Hawaiian-Inspired Sheet Pan Chicken

Ingredients

For the marinade:

• 1/3 cup extra virgin olive oil
• 1/3 cup reduced-sodium soy sauce
• 3 tablespoons brown sugar
• 4 garlic cloves, grated
• 2 teaspoons grated fresh ginger
• 1 teaspoon dry mustard
• 1 teaspoon wild sumac
• 1/2 teaspoon red pepper flakes

For the chicken and vegetables:

• 4 cups pineapple chunks from a fresh pineapple
• 1 large red bell pepper 
• 1 large yellow bell pepper
• 1 large red onion
• 1-1/2 pounds boneless, skinless chicken breasts or thighs

Directions

Step 1

In a medium bowl, whisk together the marinade ingredients; set aside. 

Step 2

Cut each pepper into 1-inch squares and add to a large bowl. Peel and cut the onion into 8 wedges, then cut each wedge in half; add to the bowl with the bell peppers. Finally, cut the chicken into 1-inch cubes and add to the bowl. Pour on the marinade and toss to coat. Marinate for 1 hour (you can also marinate overnight in the fridge).

Step 3

While the chicken marinates, prepare the pineapple. Start by cutting off and discarding the top and bottom. Stand it up on your cutting board and use a serrated knife, working from top to bottom, to cut off the peel in strips. Next, use the knife to cut the pineapple in half, then into quarters. Make V-shaped cuts in each quarter to remove and discard the tough core. Cut each of the four sections into roughly 1-inch pieces. Transfer 4 cups to a bowl and set aside (enjoy any leftover pineapple at another meal).

Step 4

When ready to cook, preheat your oven to 400°F and line a rimmed sheet pan with parchment paper. Transfer the chicken and vegetables to the sheet pan and roast for 15 minutes. Then carefully top with the pineapple and any juice in the bowl; roast for another 10 minutes.

Step 5

Set your oven to broil and place the sheet pan under your broiler for 3 minutes for a caramelized finish.