Preheat the oven to 400 degrees F.
Line a large sheet pan with parchment paper. Lay all the Sriracha Chicken Sheet Pan Veggies onto the paper in a layer.
On a cutting board, dice the chicken breasts into large chunks. Add to the sheet pan with the veggies. Add olive oil, garlic powder, salt, and pepper to the sheet pan chicken and veggies and evenly coat. Line a small sheet pan with parchment paper and add the frozen pineapple to it separately.
Put both sheet pans in the oven and cook for 30-40 minutes (no need to stir) until veggies and pineapple are browned and chicken is cooked through (165 degrees F). Taste and season with more salt if needed.
When almost finished, heat the rice in the microwave with a paper towel on top until warmed through.
Serve the chicken, veggies, and pineapple chunks over rice and drizzle with Sriracha Sauce and top with Green onions and Cilantro.

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