Hawaiian Chicken Sheet Pan
 
Ingredients:
6 boneless, skinless chicken thighs
2 cups pineapple chunks, drained
1 red bell pepper, sliced
1 green bell pepper, sliced
1 yellow bell pepper, sliced
1 red onion, sliced
2 tablespoons olive oil
1/4 cup soy sauce
3 tablespoons honey
2 cloves garlic, minced
1 teaspoon ginger, minced or paste
1/2 teaspoon salt
1/2 teaspoon black pepper
1 tablespoon sesame seeds, optional
2 tablespoons chopped green onions

Instructions:
Preheat oven to 400°F. Line a large sheet pan with parchment paper or lightly grease it.
Place chicken thighs, pineapple chunks, bell peppers, and red onion on the sheet pan.
In a bowl, whisk together olive oil, soy sauce, honey, garlic, ginger, salt, and black pepper.
Pour the sauce evenly over the chicken and vegetables, then toss the vegetables lightly to coat.
Bake for 25 to 30 minutes, until the chicken is cooked through and the vegetables are tender.
Broil for 2 to 3 minutes for extra caramelized edges.
Sprinkle with sesame seeds and green onions before serving. Serve hot over rice or noodles