Rinse rice, then combine with 500ml water and a pinch of salt in a saucepan. Bring to a boil, reduce heat, and simmer covered for 15 minutes. Let stand for 5 minutes before fluffing.

Pat chicken dry and season with salt and pepper.

Heat 15ml olive oil in a skillet and sear chicken for 4-5 minutes per side until golden and cooked through. Remove and set aside.

Add remaining oil to the skillet and sauté onion and bell pepper for 3-4 minutes until softened.

Stir in garlic and ginger; cook for 30 seconds.

Whisk soy sauce, pineapple juice, honey, and vinegar in a bowl. Pour into the skillet and scrape up browned bits.

Add pineapple chunks and simmer for 2 minutes.

Stir in cornstarch mixture and cook for 1-2 minutes until the sauce thickens to a glossy consistency.

Return chicken to the skillet, toss to coat, and cook for 1-2 minutes until heated through.

Divide rice into bowls, top with the chicken mixture, and garnish with green onions and cilantro.