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:
Preheat Oven:
Preheat your oven to 400°F (200°C). Line a large sheet pan with parchment paper or lightly grease it.
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.
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.
Combine with Marinade:
Pour the marinade over the chicken and vegetables, ensuring everything is evenly coated.
Assemble on Sheet Pan:
Spread the chicken and vegetable mixture onto the prepared sheet pan in a single layer.
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.
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!