Introduction to the Recipe
The Hawaiian Chicken Sheet Pan recipe is a flavorful, colorful, and incredibly easy way to bring tropical flavors into your kitchen. It combines juicy chicken, pineapple chunks, sweet bell peppers, and red onion, all roasted together on a single sheet pan. With a simple homemade sauce made from barbecue sauce, soy sauce, honey, and vinegar, every bite delivers the perfect balance of sweet, tangy, and savory. This meal is not only quick to prepare, but it also minimizes cleanup, making it ideal for weeknights or busy schedules.
This dish captures the essence of Hawaiian-inspired cooking, where bright ingredients and bold flavors take center stage. The use of pineapple adds natural sweetness and acidity, which complements the smokiness of the paprika and richness of the chicken. To get the best results, use fresh pineapple if available, or well-drained canned chunks to avoid excess moisture. Pineapple is a versatile fruit widely used in savory dishes across Polynesian and Asian cuisines. Learn more about its culinary use and historical roots through Pineapple, which explores how this fruit became a global favorite.
The addition of soy sauce introduces a savory umami element, balancing the sweetness of the honey and pineapple. It’s a key ingredient in many island-style marinades and sauces, giving dishes like this one a deep, rich base. Discover more about how this ingredient enhances flavor by visiting Soy Sauce, which details its role in flavor development. You can also check out Rice Bowl Recipes on Pinterest to see how similar ingredients are used in easy, customizable meals.
Beyond its tropical flavor, this sheet pan dinner is a nutritional win. Chicken provides lean protein, bell peppers and onions supply antioxidants and fiber, and pineapple boosts vitamin C content. It’s a well-balanced option that can be served over rice, noodles, or even on its own for a low-carb meal. For a more creative spin, browse One Skillet Meals on Pinterest for inspiration on how to plate or pair this dish with sides like coconut rice or grilled corn.
In terms of practicality, the Hawaiian Chicken Sheet Pan is designed to simplify dinner without sacrificing flavor. With minimal prep, a quick bake time, and easy cleanup, it fits seamlessly into weekly meal planning. If you’re seeking more recipes with this kind of efficiency and crowd-pleasing flavor, explore our internal guide to one-pan dinners that bring together smart cooking methods and bold seasoning.
Hawaiian chicken sheet pan dinner with pineapple and peppers
Description
This Hawaiian Chicken Sheet Pan features tender, juicy chicken roasted with pineapple, bell peppers, and onions, all glazed in a sweet, tangy, and smoky homemade sauce. It’s a fast, colorful, and flavor-packed meal that’s perfect for busy weeknights or meal prep, all made on one pan with easy cleanup.
Ingredients
Ingredients:
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1.5 lbs boneless, skinless chicken thighs or breasts, cut into bite-sized pieces
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2 cups pineapple chunks (fresh or canned, drained)
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1 red bell pepper, chopped
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1 green bell pepper, chopped
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1 small red onion, sliced
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2 tablespoons olive oil
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Salt and black pepper, to taste
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1 teaspoon garlic powder
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1 teaspoon smoked paprika
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1/2 teaspoon ground ginger
For the sauce:
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1/2 cup barbecue sauce
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2 tablespoons soy sauce
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1 tablespoon honey
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1 tablespoon rice vinegar
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1 clove garlic, minced
Instructions
Instructions:
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Preheat the oven to 400°F (200°C) and line a large sheet pan with parchment paper or foil.
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In a large bowl, toss the chicken pieces with olive oil, salt, pepper, garlic powder, paprika, and ground ginger until evenly coated.
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Spread the seasoned chicken on the prepared sheet pan.
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In the same bowl, toss the pineapple chunks, bell peppers, and red onion with a bit more olive oil and a pinch of salt and pepper.
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Arrange the vegetables and pineapple around the chicken on the sheet pan.
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In a small bowl, whisk together the barbecue sauce, soy sauce, honey, rice vinegar, and minced garlic to make the sauce.
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Drizzle half of the sauce over the chicken and vegetables, reserving the rest for serving.
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Bake for 20-25 minutes or until the chicken is cooked through and the vegetables are tender.
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Optionally, broil for 2-3 minutes at the end to get some caramelization on the edges.
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Remove from the oven, drizzle with the remaining sauce, and serve warm with rice or noodles.
Notes
Recipe Notes
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Use chicken thighs for more flavor, or breasts for a leaner version.
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Drain pineapple thoroughly to avoid excess moisture.
