1. Begin by heating the olive oil or sesame oil in a large skillet over medium-high heat. Add the cubed chicken and cook until it’s browned and fully cooked, about 5-7 minutes. Once the chicken is ready, add the minced garlic and sauté for an additional 30 seconds.

2. In a small bowl, whisk together the soy sauce, pineapple juice, honey (or brown sugar), and vinegar. Pour this flavorful sauce into the skillet with the cooked chicken, bringing the mixture to a simmer.

3. To thicken the sauce, combine the cornstarch and water in a small bowl, then stir the mixture into the skillet. Allow the sauce to cook for 2-3 minutes, stirring occasionally, until it reaches your desired consistency.

4. Now it’s time to incorporate the remaining ingredients. Stir in the pineapple chunks, diced red bell pepper, and chopped green onions. Let everything heat through for about 2 minutes, ensuring the vegetables are just slightly softened but still retain their vibrant colors.

5. To serve, spoon the Pineapple Chicken mixture over a bed of warm, cooked rice. Finish off your Pineapple Chicken and Rice by garnishing with any of the optional toppings, such as sesame seeds, extra green onions, or a sprinkle of crushed red pepper. Serve this vibrant and satisfying dish hot, and enjoy the harmonious blend of sweet, savory, and tangy flavors in every bite.