1. Gather all the ingredients and equipment before starting the recipe.
2. Cut the chicken into bite-sized pieces (about 1-inch cubes) for even cooking.
3. Prepare the pineapple by coring and cutting it into chunks if using fresh pineapple. Drain and reserve the juice if using canned pineapple.
4. Dice the onion and bell peppers, mince the garlic, and grate the ginger.
5. Rinse the rice in cold water until the water runs clear to remove excess starch.
6. Heat 2 tablespoons of olive oil in a large skillet or wok over medium-high heat.
7. Add the chicken pieces to the skillet, seasoning them with salt and pepper.
8. Cook the chicken for 5-7 minutes, stirring occasionally, until golden brown on all sides.
9. Remove the cooked chicken from the skillet and set it aside to finish cooking later in the sauce.
10. Add another tablespoon of oil to the skillet if needed and sauté the diced onions for 2-3 minutes until they soften.
11. Add the minced garlic and grated ginger to the skillet and cook for an additional minute until fragrant.
12. Pour in ¼ cup soy sauce, 2 tablespoons brown sugar, 2 tablespoons rice vinegar, and ½ cup pineapple juice. Stir to combine.
13. Bring the sauce to a simmer.
14. In a small bowl, mix 1 tablespoon of cornstarch with 2 tablespoons of cold water to create a slurry.
15. Slowly pour the cornstarch slurry into the sauce, stirring constantly.
16. Simmer the sauce for 2-3 minutes until it thickens slightly.
17. Return the cooked chicken to the skillet with the sauce.
18. Add the pineapple chunks and diced bell peppers to the skillet.
19. Simmer the mixture for 5-7 minutes, or until the chicken is fully cooked and the bell peppers are tender-crisp.
20. Adjust the seasoning to taste, adding red pepper flakes if desired for heat.
21. While the chicken is cooking, prepare the rice according to package instructions.
22. For added flavor, cook the rice in chicken broth instead of water.
23. Once cooked, fluff the rice with a fork and keep it warm until serving.
24. Serve the pineapple chicken mixture over the prepared rice.
25. Garnish with green onions and toasted sesame seeds for added flavor and presentation.