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 it's tender and the liquid is absorbed. Fluff with a fork when done.

In a large skillet or wok, heat the vegetable oil over medium-high heat.

Add the chicken pieces to the skillet, seasoning them with salt and pepper. Cook for about 5–7 minutes until browned and cooked through. Remove from the skillet and set aside.

In the same skillet, add the diced onion and bell pepper. Sauté for about 3–4 minutes until softened.

Toss in the minced garlic and cook for an additional 1 minute until fragrant.

Return the cooked chicken to the skillet along with the pineapple chunks.

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.

Cook for another 2–3 minutes until the sauce thickens and everything is heated through.

Divide the cooked rice among serving plates and top with the chicken and pineapple mixture.

Sprinkle with sliced green onions and sesame seeds if desired. Serve warm.