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Broil for 2–3 minutes for added caramelization and texture.
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Add chili flakes or hot sauce if you prefer a spicy kick.
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Double the sauce to use as a drizzle for rice or noodles.
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Store leftovers in individual meal prep containers for grab-and-go lunches.
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Serve over cauliflower rice or greens for a low-carb meal.
Why You’ll Love This Hawaiian Chicken Sheet Pan
The Hawaiian Chicken Sheet Pan isn’t just easy to make — it’s a game-changer for anyone who loves bold flavor, vibrant colors, and effortless cleanup. With everything cooked on a single sheet, you get a complete, well-rounded meal in less than 30 minutes, making it perfect for busy weeknights or simple weekend dinners.
Here’s why this dish will quickly become a household favorite:
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Tropical Flavors in Every Bite
The mix of pineapple, honey, and barbecue sauce delivers a sweet and tangy glaze that clings to the chicken and caramelizes beautifully in the oven. When combined with smoked paprika and garlic powder, it creates a flavor profile that’s rich, balanced, and irresistibly delicious. -
Colorful, Nutritious Ingredients
Bell peppers, red onion, and pineapple not only bring bold color to the pan but also offer essential nutrients like vitamin C, antioxidants, and fiber. This makes the meal as nourishing as it is flavorful. -
Simple Ingredients, Big Impact
You don’t need specialty items to create something special. Most of the ingredients — like soy sauce, garlic, and chicken thighs — are likely already in your kitchen. If you’re curious about how chicken fits into global cuisines and diets, take a look at Chicken as food, which breaks down its culinary versatility. -
One-Pan Convenience
Everything cooks together — meat, fruit, and veggies — so you’re not juggling multiple pots or pans. Cleanup is as simple as tossing the parchment or foil lining. Looking for more easy dinner solutions like this? Browse our internal collection of sheet pan recipes for meals that make smart use of your oven. -
Flexible and Customizable
This recipe adapts easily to your needs. You can swap chicken breasts for thighs, use fresh or canned pineapple, and even switch up the vegetables. Try it with broccoli, snap peas, or zucchini for a change in texture or seasonality.
For more inspiration on flavor-forward meal prep ideas, check out Meal Prep Bowls on Pinterest. These types of recipes are perfect for portioning and reheating, making this sheet pan chicken a smart addition to your weekly rotation.
And if you’re craving a little extra caramelization or smoky depth, just pop the pan under the broiler for a couple of minutes before serving. This step helps develop a glaze that sticks to the chicken and veggies, giving it that irresistible finish you’d expect from a grill or BBQ joint — but with a fraction of the effort.
Ingredient Breakdown and Substitutions
The ingredients in this Hawaiian Chicken Sheet Pan come together to create a dish that’s vibrant, flavorful, and satisfying. Each element plays a role in balancing sweet, savory, tangy, and smoky notes. This section breaks down each ingredient, highlighting its function in the recipe and offering smart substitutions to suit dietary needs, preferences, or what you have on hand.
Main Ingredients
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Boneless, Skinless Chicken Thighs or Breasts (1.5 lbs)
Chicken thighs are more flavorful and juicy, while chicken breasts are leaner and cook quickly. You can use either depending on your preference. For tips on cooking methods and how chicken fits into global cuisine, read more at Chicken as food. -
Pineapple Chunks (2 cups)
The signature sweet element in this dish. Fresh pineapple gives the best texture and caramelizes well, but canned (drained) pineapple is a convenient substitute. Pineapple’s role in savory dishes is well-documented in various cuisines—see how it enhances recipes in Pineapple. -
Red and Green Bell Peppers (1 each, chopped)
These provide crunch, color, and a mild sweetness that complements the sauce. Feel free to use yellow or orange peppers for added variety. -
Red Onion (1 small, sliced)
Offers a sharp contrast to the sweet elements. You can substitute with yellow onion or even shallots for a milder taste. -
Olive Oil (2 tablespoons)
Used to coat the chicken and vegetables before roasting, helping to distribute the seasonings evenly and promote browning. Avocado oil is a great alternative for high-heat roasting.
Seasonings
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Salt and Black Pepper (to taste)
Essential for flavor balance. Adjust depending on the saltiness of your soy sauce and barbecue sauce. -
Garlic Powder (1 teaspoon)
Provides a base layer of savory flavor. If you want more intensity, add fresh minced garlic or roasted garlic to the sheet pan. -
Smoked Paprika (1 teaspoon)
Adds depth and a subtle smokiness that balances the sweet glaze. You can substitute regular paprika or chipotle powder for a spicier kick. -
Ground Ginger (½ teaspoon)
Adds a warm, slightly spicy note that pairs beautifully with the pineapple and soy. Ground ginger is convenient, but fresh ginger can elevate the flavor if you have it.
