Prepare the Chicken : In a medium bowl, season the chicken pieces with garlic powder, onion powder, paprika, salt, and pepper. Toss to coat evenly.

Sear the Chicken : Heat 2 tablespoons of olive oil in a large skillet or sauté pan over medium-high heat. Add the chicken and sear for 4-5 minutes until browned on the outside (it doesn’t need to be fully cooked). Remove the chicken from the pan and set aside.

Cook the Aromatics : In the same pan, lower the heat to medium and add the grated ginger and minced garlic. Sauté for 1 minute until fragrant.

Assemble the Rice and Pineapple Mixture : Add the rinsed rice to the pan and stir to coat it in the aromatics. Stir in the pineapple chunks, red bell pepper, frozen peas (if using), pineapple juice, chicken broth, soy sauce, and honey. Mix well to combine.

Simmer the Dish : Nestle the partially cooked chicken pieces into the rice mixture. Bring everything to a boil, then reduce the heat to low and cover with a lid. Simmer for 20-25 minutes, or until the rice is fully cooked and has absorbed the liquid. Stir occasionally to prevent sticking.

Finish and Garnish : Once cooked, fluff the rice gently with a fork. Garnish with sliced green onions, sesame seeds, and fresh cilantro if desired.

Serve : Serve the Pineapple Chicken and Rice warm, either as a standalone dish or with a simple side salad for a complete meal.