Hawaiian Chicken Sheet Pan Dinner (Print Version)

# Ingredients:

→ Main

01 - 600 g boneless chicken breasts
02 - 2 bell peppers, assorted colors, sliced into strips
03 - 1 red onion, cut into wedges
04 - 300 g fresh pineapple, cut into chunks

→ Marinade

05 - 60 ml soy sauce
06 - 2 tablespoons brown sugar
07 - 3 garlic cloves, minced
08 - 1 tablespoon fresh ginger, grated
09 - 2 tablespoons olive oil
10 - 1/2 teaspoon salt
11 - 1/4 teaspoon black pepper

# Instructions:

01 - Preheat the oven to 200°C and line a large baking sheet with parchment paper.
02 - Cut chicken breasts into pieces approximately the size of golf balls. Slice the bell peppers into strips and cut the red onion into wedges. Prepare the pineapple by cutting it into chunks.
03 - In a large bowl, whisk together soy sauce, brown sugar, minced garlic, grated ginger, olive oil, salt, and black pepper until well combined.
04 - Add the chicken pieces to the bowl and toss with half of the marinade. Add the sliced peppers, red onion wedges, and pineapple chunks, then drizzle with the remaining marinade. Mix thoroughly to ensure even coating.
05 - Spread the chicken, vegetables, and pineapple in a single, even layer on the prepared baking sheet to avoid overcrowding.
06 - Roast in the preheated oven for 25–30 minutes, turning the ingredients halfway through, until the chicken reaches 74°C internal temperature and the vegetables are tender and caramelized.
07 - Remove the sheet from the oven and allow the dish to rest for 5 minutes before serving.

# Notes:

01 - Ensure the oven is fully preheated to promote proper caramelization. Avoid overcrowding for evenly roasted results.
02 - Add a dash of sriracha for heat or substitute mango for pineapple for variation. For crunch, scatter cashews over the dish during the last 5 minutes of roasting.
03 - Serve over coconut rice for a tropical accompaniment.