If marinating chicken, place chicken into a plastic bag or bowl and coat in marinade. Refrigerate for at least 2 hours.

Preheat oven to 400 degrees & then make the sauce. In a medium bowl, combine soy sauce, honey and brown sugar until fully combined and smooth.

Place chicken on parchment paper lined sheet pan. Season with garlic powder, salt and pepper.

Scatter chopped pineapple throughout the sheet pan.

Add chopped cilantro and jalapeños over top chicken & pineapple.

Pour sauce over entire sheet pan.

Bake at 400 for 25-30 minutes.

Take out, shred chicken, and make tacos! Top with lime juice, extra cilantro and cotija cheese.