Preheat oven to 425°F (220°C) and line a large baking sheet with parchment paper.
In a large bowl, whisk together soy sauce, honey, pineapple juice, olive oil, minced garlic, grated ginger, and sriracha (if using).
Add chicken pieces to the marinade and toss to coat completely. Let marinate for at least 10 minutes while preparing vegetables.
Spread chicken, pineapple chunks, bell peppers, and red onion pieces evenly on the prepared baking sheet.
Pour any remaining marinade over the ingredients on the sheet pan.
Season with salt and pepper to taste.
Bake in the preheated oven for 20-25 minutes, or until chicken is cooked through and vegetables are tender with caramelized edges.
For extra caramelization, broil for the last 2-3 minutes of cooking time (watch carefully to prevent burning).
Remove from oven, garnish with sliced green onions, and serve hot over rice.RetryClaude can make mistakes. Please double-check responses.
