Hawaiian Chicken Sheet Pan

Instructions:

1. Preheat your oven to 400°F (200°C). Line a large sheet pan with parchment paper or lightly grease it.
2. In a small bowl, whisk together the soy sauce, honey, and vinegar to form the glaze. Set aside.
3. Spread the chicken pieces, pineapple, bell peppers, and red onion evenly across the sheet pan.
4. Drizzle with olive oil and sprinkle with garlic powder, paprika, salt, and pepper. Toss everything to coat well.
5. Pour the soy-honey glaze over the entire mixture, spreading it out with a spatula if needed.
6. Bake for 20–25 minutes, stirring once halfway through, until the chicken is cooked through and the vegetables are slightly caramelized.
7. For a crisp finish, broil for the last 2–3 minutes, watching closely to avoid burning.
8. Remove from oven, garnish with fresh parsley, and serve hot over rice or alongside your favorite side.

Variations :

• Use chicken thighs instead of breasts for extra juiciness.
• Add zucchini or snap peas for more veggie variety.
• For extra heat, mix in a dash of sriracha or red pepper flakes with the glaze.
• Swap rice for quinoa or cauliflower rice for a lighter option.

Tips :

• Cut all ingredients into similar sizes to ensure even cooking.
• Let the chicken marinate in the glaze for 15–30 minutes beforehand for deeper flavor.
• Line the pan for easier cleanup and to prevent sticking.
• Leftovers reheat well and can be wrapped in tortillas for an easy next-day lunch.

With its balance of sweet, savory, and tangy flavors, this Hawaiian Chicken Sheet Pan dinner brings a taste of the islands to your dinner table with minimal effort and maximum satisfaction.