Step 1: Cook the Rice

1. In a medium saucepan, combine the rice and chicken broth (or water). Bring to a boil, then reduce heat to low, cover, and simmer for about 15–20 minutes until the rice is cooked and the liquid is absorbed. Remove from heat and fluff with a fork.

Step 2: Cook the Chicken

1. In a large skillet or wok, heat the vegetable oil over medium-high heat.
2. Add the chicken pieces to the skillet, seasoning with salt and pepper. Cook for about 5–7 minutes until browned and cooked through. Remove from the skillet and set aside.

Step 3: Sauté Vegetables

1. In the same skillet, add the diced onion and bell pepper. Sauté for about 3–4 minutes until softened.
2. Add the minced garlic and cook for an additional 1 minute until fragrant.

Step 4: Combine Ingredients

1. Return the cooked chicken to the skillet, along with the pineapple chunks.
2. In a small bowl, mix the soy sauce, honey (or brown sugar), and cornstarch slurry. Pour this mixture over the chicken and vegetables, stirring to combine.
3. Cook for another 2–3 minutes until the sauce thickens and everything is heated through.

Step 5: Serve

1. Divide the cooked rice among serving plates and top with the sweet and savory chicken and pineapple mixture.
2. Sprinkle with sliced green onions and sesame seeds if desired. Serve warm.