Rinse the rice under cold water until the water runs clear.

Combine the rinsed rice with 4 cups of water and a pinch of salt in a medium pot. Bring to a boil, then reduce heat and simmer for 15-20 minutes.

While the rice is cooking, heat olive oil in a large skillet. Sauté diced onion and minced garlic until fragrant.

Add cubed chicken to the skillet and cook until golden brown and no longer pink.

Incorporate diced bell pepper and snap or snow peas, cooking until slightly tender.

Whisk together soy sauce, chicken broth, honey, and grated ginger in a bowl, then pour over chicken and vegetables.

Fold in pineapple chunks and cook until heated through.

Fluff the rice with a fork and serve on plates, topped with the chicken and vegetable mixture.

Garnish with green onions and sesame seeds if desired.