Sauce Ingredients
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Barbecue Sauce (½ cup)
This forms the base of the glaze. Choose a tangy, tomato-based sauce without too much sugar for best results. Avoid overly sweet varieties, as pineapple and honey already bring natural sweetness. -
Soy Sauce (2 tablespoons)
Adds umami and saltiness to the sauce. Low-sodium soy sauce is a great alternative if you’re watching your salt intake. Learn more about its culinary importance through Soy Sauce. -
Honey (1 tablespoon)
Natural sweetness to balance the acidity and salt. Maple syrup or brown sugar can work in a pinch. -
Rice Vinegar (1 tablespoon)
Brightens the sauce with a mild tang. Apple cider vinegar or lime juice can be used as substitutes for a slightly different twist. -
Garlic (1 clove, minced)
Fresh garlic boosts the overall flavor and complements the sauce’s sweetness and acidity.
To see how these ingredients are used in modern, customizable meals, explore Rice Bowl Recipes on Pinterest, where sheet pan elements often get transformed into flavorful bowls with simple variations.
This ingredient list is easy to tweak depending on your pantry. If you’re out of fresh produce, frozen peppers and onions work just fine. For those following low-carb diets, try serving the chicken and vegetables over cauliflower rice instead of regular rice. For more on versatile dinner ideas using similar ingredients, check out our internal roundup of weeknight chicken recipes.
Kitchen Tools You’ll Need
Making the Hawaiian Chicken Sheet Pan is easy and efficient, thanks to a few essential kitchen tools that streamline the process. These tools help ensure even cooking, easy cleanup, and the best texture and flavor from each ingredient.
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Large Sheet Pan
A rimmed baking sheet ensures the ingredients stay contained while roasting. If you’re doubling the recipe, use two pans to avoid overcrowding, which can lead to steaming instead of roasting. -
Parchment Paper or Foil
Lining the sheet pan makes cleanup quick and prevents sticking. Parchment is ideal for even roasting, while foil is great for browning and easy lifting. -
Large Mixing Bowl
Use this to toss the chicken and veggies with oil and seasoning. A single bowl can be reused for both steps with a quick rinse. -
Small Bowl and Whisk
For mixing the barbecue sauce, soy sauce, honey, vinegar, and garlic into a smooth, flavorful glaze. -
Tongs or Spatula
Helpful for spreading out the chicken and vegetables evenly and flipping if needed during broiling. -
Sharp Knife and Cutting Board
For prepping the chicken, peppers, onion, and pineapple. A chef’s knife will help you get clean, even cuts for consistent cooking.
Step-by-Step Cooking Instructions
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Preheat the oven to 400°F (200°C) and line a sheet pan with parchment paper or foil for easier cleanup.
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Toss the chicken in a large bowl with olive oil, salt, black pepper, garlic powder, smoked paprika, and ground ginger. Mix until all pieces are evenly coated.
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Spread the seasoned chicken onto the prepared sheet pan, leaving space between pieces for even roasting.
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In the same bowl, toss the pineapple chunks, bell peppers, and sliced red onion with a little more olive oil and a pinch of salt and pepper.
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Arrange the vegetables and pineapple around the chicken on the sheet pan, ensuring they’re evenly spaced and not overcrowded.
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In a small bowl, whisk together the barbecue sauce, soy sauce, honey, rice vinegar, and minced garlic to make your glaze.
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Drizzle half of the sauce over the chicken and vegetables, reserving the rest for serving later.
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Bake for 20–25 minutes, or until the chicken is cooked through (165°F internal temperature) and the vegetables are tender. If using chicken breasts, check for doneness at 20 minutes.
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Broil for 2–3 minutes at the end to caramelize the edges and intensify the flavor. Watch closely to avoid burning.
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Remove from the oven, drizzle with the remaining sauce, and serve warm with your choice of rice, noodles, or over a bed of leafy greens for a lighter option.
Pro Tips for the Best Results
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Use chicken thighs for juicier, more flavorful bites, especially if you’re broiling at the end.
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Don’t overcrowd the pan; ingredients need space to roast, not steam.
