Hawaiian Chicken Sheet Pan

Serving: Serve this dish over steamed rice or quinoa to soak up the delicious sauce.
Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in the oven for best results.
Variations:
Add Veggies: You can add other vegetables like zucchini, broccoli, or carrots to the sheet pan.
Spicy Kick: Add a pinch of red pepper flakes or a drizzle of sriracha to the marinade for some heat.
FAQ:
Can I use chicken thighs instead of breasts?

Yes, boneless, skinless chicken thighs would work great in this recipe and add extra juiciness.
Can I make this ahead of time?

Yes, you can marinate the chicken and chop the vegetables ahead of time. Store them separately in the fridge, then roast them on the sheet pan when ready to cook.
Can I use frozen pineapple?

Fresh pineapple is best, but frozen pineapple can be used if you thaw and drain it before roasting.
This Hawaiian Chicken Sheet Pan is the perfect combination of sweet, savory, and satisfying flavors. Enjoy a tropical-inspired dinner without the hassle!