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**Hawaiian Chicken Sheet Pan: A Sweet and Savory One-Pan Meal**
When you’re looking for a dinner that’s easy to prepare, packed with flavor, and quick to clean up, a sheet pan recipe is the way to go. This **Hawaiian Chicken Sheet Pan** recipe combines the tangy sweetness of pineapple with the savory goodness of chicken and roasted vegetables. It’s a colorful, balanced, and delicious dish that will transport your taste buds to a tropical paradise.
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### **Why You’ll Love Hawaiian Chicken Sheet Pan**
– **Quick Prep and Cleanup**: Everything cooks on one sheet pan, making it a hassle-free meal.
– **Bursting with Flavor**: The sweet and tangy glaze pairs beautifully with the chicken and roasted veggies.
– **Family-Friendly**: A perfect blend of sweet and savory that even picky eaters will enjoy.
– **Customizable**: Easily swap out veggies or adjust the glaze to suit your taste.
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### **Ingredients You’ll Need**
#### For the Chicken and Veggies:
– 1½ lbs boneless, skinless chicken thighs (or chicken breasts)
– 2 cups fresh pineapple chunks (or canned, drained)
– 1 red bell pepper, diced
– 1 yellow bell pepper, diced
– 1 red onion, sliced into wedges
– 1 cup snap peas or green beans (optional)
– 2 tbsp olive oil
– Salt and black pepper to taste
#### For the Hawaiian Glaze:
– ½ cup pineapple juice (reserved from the fresh or canned pineapple)
– ¼ cup soy sauce (use low-sodium if preferred)
– 2 tbsp honey or brown sugar
– 1 tbsp rice vinegar (or apple cider vinegar)
– 2 cloves garlic, minced
– 1 tsp grated fresh ginger
– 1 tbsp cornstarch mixed with 2 tbsp water (for thickening)
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