Hawaiian Chicken Sheet Pan

Ingredients

• 4 boneless, skinless chicken breasts, cubed
• 1 red bell pepper, chopped
• 1 yellow bell pepper, chopped
• 1 red onion, chopped
• 2 cups pineapple chunks (fresh or canned, drained)
• 3 tbsp olive oil
• 1/4 cup soy sauce
• 1/4 cup honey
• 2 tbsp rice vinegar (or apple cider vinegar)
• 2 garlic cloves, minced
• 1 tsp grated ginger
• 1/4 tsp black pepper
• 1/2 tsp salt
• 1 tbsp cornstarch (optional, for thickening sauce)
• Cooked white or brown rice (for serving)
• Chopped green onions and sesame seeds (optional, for garnish)

Instructions

1. Preheat the Oven:
   • Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper or aluminum foil for easy cleanup.
2. Prepare the Chicken and Vegetables:
   • In a large bowl, combine the cubed chicken, bell peppers, red onion, and pineapple chunks.
3. Make the Sauce:
   • In a separate bowl, whisk together the olive oil, soy sauce, honey, rice vinegar, minced garlic, ginger, salt, and black pepper.
4. Coat the Chicken and Veggies:
   • Pour half of the sauce over the chicken and vegetables, tossing to coat evenly. Reserve the other half of the sauce for later.
5. Bake:
   • Spread the chicken and vegetable mixture in a single layer on the prepared baking sheet.
   • Bake for 20-25 minutes, or until the chicken is cooked through and the vegetables are tender.
6. Optional Sauce Thickening:
   • While the chicken bakes, pour the reserved sauce into a small saucepan. Heat over medium heat. If you prefer a thicker sauce, mix 1 tablespoon of cornstarch with 1 tablespoon of water and stir it into the sauce. Cook until thickened.
7. Serve:
   • Drizzle the thickened sauce over the baked chicken and vegetables. Garnish with chopped green onions and sesame seeds if desired. Serve with cooked rice.

Serving Suggestions:
This Hawaiian-inspired dish is a perfect balance of sweet, savory, and tangy flavors. It’s quick, healthy, and ideal for busy weeknights!