Hawaiian Chicken Sheet Pan Dinner

1. Preheat oven to 400°F (200°C). Line a large sheet pan with parchment paper for easy cleanup.

2. Make the sauce:
   In a small bowl, whisk together the soy sauce, honey, rice vinegar, garlic powder, ginger, olive oil, salt, and pepper.

3. Arrange ingredients:
   Place the chicken breasts in the center of the sheet pan. Drizzle half of the sauce over the chicken.
   Scatter pineapple chunks, sliced peppers, and onions around the chicken. Drizzle the remaining sauce over the vegetables.

4. Roast:
   Bake for 25–30 minutes, or until the chicken is fully cooked through (internal temp should reach 165°F/74°C) and vegetables are tender and lightly caramelized.

5. Serve:
   Garnish with chopped fresh cilantro if desired. Serve hot over rice or with a side salad for a complete meal.

💡 Tip: For extra flavor, marinate the chicken in the sauce for 30 minutes before baking.

Let me know if you want a version with chicken thighs or turned into a freezer meal!