In a large skillet, heat 2 tablespoons of olive or sesame oil over medium-high heat. Add 1 pound of cubed chicken breast and cook for 5-7 minutes until browned.

Add 3 cloves of minced garlic and sauté for 30 seconds until fragrant.

Whisk together 1/4 cup of soy sauce, 1/2 cup of pineapple juice, 2 tablespoons of honey, and 1 tablespoon of vinegar in a small bowl. Pour into the skillet and simmer for 3-4 minutes.

Mix 1 tablespoon of cornstarch with 2 tablespoons of water to create a slurry. Slowly pour into the skillet while stirring continuously, cooking for additional 2-3 minutes until sauce thickens.

Add 1 cup of pineapple chunks, 1 sliced red bell pepper, and 2 chopped green onions to the skillet. Stir and cook for another 2 minutes.

Serve the Pineapple Chicken and Rice over a bed of cooked rice, garnishing with additional green onions or sesame seeds if desired.