor, you can add a small amount of sriracha or chili flakes to the marinade for a bit of heat.
• Vegetable options: Feel free to swap the bell pepper and onion for other vegetables such as broccoli, snap peas, or carrots.
• Make it a full meal: Serve this dish with steamed rice, quinoa, or cauliflower rice for a hearty, complete meal.
• Storage: Leftovers can be stored in an airtight container in the fridge for up to 3 days.

This Hawaiian Chicken Sheet Pan recipe is not only easy to make but also bursting with tropical flavors. It’s perfect for busy nights when you want something healthy, delicious, and easy to clean up! Enjoy!