01 -
Preheat oven to 400°F (200°C) and line a rimmed baking sheet with parchment paper, foil, or lightly grease it.
02 -
In a bowl, whisk together soy sauce, olive oil, garlic powder, paprika, salt, and black pepper. Add honey, ginger, or red pepper flakes if desired.
03 -
Place chicken cubes in a bowl or bag, pour half of the marinade over, mix well, and marinate for 15–30 minutes or up to 4 hours refrigerated.
04 -
Cut bell pepper, red onion, and pineapple into 1-inch chunks, draining pineapple well if using canned.
05 -
Spread marinated chicken on the prepared pan. Add vegetables and pineapple, spacing evenly to avoid overcrowding, using two pans if necessary.
06 -
Drizzle the remaining marinade over the chicken, vegetables, and pineapple. Toss gently and spread into an even layer with space between pieces.
07 -
Roast for 15 minutes. Stir or flip the chicken and vegetables, then roast for another 10–15 minutes until chicken is cooked through and edges caramelize.
08 -
Allow the chicken to rest for 5 minutes before serving over rice or quinoa, garnished with fresh herbs, lime wedges, and green onions if desired.