Trim any excess fat from the chicken thighs and cut into 1" bite-sized pieces. In a medium bowl combine 3 tbsp soy sauce, 1 tbsp rice vinegar, 2 tbsp honey, grated ginger, minced garlic, 1 tsp cornstarch, 1/2 tsp salt and 1/4 tsp black pepper. Add the chicken pieces and toss until evenly coated. Cover and refrigerate for at least 20 minutes, up to 2 hours.

Sauce and Pineapple

Make the pineapple sauce

While the chicken marinates, drain the canned pineapple, reserving about 1/4 cup of the pineapple juice. In a small bowl whisk together reserved 1/4 cup pineapple juice, 3 tbsp ketchup, 2 tbsp brown sugar, 1 tbsp rice vinegar and 1 tbsp soy sauce until smooth. In a separate tiny bowl dissolve 1 tsp cornstarch in 1 tbsp water to make a slurry and set aside.

Vegetables and Cooking

Cook chicken

Heat a large nonstick skillet or wok over medium-high heat and add 1 tbsp neutral oil. Remove chicken from marinade, letting excess drip off, and add to the hot pan in a single layer (work in two batches if necessary). Sear without moving for 2 minutes until golden, then stir and cook another 2–3 minutes until cooked through (internal temperature 165°F / 74°C). Transfer cooked chicken to a plate and cover to keep warm.

Sauté vegetables and pineapple

Add remaining 1 tbsp oil to the pan. Add the diced red bell pepper and onion wedges; sauté 3–4 minutes until they begin to soften but remain slightly crisp. Add the drained pineapple chunks and cook 1–2 minutes to warm and caramelize edges slightly.

Combine sauce and finish

Return the cooked chicken to the pan with the vegetables and pineapple. Pour the prepared pineapple-ketchup sauce over everything and stir to combine. Bring to a gentle boil, then stir in the cornstarch slurry and cook 1–2 minutes until sauce thickens and becomes glossy, coating the chicken and vegetables. Taste and adjust seasoning with a pinch of salt or a splash more soy sauce if needed.

To Serve and Garnish

Spoon the chicken and pineapple mixture over cooked rice. Sprinkle sliced green onions and optional sesame seeds and cilantro on top. Serve immediately.