Preheat your oven to 400°F (200°C) and line a large sheet pan with parchment paper.
Spread chicken pieces, chopped bell peppers, red onion wedges, and pineapple chunks across the sheet pan.
Drizzle everything with olive oil and sprinkle with minced garlic, salt, black pepper, paprika, and chili flakes (if using).
Toss everything together on the pan until all pieces are evenly coated with the seasonings.
Place in the oven and roast for 20-25 minutes, flipping everything halfway through the cooking time.
While the chicken and vegetables are roasting, whisk together soy sauce, pineapple juice, honey (or brown sugar), and rice vinegar for the sauce.
If you want a thicker sauce, mix cornstarch with water to create a slurry and add it to your sauce mixture.
The dish is ready when the chicken is fully cooked through with no pink remaining and slightly caramelized.
