Hawaiian Chicken Sheet Pan

Instructions:

1. Preheat Oven:
   Set your oven to 425°F (220°C) and line a large baking sheet with parchment paper.
2. Make the Marinade:
   In a large bowl, whisk together soy sauce, honey, sesame oil, rice vinegar, garlic powder, onion powder, salt, and pepper.
3. Marinate the Chicken:
   Add chicken chunks to the bowl and toss until evenly coated.
4. Arrange the Sheet Pan:
   Spread the marinated chicken evenly on the baking sheet. Scatter pineapple, bell peppers, and red onion around the chicken. Lightly spray or drizzle with olive oil.
5. Bake:
   Roast for 25–30 minutes, flipping the ingredients halfway through. Look for golden, caramelized edges and fully cooked chicken.
6. Finish and Serve:
   Remove from the oven, top with sliced green onions, and serve hot.

Variations:

• Swap in tofu or shrimp for a different protein.
• Use mango or papaya chunks instead of pineapple for a tropical twist.
• Add a chili garlic sauce to the marinade for a spicy upgrade.

Tips:

• For extra depth of flavor, let the chicken marinate for up to 2 hours in the fridge.
• Serve with coconut or jasmine rice to soak up the glaze.
• A fresh squeeze of lime just before serving brightens the whole dish.