Begin by heating 1 tablespoon of oil in a large skillet over medium-high heat. Season 1 pound of diced chicken with salt and pepper, then add it to the skillet. Sauté the chicken for about 5–7 minutes, or until it reaches a golden-brown color and is fully cooked through, stirring occasionally to prevent sticking. Once done, remove the chicken from the skillet and set it aside.

In a medium bowl, combine ½ cup of pineapple juice, ¼ cup of soy sauce, 2 tablespoons of honey or brown sugar, 1 tablespoon of cornstarch, 2 minced garlic cloves, and 1 teaspoon of grated ginger if using. Whisk these ingredients together for about 1–2 minutes until the mixture is smooth and the cornstarch is fully dissolved.

Return the skillet to medium heat, then add 1 cup of pineapple chunks to the pan. Pour the prepared sauce over the pineapple and stir gently to combine. Allow the mixture to simmer for about 3–5 minutes, staying attentive as it begins to thicken and bubble.

Once the sauce has thickened, return the sautéed chicken to the skillet. Toss everything together, ensuring the chicken is thoroughly coated in the glossy sauce. Serve the Pineapple Chicken over 2 cups of warm cooked rice, garnishing with chopped green onions or sesame seeds.