In a large skillet, heat 2 tablespoons of olive or sesame oil over medium-high heat until shimmering.

Add 1 pound of cubed boneless, skinless chicken breast to the skillet. Sauté for about 5-7 minutes until golden brown and cooked through.

Stir in 3 minced garlic cloves and sauté for 30 seconds until fragrant.

In a bowl, whisk together 1/4 cup of soy sauce, 1/4 cup pineapple juice, and 1 tablespoon of honey or brown sugar. Pour into the skillet.

Mix 1 tablespoon of cornstarch with 2 tablespoons of water to create a slurry. Stir this into the skillet and cook until sauce thickens.

Stir in 1 cup of pineapple chunks and 1 diced red bell pepper. Cook for 2 minutes until tender-crisp.

Fluff 2 cups of cooked rice in a serving dish. Spoon the chicken, sauce, and vegetables over the rice. Garnish with sliced green onions and enjoy!