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Season chicken with salt and pepper. In a large skillet, heat olive oil over medium heat and brown the chicken on both sides. Remove chicken and set aside.
In the same skillet, add pineapple, bell pepper, onion, and garlic. Sauté until softened.
Add soy sauce, honey, vinegar, and ginger to the skillet, stirring to combine. Return the chicken to the skillet, cover, and simmer for 20 minutes.
Stir in the cornstarch mixture and cook until the sauce thickens.
While the chicken cooks, bring water to a boil in a pot. Add rinsed rice and salt, reduce heat to low, cover, and simmer for 18 minutes or until water is absorbed.
Serve the pineapple chicken over the cooked rice, garnished with additional pineapple chunks and fresh cilantro, if desired.
Prep Time: 15 minutes | Cooking Time: 45 minutes | Total Time: 1 hour