Name: Hawaiian Chicken Sheet Pan Dinner
Total time: 1 h 10 min
Ingredients: 2 pounds boneless, skinless chicken breasts or thighs, cut into 1-inch pieces; 2 cups fresh pineapple chunks; 2 bell peppers (any color), cut into 1-inch pieces; 1 large red onion, cut into wedges; 3 cloves garlic, minced; 2 tablespoons fresh ginger, grated; 3 green onions, chopped for garnish; 1 tablespoon sesame seeds for garnish; For the Marinade:; 1/2 cup soy sauce; 1/4 cup pineapple juice; 3 tablespoons brown sugar; 2 tablespoons sesame oil; 2 tablespoons rice vinegar; 1 teaspoon black pepper

Ingredients

Scale

2 pounds boneless, skinless chicken breasts or thighs, cut into 1-inch pieces
2 cups fresh pineapple chunks
2 bell peppers (any color), cut into 1-inch pieces
1 large red onion, cut into wedges
3 cloves garlic, minced
2 tablespoons fresh ginger, grated
3 green onions, chopped for garnish
1 tablespoon sesame seeds for garnish
For the Marinade:
1/2 cup soy sauce
1/4 cup pineapple juice
3 tablespoons brown sugar
2 tablespoons sesame oil
2 tablespoons rice vinegar
1 teaspoon black pepper

Instructions

In a large bowl, whisk together all marinade ingredients until the brown sugar dissolves
Add chicken pieces to the marinade and refrigerate for 30 minutes to 2 hours
Preheat oven to 400°F (200°C)
Line a large sheet pan with parchment paper or aluminum foil
Remove chicken from marinade, reserving the liquid
Arrange chicken, pineapple chunks, bell peppers, and onion wedges on the prepared sheet pan
Pour half of the reserved marinade over the ingredients
Bake for 20-25 minutes, stirring halfway through
Switch to broil for the last 2-3 minutes to achieve caramelization
Garnish with chopped green onions and sesame seeds before serving