In a mixing bowl, whisk together soy sauce, honey, rice vinegar, grated ginger, minced garlic, and sesame oil until well combined. This marinade will infuse the chicken with flavor and help tenderize it.

Add the chicken thighs to the marinade, ensuring they are fully coated. Cover the bowl with plastic wrap and refrigerate for at least 30 minutes, or up to 2 hours for more flavor.

Preheat your oven to 425°F (220°C). This high temperature will help the chicken and vegetables roast beautifully.

On a large sheet pan, combine the sliced bell peppers, red onion wedges, and pineapple chunks. Drizzle with olive oil, and sprinkle with salt and black pepper. Toss everything together to ensure even coating.

Remove the chicken from the marinade and place it skin-side up on the sheet pan with the vegetables. Discard any leftover marinade to avoid contamination.

Roast in the preheated oven for 25-30 minutes, or until the chicken reaches an internal temperature of 165°F (75°C) and the skin is crispy. The vegetables should be tender and slightly caramelized.

Once cooked, remove the sheet pan from the oven. Let the chicken rest for 5 minutes before serving. This allows the juices to redistribute, keeping the chicken moist.

Garnish with chopped green onions and serve with lime wedges on the side for an extra burst of flavor.