Hawaiian Chicken Sheet Pan

• portions: 4 servings
• temps actif: 30 minutes
• temps total: 1 hour 10 minutes

Ingrédients

4 boneless, skinless chicken breasts (or thighs, if preferred)

1 cup fresh pineapple chunks (or canned, drained)

1 bell pepper, sliced (red or yellow)

1 medium onion, sliced

2 tablespoons olive oil

Salt and pepper, to taste

1/4 cup soy sauce

1/4 cup honey

2 tablespoons rice vinegar

1 tablespoon sesame oil (optional, for extra flavor)

2 garlic cloves, minced

1 teaspoon grated ginger (optional, for extra zing)

Instructions

Preheat the oven:

Preheat your oven to 400°F (200°C) and line a sheet pan with parchment paper or foil for easy cleanup.

Prepare the chicken and vegetables:

Place the chicken breasts on the sheet pan. Arrange the pineapple chunks, bell pepper slices, and onion slices around the chicken. Drizzle everything with olive oil and season with salt and pepper.

Make the glaze:

In a small bowl, whisk together the soy sauce, honey, rice vinegar, sesame oil, garlic, and ginger (if using). Pour the glaze over the chicken and vegetables, making sure everything is well-coated.

Roast the chicken and vegetables:

Place the sheet pan in the preheated oven and bake for 20-25 minutes, or until the chicken reaches an internal temperature of 165°F (75°C). The vegetables should be tender and the chicken should be golden brown.

Serve and enjoy:

Remove the sheet pan from the oven and let it rest for a few minutes. Serve the chicken and vegetables together, drizzling any extra glaze over the top for added flavor.

Nutrition

• Calories: 300 cal