Hawaiian Chicken Sheet Pan

• Drizzle the glaze evenly over the chicken, vegetables, and pineapple, ensuring everything is coated.

6. Roast the sheet pan:

• Place the sheet pan in the preheated oven and roast for 25-30 minutes, or until the chicken is cooked through and the internal temperature reaches 165°F (75°C). The vegetables should be tender and slightly caramelized.

7. Garnish and serve:

• Once the chicken is done, remove the pan from the oven. Garnish with chopped fresh cilantro or parsley and sprinkle sesame seeds on top for an added touch.
• Serve the chicken, vegetables, and pineapple over rice or quinoa if desired.

Tips:

• Customize the vegetables: You can add other vegetables like zucchini, carrots, or snap peas to the sheet pan.
• Use chicken thighs: For extra flavor and juiciness, you can use boneless, skinless chicken thighs instead of breasts.
• Pineapple options: If you can’t find fresh pineapple, canned pineapple works just as well. Just be sure to drain it thoroughly before using it.
• Extra sauce: If you like more sauce, you can double the glaze ingredients to pour over the chicken and rice when serving.

This Hawaiian Chicken Sheet Pan meal is quick, full of flavor, and easy to clean up. The combination of savory, sweet, and tangy flavors makes it a satisfying dish for any night of the week. Enjoy!