1. 1. Prep Your Ingredients: Dice chicken, chop onion, mince garlic and ginger, dice bell peppers. Drain pineapple, reserving 1/2 cup juice. Rinse rice until water runs clear.

2. 2. Make the Sauce: In a small bowl, whisk together reserved pineapple juice, chicken broth, soy sauce, honey, rice vinegar, and sesame oil. In a separate tiny bowl, mix cornstarch with 1 tbsp cold water to make a slurry. Add slurry to sauce mixture and whisk until smooth. Set aside.

3. 3. Cook the Chicken: Heat 1 tbsp olive oil in a large skillet or Dutch oven over medium-high heat. Add chicken pieces in a single layer (do not overcrowd). Cook 3-4 minutes per side until browned. Remove chicken and set aside.

4. 4. Sauté Aromatics and Veggies: Add remaining 1 tbsp oil to the same skillet. Reduce heat to medium. Add onion and cook 3-4 minutes until softened. Add garlic and ginger; cook 1 minute until fragrant. Add diced bell peppers; sauté 3-5 minutes until slightly softened.

5. 5. Combine & Simmer: Stir rinsed rice into the skillet. Pour in the prepared sauce mixture. Bring to a gentle simmer, scraping up any browned bits from the pan bottom.

6. 6. Add Chicken & Pineapple: Return browned chicken to the skillet. Stir in drained pineapple chunks. Ensure everything is evenly distributed.

7. 7. Cook the Rice: Once simmering, reduce heat to low, cover tightly, and cook for 18-20 minutes. Do not lift the lid during this time.

8. 8. Rest and Serve: Remove from heat (keep lid on) and let rest 5-10 minutes. Fluff rice gently with a fork. Garnish with green onions and sesame seeds if desired. Serve immediately.