Step 1

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

Step 2

In a large bowl, toss the chicken pieces with salt, pepper, and garlic powder until evenly coated.

Step 3

Arrange the chicken on the prepared sheet pan, leaving space for the vegetables.

Step 4

Add the chopped red and green bell peppers and pineapple chunks around the chicken.

Step 5

In a separate small bowl, whisk together sweet and sour sauce, soy sauce, honey, and rice vinegar until smooth.

Step 6

Drizzle the sauce evenly over the chicken and vegetables, tossing lightly to coat everything well.

Step 7

Bake for 20-25 minutes, or until the chicken is cooked through and the vegetables are tender. Stir once halfway through to ensure even cooking and superior stickiness.

Step 8

Serve hot over cooked white rice, and finish with a generous sprinkle of sesame seeds and chopped green onions.