Sheet Pan Hawaiian Pineapple Chicken

It’s no secret that I am in love with Sheet Pan dinner recipes. I love the ease of cooking both protein and veggies on two large sheet pans. Not only does it allow for easy prep, easy clean up and tons of different flavor combinations, but roasted vegetables are seriously the bomb. It’s by far the yummiest, most delicious way to cook them. Trust me on this, guys. If you haven’t tried any of my Sheet Pan Recipes please do so at your earliest convenience. You’ll see a few links at the end of this post to get you going.

Or, you could just try my latest Sheet Pan installment and give this amazing Sheet Pan Hawaiian Chicken and Veggies a go. The peppers and onions take on a fabulous flavor once roasted and the homemade Hawaiian sauce is amazing. It’s cooked on the stove top while the chicken and veggies roast in the oven and then poured over the top of the sheet pans creating a delightful, sticky coating that is down right scrumptious.

Hope some of you get a chance to try it!

Ingredients

• 1 (20 ounce) can pineapple chunks
• 1 red onion
• 2 green bell peppers
• 1 red bell pepper
• 1 yellow bell pepper
• 3 chicken breasts (about 1 1/2 pounds)

SAUCE:

• 1 C of pineapple juice
• 1/4 C water
• 3/4 C apple cider vinegar
• 2 tsp soy sauce
• 1 tsp chicken bullion granules
• 1 C sugar
• 1 Tb brown sugar
• 2 Tb cornstarch
• 1/2 tsp garlic powder
• 1/4 tsp ginger
• 1/2 tsp lemon pepper

Instructions

1. Preheat your oven to 420 degrees.
2. Grab a (20 ounce) can of pineapple chunks. Pour as much juice as you can into a large glass measuring cup.
3. ........................................

for full recipes please see : jamiecooksitup.net

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