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Broil for extra caramelization to get those delicious charred edges on the pineapple and peppers.
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Add a fresh element like chopped cilantro or green onions right before serving.
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Serve over coconut rice or jasmine rice to complete the tropical flavor experience.
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Double the sauce if you like things extra saucy, or want to use it as a dip or drizzle over rice.
Serving Suggestions
This Hawaiian Chicken Sheet Pan can be served in a variety of ways, depending on your preference or dietary needs:
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With Rice: Serve over steamed white rice, brown rice, or coconut rice for a tropical twist.
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With Noodles: Toss with lo mein or soba noodles for an Asian-inspired bowl.
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Low-Carb Option: Serve over cauliflower rice or a bed of greens.
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Meal Prep: Divide into containers with rice and a wedge of lime for a complete grab-and-go lunch.
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Family Style: Serve directly from the sheet pan with a side of steamed veggies or a fresh slaw.
Nutrition & Balanced Meal Tips
This sheet pan recipe is packed with a balance of nutrients:
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Protein from the chicken supports muscle repair and energy.
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Fiber and vitamins from the bell peppers and onions contribute to immune and digestive health.
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Antioxidants and vitamin C from the pineapple support skin health and boost immunity.
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Healthy fats from the olive oil help absorb fat-soluble vitamins and add satiety.
To make it even more balanced:
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Use low-sugar or no-added-sugar barbecue sauce to reduce total sugar.
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Choose low-sodium soy sauce to control salt intake.
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Add leafy greens on the side, like baby spinach or arugula, for added nutrients.
Recipe Variations
This recipe is easy to customize based on taste, season, or diet. Here are a few ideas:
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Spicy Hawaiian: Add red pepper flakes or drizzle with sriracha before serving.
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Vegan Version: Swap chicken for tofu or chickpeas, and use vegan barbecue sauce.
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Teriyaki Twist: Replace the sauce with teriyaki and top with sesame seeds.
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Tropical Boost: Add mango chunks or sliced bananas for an extra fruity element.
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Crispy Finish: Coat chicken in panko crumbs before baking for added crunch.
Storage and Meal Prep Tips
This recipe stores and reheats beautifully, making it a great meal prep choice.
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Refrigerate leftovers in airtight containers for up to 4 days.
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Freeze cooked chicken and vegetables (without rice) for up to 2 months. Thaw in the fridge overnight before reheating.
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Reheat in the oven at 350°F or in a skillet for the best texture. Microwave works too but may soften the veggies.
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Keep sauce separate if making ahead; drizzle fresh after reheating to revive flavor.
Common Mistakes to Avoid
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Overcrowding the sheet pan: This prevents caramelization and results in steamed veggies.
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Undercooking the chicken: Always check that it reaches 165°F internally.
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Skipping the broiler: This step adds extra flavor and improves texture.
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Using watery pineapple: Drain canned pineapple well to avoid a soggy dish.
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Uneven chopping: Cut everything uniformly for even cooking.
Frequently Asked Questions (FAQs)
Can I use frozen vegetables or pineapple?
Yes, but thaw and drain them completely to prevent excess moisture from making the dish soggy.
What kind of barbecue sauce works best?
A tangy, smoky BBQ sauce works great. Avoid overly sweet sauces unless balancing with extra vinegar or lime juice.
Can I substitute tofu or plant-based meat?
Absolutely. Firm tofu or seitan works well — just press it dry and marinate before baking.
Is this recipe gluten-free?
To make it gluten-free, use tamari instead of soy sauce and ensure your barbecue sauce is certified gluten-free.
Can I cook everything in an air fryer instead?
You can, in batches. Reduce the cooking time to 12–15 minutes at 375°F, shaking halfway through.
What should I serve this with?
Rice, noodles, or even flatbread work well. You can also turn it into a wrap or serve it in a bowl with leafy greens.
Ingredients:
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1.5 lbs boneless, skinless chicken thighs or breasts, cut into bite-sized pieces
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2 cups pineapple chunks (fresh or canned, drained)
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1 red bell pepper, chopped
-
1 green bell pepper, chopped
-
1 small red onion, sliced
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2 tablespoons olive oil
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Salt and black pepper, to taste
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1 teaspoon garlic powder
-
1 teaspoon smoked paprika
-
1/2 teaspoon ground ginger
For the sauce:
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1/2 cup barbecue sauce
-
2 tablespoons soy sauce
-
1 tablespoon honey
-
1 tablespoon rice vinegar
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1 clove garlic, minced
