In a bowl, whisk together the soy sauce, honey, garlic, and grated ginger. Place the chicken breasts in a resealable plastic bag or shallow dish and pour the marinade over the chicken. Seal the bag or cover the dish and refrigerate for at least 30 minutes, or up to 2 hours for more flavor.
Prepare the Sheet Pan:
Preheat the oven to 400°F (200°C). On a large sheet pan, arrange the sliced bell pepper, red onion, and pineapple chunks around the edges. Drizzle with olive oil and toss to coat evenly.
Cook the Chicken:
Remove the chicken from the marinade (discard the marinade) and place the chicken breasts in the center of the sheet pan. Roast in the preheated oven for 20-25 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the vegetables are tender.
Finish and Serve:
Once cooked, remove the sheet pan from the oven. If desired, sprinkle sesame seeds over the chicken and vegetables for a little extra crunch. Garnish with freshly chopped cilantro before serving.
Serving and Storage Tips:
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