(Prep Time: 15 minutes | Cooking Time: 25 minutes | Total Time: 40 minutes)

1. Preheat Oven and Prepare Baking Sheet:

• Preheat your oven to 400°F (200°C).
• Line a large baking sheet with parchment paper or a silicone baking mat for easy cleanup. If not lining, lightly grease the pan.

2. Prepare Chicken and Vegetables:

• Cut the boneless, skinless chicken breasts into uniform, bite-sized pieces (about 1-inch cubes).
• Slice the bell pepper and red onion into similarly sized strips or pieces.
• Prepare the pineapple chunks (drain well if using canned).
• Place the chicken pieces, sliced bell pepper, sliced red onion, and pineapple chunks together in a large mixing bowl.

3. Make the Sauce and Toss:

• In a small bowl, whisk together the soy sauce, olive oil, minced garlic, salt, and pepper.
• Pour this sauce mixture over the chicken, vegetables, and pineapple in the large bowl.
• Toss everything together well until all the ingredients are evenly coated with the sauce.

4. Arrange on Baking Sheet and Roast:

• Spread the coated chicken, pineapple, and vegetable mixture in a single, even layer on the prepared baking sheet. Do not overcrowd the pan; use two sheets if necessary to ensure proper roasting rather than steaming.
• Place the baking sheet in the preheated oven.
• Bake for 20-25 minutes, or until the chicken is cooked through (no longer pink inside, internal temperature reaches 165°F/74°C) and the vegetables are tender and slightly caramelized at the edges. You can toss or stir the ingredients halfway through cooking if desired for more even browning.

5. Garnish and Serve:

• Remove the baking sheet from the oven.
• Garnish the Hawaiian Chicken mixture generously with fresh chopped green onions and a sprinkle of sesame seeds.
• Serve hot immediately over bowls of cooked rice.