1. Preparation:

Step 1:
Start by marinating the chicken. In a bowl, combine olive oil, soy sauce, minced garlic, and ginger. Add the chicken pieces and toss to coat. Let the chicken marinate for at least 15 minutes or up to 1 hour for maximum flavor.

Step 2:
While the chicken is marinating, cook the rice according to package instructions. Fluff with a fork and set aside.

Step 3:
In a small bowl, whisk together pineapple juice, soy sauce, honey, and rice vinegar to make the pineapple sauce. If you prefer a thicker sauce, dissolve the cornstarch in a tablespoon of water and mix it in as well.

Step 4:
Heat a large skillet or wok over medium-high heat and add a tablespoon of olive oil. Add the marinated chicken pieces and cook until golden brown and fully cooked, about 6-8 minutes. Remove the chicken from the skillet and set aside.

Step 5:
In the same skillet, add the diced red bell peppers and pineapple chunks. Sauté for 2-3 minutes until the peppers soften slightly and the pineapple caramelizes at the edges.

Step 6:
Pour the pineapple sauce into the skillet and bring it to a simmer. Allow the sauce to cook and reduce for about 5 minutes until slightly thickened.

Step 7:
Return the cooked chicken to the skillet and toss everything together so the chicken is coated with the sauce. Simmer for another 2-3 minutes to let the flavors meld.

Step 8:
In a separate pan, heat a tablespoon of olive oil and add the cooked rice. Stir in soy sauce and green onions, tossing the rice until it’s heated through and lightly fried.

Step 9:
To serve, spoon the fried rice onto a plate, then top it with the pineapple chicken mixture. Garnish with fresh cilantro, toasted sesame seeds, and a squeeze of lime juice if desired.