Preheat your oven to 400°F (200°C) and line a large sheet pan with parchment paper.

In a medium-sized bowl, whisk together soy sauce, pineapple juice, honey, and rice vinegar until well combined.

Pat chicken thighs dry and marinate with half of the prepared sauce for at least 15 minutes.

Spread marinated chicken on the sheet pan and add pineapple, bell peppers, and red onion. Drizzle with olive oil and toss to coat.

Roast in the preheated oven for about 25–30 minutes, flipping chicken halfway through cooking.

Brush chicken with remaining sauce during the last 10 minutes of roasting.

Optionally, broil for 2–3 minutes for extra caramelization.

Let the dish sit for a few minutes before serving. Garnish with sesame seeds or chopped cilantro.