2. Hawaiian Chicken Sheet Pan

Ingredients
1½ lb (about 3–4 pieces) boneless chicken thighs or breasts, cut into chunks
1 red bell pepper, sliced
1 green bell pepper, sliced
1 small red onion, cut into wedges
1½ cups pineapple chunks (fresh or canned, drained)
2 tbsp olive oil

Hawaiian Marinade / Sauce:
¼ cup soy sauce
3 tbsp pineapple juice (from the can or fresh)
2 tbsp honey or brown sugar
1 tbsp ketchup
1 tbsp rice vinegar or apple cider vinegar
2 garlic cloves, minced
1 tsp grated ginger
1 tsp cornstarch (optional, for thicker glaze)

Instructions
Preheat oven to 400°F (200°C). Line a large baking sheet with parchment paper or foil for easy cleanup.

Make the sauce: In a bowl, whisk soy sauce, pineapple juice, honey, ketchup, vinegar, garlic, and ginger. (If you want it thick, whisk in cornstarch.)

Marinate the chicken: Toss chicken pieces in half of the sauce. Let sit 15–30 minutes (or up to overnight in the fridge).

Arrange on sheet pan: Spread marinated chicken, bell peppers, onion, and pineapple chunks on the sheet pan. Drizzle with olive oil and toss lightly to coat.

Bake 20–25 minutes, flipping once halfway, until chicken is cooked through and caramelized on the edges.

Glaze and finish: Brush or drizzle the remaining sauce over everything in the last 5 minutes of baking for that glossy Hawaiian flavor.

Serve with: Steamed jasmine rice, coconut rice, or even over greens for a lighter option.