Hawaiian Sheet Pan Chicken with Pineapples and Peppers

Hawaiian Sheet Pan Chicken with Pineapples and Peppers

Ingredients:

• 1.5 lbs boneless, skinless chicken breasts or thighs (cut into bite-sized chunks)
• 2 cups fresh pineapple chunks (or canned, drained)
• 1 red bell pepper (diced)
• 1 yellow bell pepper (diced)
• 1 medium onion (chopped)
• 2 tablespoons olive oil
• 1/4 cup soy sauce
• 2 tablespoons honey (or brown sugar)
• 1 tablespoon sesame oil (optional)
• 1 teaspoon garlic powder
• 1 teaspoon ginger powder
• 1/2 teaspoon red pepper flakes (optional, for a spicy kick)
• Salt and black pepper to taste
• Fresh parsley or cilantro (chopped, for garnish)

Instructions:

1. Preheat Oven:
   • Preheat your oven to 400°F (200°C). Line a large sheet pan with parchment paper or lightly grease it.
2. Prepare the Marinade:
   • In a small bowl, whisk together the soy sauce, honey, sesame oil, garlic powder, ginger powder, and red pepper flakes. Set aside.
3. Season the Chicken and Vegetables:
   • In a large mixing bowl, toss the chicken chunks, pineapple, bell peppers, and onion with olive oil, salt, and black pepper.
4. Combine with Marinade:
   • Pour the marinade over the chicken and vegetables, ensuring everything is evenly coated.
5. Assemble on Sheet Pan:
   • Spread the chicken and vegetable mixture onto the prepared sheet pan in a single layer.
6. Bake:
   • Bake in the preheated oven for 20-25 minutes, or until the chicken is fully cooked (internal temperature of 165°F or 74°C) and slightly caramelized. For extra browning, broil for an additional 2-3 minutes.
7. Garnish and Serve:
   • Remove from the oven and sprinkle with fresh parsley or cilantro. Serve hot over rice or noodles for a complete meal.

Let me know if you’d like adjustments or variations for this recipe!