Tropical Hawaiian Chicken on a Sheet Pan: A Flavorful and Easy Dinner

Preheat your oven to 400°F (200°C) and line a sheet pan with parchment paper or lightly grease it to prevent sticking.
Prepare the Chicken:

Season the chicken breasts with salt, pepper, garlic powder, and ground ginger on both sides. Drizzle with a tablespoon of olive oil.
Make the Tropical Glaze:

In a small bowl, whisk together soy sauce, honey, rice vinegar, and chili flakes (if using). This will create a sweet and tangy glaze for the chicken and veggies.
Assemble the Sheet Pan:

Arrange the seasoned chicken breasts on the sheet pan. Add the sliced bell peppers, red onion, and pineapple chunks around the chicken.
Glaze the Chicken:

Brush the tropical glaze generously over the chicken breasts, ensuring they’re well-coated. Drizzle the remaining glaze over the vegetables and pineapple.
Bake the Meal:

Place the sheet pan in the preheated oven and bake for 20-25 minutes, or until the chicken is fully cooked through (internal temperature of 165°F or 74°C) and the vegetables are tender.
Serve:

Once the chicken is done, remove the pan from the oven. Let the chicken rest for a few minutes, then slice it if desired. Serve the tropical chicken with the roasted veggies and pineapple, garnished with fresh cilantro or parsley.
Serving and Storage Tips: