Sheetpan Maui Chicken and Pineapple Fried Rice

Toss chicken with about 1/2 bottle of the HIGH TIDE MAUI SAUCE. Cover and refrigerate for at least 3 hours and up to overnight. Remove from fridge 30 minutes before you are ready to cook.

Heat oven to 525°F and place a large rimmed sheet pan on the middle rack.

In a large bowl, toss the shallots and peppers with 2 Tbsp olive oil and the sesame oil. Season lightly with salt and freshly ground pepper.

Carefully remove the hot sheet pan from the oven and place a piece of parchment paper on top. Using a slotted spoon, remove the chicken from the marinade and place on parchment. Discard the marinade. Place the shallots and peppers onto the pan and distribute the chicken and vegetables evenly. Bake for 5 minutes.

In the same bowl the vegetables were in, toss the rice with the remaining 2 Tbsp olive oil and the remaining bottle of HIGH TIDE MAUI SAUCE.

Remove the pan from the oven and spoon the rice overtop the chicken and vegetables. Using a spatula, stir the rice into the other ingredients so they are all well mixed. Top the mixture with the pineapple and return to the oven for 15 minutes.

Remove the pan from the oven once again and stir the peas into the mixture. Return the pan to the oven for 5 more minutes.

In the meantime, if using, fry the eggs.

Place the eggs on top of the rice and sprinkle with green onions and sesame seeds.

Serve immediately with tamari or soy sauce.