Heat the oil in a large skillet over medium heat. Add the diced chicken, season with salt and pepper, and cook until browned and cooked through, about 6–8 minutes.

Add bell peppers and cook for 2–3 minutes until slightly tender.

Stir in pineapple chunks and cook for 2 more minutes.

In a small bowl, whisk together reserved pineapple juice, soy sauce, honey, garlic powder, and ginger. Pour into the skillet and stir to coat everything.

Simmer uncovered for 4–5 minutes, or until the sauce has slightly thickened and reduced.

Serve chicken and pineapple mixture over rice or with rice on the side. Garnish with green onions or sesame seeds if desired.