Preparing Sheet Pan Hawaiian Chicken with Pineapple and Peppers is a breeze when you follow these simple steps:

1. Preheat the Oven: Set your oven to 400°F (200°C) to preheat while you prepare the ingredients.
2. Prepare the Marinade: In a bowl, whisk together olive oil, soy sauce, honey, minced garlic, ground ginger, salt, and black pepper.
3. Marinate the Chicken: Cut the chicken into bite-sized pieces. Place them in a large bowl and pour half of the marinade over them. Toss to ensure the chicken is evenly coated. Set aside for about 5-10 minutes.
4. Prepare the Vegetables: On a large sheet pan, combine the sliced red and yellow bell peppers and pineapple chunks. Drizzle the remaining marinade over the vegetables. Toss to combine.
5. Add the Chicken: Spread the marinated chicken evenly on top of the vegetables on the sheet pan.
6. Roast: Place the sheet pan in the preheated oven and roast for about 25-30 minutes until the chicken is cooked through and the vegetables are tender. Ensure the chicken reaches an internal temperature of 165°F (75°C).
7. Garnish: Once out of the oven, sprinkle with sliced green onions and sesame seeds if desired, for an added layer of flavor and presentation.
8. Serve: Allow the dish to cool for a few minutes before serving to enhance the flavors even more.

These simple steps make it easy to create this amazing meal in no time!