Preheat the oven to 425 degrees F. Line a sheet pan with foil and spray it with nonstick spray.
Place the chicken thighs and drumsticks on the sheet and sprinkle with salt, pepper, garlic powder on both sides.
In a bowl, whisk together the honey, soy sauce, sugar and vinegar. Brush the mixture on the chicken – you will have some leftover, but just brush one layer on before roasting.
Roast the chicken for 20 minutes. After 20 minutes, brush on more of the sauce and roast for 10 more minutes. Brush or spoon on any remaining sauce and roast for 15 more minutes, or until the inside temperature registers at 165 degrees.
Remove the chicken and serve immediately with the pineapple salsa.
Combine all the ingredients together in a bowl and stir. You can make this ahead of time and let it sit in the fridge so the flavors marry. It stores well in the fridge for 1 to 2 days.