Begin by dicing the chicken breast into bite-sized pieces and set aside. Next, chop any desired vegetables and drain the pineapple, keeping the juice for the sauce.

Heat a large pan over medium-high heat and add a tablespoon of oil. Once shimmering, add the diced chicken and sear for about 5-7 minutes until golden brown.

Lower the heat to medium and stir in the drained pineapple along with soy sauce and cornstarch. Mix thoroughly and cook for another 2-3 minutes until bubbly.

Add your chopped vegetables to the skillet with the mixture. Cover and let it simmer for about 5 minutes.

Fluff your cooked rice in a separate pot. Spoon the chicken mixture over the warm rice and garnish with sesame seeds or green onions.