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.
3. Sheet Pan Roasted Vegetables
Ingredients:
2 cups broccoli florets
2 cups Brussels sprouts, cut halved
1 lb baby potatoes, cut halved
1 red bell pepper, sliced
1 zucchini, sliced into half-moons
2 medium carrots, sliced diagonally
2 tbsp olive oil
1 tsp salt
1/2 black pepper
1 tsp garlic powder
1 tsp dried rosemary or thyme
1 tsp chili flakes
Instructions:
Preheat oven to 425°F (220°C).
Line a sheet pan with lightly oil it.
Combine vegetables in a large bowl and drizzle with olive oil.
Season with salt, pepper, garlic powder, rosemary, and chili flakes. Toss until evenly coated.
Spread evenly on the sheet pan — avoid overcrowding for even roasting.
Roast 25–30 minutes, flipping halfway through, until tender and golden brown.
Garnish with Parmesan cheese or fresh herbs before serving.
4. Sheet Pan Chicken with Vegetables
Ingredients
4 bone-in, skin-on chicken thighs (or breasts/drumsticks)
2 tbsp olive oil
1 tsp garlic powder
1 tsp paprika
1 tsp onion powder
1 tsp dried thyme (or Italian seasoning)
1 tsp salt
½ tsp black pepper
1 lb baby potatoes, halved
1 large carrot, cut into half-moons
1 red bell pepper, sliced
1 zucchini, cut into half-moons
1 lb Asparagus, cut
2 tbsp olive oil
1 tsp salt & ½ tsp pepper
Instructions
Preheat Oven – 400°F (200°C). Line a large sheet pan with parchment or foil.
Season Chicken – Rub chicken with olive oil, garlic powder, paprika, onion powder, Italian seasoning, salt, and pepper. Set aside.
Prepare Vegetables – Toss potatoes, carrots, and peppers with olive oil, salt, and pepper. (Save quick-cooking veggies like zucchini and asparagus to add later.)
Arrange on Pan – Spread seasoned chicken and harder veggies (potatoes + carrots + peppers) on the sheet pan.
Bake – Roast for 25 minutes. Remove pan, add zucchini and asparagus. Toss lightly.
Finish Roasting – Roast another 15–20 minutes, until chicken reaches 165°F (74°C) and veggies are tender and slightly caramelized.
Serve – Garnish with fresh parsley, lemon wedges, or a sprinkle of Parmesan cheese.
