Prepare: Cut the fresh pineapple in half lengthwise. Use a sharp knife to carefully cut around the inside edge of the pineapple, leaving about a half-inch border and being careful not to pierce through the skin. Scoop out the pineapple chunks from one half using a spoon. Set aside. Cut the chicken and vegetables into small pieces.

Prepare the sauce: In a small saucepan, combine light soy sauce, Shaoxing wine, honey, vinegar, and sesame oil. Stir well and bring to a simmer over medium heat. In a small bowl, mix cornstarch with water to create a slurry. Slowly pour the slurry into the simmering sauce while whisking continuously until the sauce thickens. Remove from heat and set aside.

Cook the chicken: Heat a large skillet or wok over medium-high heat. Add cooking oil and stir-fry the minced garlic and ginger slices until fragrant. Next add the chicken and cook the chicken until golden brown and cooked through, about 5-7 minutes per side, depending on thickness. Season the chicken pieces with salt and pepper. Remove the cooked chicken pieces from the heat and set aside.

Cook the vegetable and pineapple chunks: Stir fry the red bell pepper pieces, broccoli pieces, and pineapple chunks for a minute or two.

Pour the sauce: Add the cooked chicken mixture to the vegetable mixture. Pour the teriyaki sauce over everything in the wok. Stir to coat everything evenly with the sauce. Let it simmer for a couple of minutes until the sauce thickens and glazes the chicken pieces.

Arrange everything in a bowl. Add the cooked rice (brown rice, white rice, or cauliflower rice). Top with the teriyaki chicken and pineapple chunks.

Garnish: Sprinkle with chopped green onions and sesame seeds for added flavor. It is optional.

Enjoy: Serve your chicken teriyaki pineapple bowl immediately to enjoy the best texture and flavor. Enjoy!