Hawaiian Chicken Sheet Pan

Serving: Serve the chicken and vegetables directly from the sheet pan for a fun and casual dinner. This dish pairs well with steamed rice or quinoa to soak up the delicious juices.
Storage: Leftovers can be stored in an airtight container in the fridge for up to 3 days. Reheat in the microwave or oven until warmed through.
Variations:

Add more veggies: You can add other veggies like zucchini, carrots, or sweet potatoes for more variety.
Spicy kick: Add some red pepper flakes or a splash of hot sauce to the marinade for a spicy twist.
Grilled Version: For a smoky flavor, grill the chicken and veggies instead of roasting them.
FAQ:

Can I use frozen chicken breasts?
It’s best to use fresh chicken for this recipe, but if you’re using frozen, make sure they are fully thawed before marinating and cooking.
Can I make this recipe ahead of time?
Yes, you can marinate the chicken the night before and store it in the fridge. Just pop it in the oven when you’re ready to cook!
This Hawaiian Chicken Sheet Pan is a flavorful and easy meal that combines the sweetness of pineapple with the savory goodness of chicken. It’s a perfect option for busy days or when you want something quick, delicious, and tropical!