Hawaiian Chicken Sheet Pan

1. Preheat oven to 400°F (200°C).
2. Prepare the chicken: Pat the chicken breasts or thighs dry with paper towels. Season both sides with olive oil, garlic powder, onion powder, paprika, ginger, salt, and pepper.
3. Prepare the vegetables: On a sheet pan, arrange the pineapple chunks, bell peppers, onion, and zucchini. Drizzle with a little olive oil and season with salt and pepper.
4. Make the sauce: In a small bowl, mix together the soy sauce, honey, and vinegar.
5. Add the chicken: Place the seasoned chicken on the sheet pan, nestling it among the vegetables and pineapple. Drizzle the sauce over the chicken and vegetables.
6. Roast the sheet pan: Bake in the preheated oven for about 25-30 minutes, or until the chicken reaches an internal temperature of 165°F (75°C) and the vegetables are tender. You may want to toss the veggies halfway through for even cooking.
7. Serve: Garnish with fresh cilantro or green onions, if desired. Serve the Hawaiian chicken with rice or your favorite side dish.

Tips:

• For extra flavor, marinate the chicken in the sauce mixture for 30 minutes to an hour before cooking.
• Add some chili flakes or a diced jalapeño for a bit of heat.
• Use boneless chicken thighs for extra juiciness and flavor.

This Hawaiian Chicken Sheet Pan combines sweet, savory, and tangy elements for a well-rounded and delicious meal that’s perfect for a busy weeknight!