Start by patting the chicken dry and cutting it into 1-inch pieces. Mince the garlic and dice the red bell pepper so they’re ready to go.

In a bowl, combine the soy sauce, pineapple juice, honey, rice vinegar, and 1 tablespoon of water. Set this flavorful mixture aside.

Heat olive or sesame oil in a large skillet over medium-high heat until it shimmers. Add the chicken in a single layer and cook for 4 to 5 minutes, stirring occasionally until it’s browned on all sides. Once cooked, transfer the chicken to a plate.

Keeping the skillet hot, add the diced red bell pepper and minced garlic. Sauté for about 1 to 2 minutes until fragrant, stirring often.

Return the chicken to the skillet and pour in the prepared sauce. Bring everything to a gentle boil, then reduce the heat. Stir in the pineapple chunks.

Stir the cornstarch slurry again and add it to the skillet. Cook for 1 to 2 minutes or until the sauce thickens beautifully.

Gently fold in the cooked rice and chopped green onions, ensuring that everything is well coated with sauce.

Serve hot, garnished with sesame seeds for that extra touch of flavor and texture.