Hawaiian Chicken Sheet Pan

In a small bowl, whisk together the soy sauce, honey, olive oil, minced garlic, ground ginger, garlic powder, onion powder, salt, and black pepper.
Place the chicken breasts in a resealable plastic bag or shallow dish and pour the marinade over the chicken. Seal and refrigerate for at least 30 minutes to marinate (up to 2 hours for more flavor).
Prepare the Vegetables:

Preheat the oven to 400°F (200°C) and line a sheet pan with parchment paper or lightly grease it.
Spread the pineapple chunks, red bell pepper, yellow bell pepper, and red onion evenly on the sheet pan.
Cook the Chicken:

Remove the chicken from the marinade and place it on the sheet pan, arranging it among the vegetables.
Drizzle any remaining marinade over the chicken and vegetables.
Bake the Dish:

Roast in the preheated oven for 25-30 minutes, or until the chicken reaches an internal temperature of 165°F (75°C) and is cooked through. The vegetables should be tender and slightly caramelized.
Serve:

Garnish with sesame seeds and fresh cilantro, if desired. Serve the Hawaiian chicken with rice or a light salad for a complete meal.
Serving and Storage Tips: