### Instructions
1. **Preheat & Prep:** Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper for easy cleanup.
2. **Make the Marinade:** In a medium bowl, whisk together the teriyaki sauce, olive oil, honey/maple syrup, grated ginger, and minced garlic. Season with a pinch of salt and black pepper.
3. **Combine Ingredients:** In a large bowl, combine the chopped chicken, red bell pepper, green bell pepper, pineapple chunks, and red onion wedges.
4. **Toss & Coat:** Pour the prepared marinade over the chicken and vegetables. Toss gently until everything is evenly coated.
5. **Arrange on Sheet Pan:** Spread the chicken and vegetable mixture in a single layer on the prepared baking sheet. Ensure there’s good airflow for even cooking.
6. **Bake to Perfection:** Bake for 20-25 minutes, or until the chicken is cooked through (internal temperature reaches 165°F/74°C) and the vegetables are tender-crisp. For a slightly caramelized finish, you can broil for the last 2-3 minutes, watching carefully to prevent burning.
7. **Serve & Enjoy:** Remove from the oven. Garnish with chopped fresh cilantro and sesame seeds, if desired. Serve immediately with cooked rice or quinoa for a complete and satisfying meal.
### Short Tips
* **Don’t overcrowd the pan!** If your sheet pan is too full, the ingredients will steam instead of roast, leading to less caramelization. Use two sheet pans if necessary.
* **For extra flavor:** Marinate the chicken and vegetables for 15-30 minutes before baking.
* **Spice it up!** Add a pinch of red pepper flakes to the marinade for a fiery kick.
* **Meal prep friendly:** Cook a bigger batch and enjoy leftovers for quick lunches throughout the week.
* **Vary your veggies:** Feel free to add other quick-cooking vegetables like snap peas, broccoli florets, or even zucchini towards the last 10 minutes of baking.
