Hawaiian Chicken Sheet Pan

Preheat Oven:
- Preheat oven to 400°F (200°C). Line a large sheet pan with parchment paper.
Make Marinade:
- In a small bowl, mix soy sauce, honey, olive oil, garlic, paprika, salt, and pepper.
Assemble Sheet Pan:
- Place chicken in the center of the pan. Arrange pineapple, bell peppers, and onion around the chicken.
- Drizzle marinade over everything, tossing the vegetables lightly to coat.
Bake:
- Bake 20–25 minutes, or until chicken is cooked through (internal temperature 165°F / 74°C) and vegetables are tender.
Serve:
- Garnish with chopped green onions or sesame seeds.
- Serve with rice or quinoa to soak up the juices.

Spicy version: Add a pinch of red pepper flakes or drizzle sriracha over the chicken before baking.
Extra caramelized flavor: Broil for 2–3 minutes at the end to get a golden glaze.
Veggie swap: Zucchini, snap peas, or carrots work great instead of bell peppers.
Marinate ahead: Let chicken sit in the marinade for 30 minutes to an hour for extra flavor.

This Hawaiian Chicken Sheet Pan is sweet, tangy, and bursting with flavor, and cleanup is a breeze since it’s all cooked on one pan. 🍍✨

If you like, I can also give a quick 10-minute version using pre-cooked chicken for super fast weeknight dinners. Do you want me to do that?