Pre-heat the oven to 400 degrees. You can line a large sheet pan with parchment paper or Silpat, though I tend to like a little caramelization on the bottom so I usually leave it off.
Put the cut veggies and pineapple onto your sheet pan. Toss the chicken pieces with the olive oil, salt, and pepper, and then add them to the sheet pan with the veggies.
Pour ½ cup of the Fruit Sweetened Hawaiian BBQ Sauce onto the sheet tray of veggies and chicken, and toss to combine. I just use my hands but you can use a spatula or tongs. You can add more sauce if you wish, or save the sauce to add to your bowl later. Stay on the light side first – you can always add more but you can’t take it away!
Bake the sheet pan of chicken, veggies, and pineapple at 400 degrees for 20-25 minutes, or until the chicken juices run clear. (The internal temp of cooked chicken should be 165°F - leaving your chicken out at room temp for 15 minutes before cooking is a good way to ensure even cooking and tender chicken!)
Serve your sheet pan dinner over rice, cauliflower rice, or baked potato/sweet potato. You can serve extra sauce on the side or drizzle over the top too!