In a small bowl, stir together the BBQ sauce and pineapple juice.
On a rimmed baking sheet, combine the chicken and half of the BBQ sauce. Toss well to evenly coat the chicken. Add the broccoli, bell pepper, radishes, and pineapple and toss with 2 tablespoons olive oil and a pinch of both salt and pepper. Arrange everything in an even layer and then transfer to the oven. Roast for 30-40 minutes, turning halfway through cooking until the chicken is cooked through and the veggies tender.
Meanwhile, make a Honey Lime Vinaigrette: combine the remaining 2 tablespoons olive oil, jalapeno, lime juice, honey, cilantro, and a pinch of both salt and pepper
To serve, top the chicken with the Honey Lime Vinaigrette. Serve with rice.