Hawaiian Chicken Sheet Pan: A Sweet and Savory One-Pan Delight

Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper for easy cleanup.
Prepare the Chicken:

Place the chicken breasts or thighs on the prepared sheet pan. Season with salt, pepper, garlic powder, onion powder, and ground ginger on both sides.
Make the Sauce:

In a small bowl, whisk together the reserved pineapple juice, olive oil, soy sauce, and honey. Stir until the honey is fully dissolved and the sauce is well combined.
Assemble the Sheet Pan:

Pour the sauce evenly over the chicken. Arrange the pineapple chunks, sliced bell pepper, red onion, and baby carrots around the chicken on the baking sheet.
Bake the Chicken:

Place the sheet pan in the oven and bake for 25-30 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the vegetables are tender. Halfway through, you can baste the chicken with the pan juices to keep it moist and flavorful.
Serve:

Once baked, remove the sheet pan from the oven and let the chicken rest for a few minutes. Garnish with fresh chopped parsley or cilantro before serving.
Serving and Storage Tips: