Ready to create a dish that’s as comforting as a hug from home? Here’s how you do it:

1. Heat the vegetable oil in a large skillet over medium-high heat. Add the chicken pieces, season with salt and pepper, and cook until golden brown on all sides, about 5-6 minutes. Remove the chicken from the skillet and set aside.
2. In the same skillet, add the garlic and ginger, stirring for about 30 seconds until fragrant. Toss in the red bell pepper and cook for another 2 minutes.
3. Add the rice to the skillet, stirring to coat the grains in the oil and aromatics. Pour in the chicken broth, reserved pineapple juice, soy sauce, and honey, bringing the mixture to a simmer.
4. Return the chicken to the skillet, along with the pineapple chunks and frozen peas. Stir everything together, cover, and reduce the heat to low. Allow it to cook undisturbed for 18-20 minutes, or until the rice is tender and has absorbed the liquid.
5. Fluff the rice with a fork, sprinkle with green onions and sesame seeds if using, and serve hot.

Pro tip: Don’t be afraid to let the rice crisp up a bit at the bottom of the pan—it adds a delightful texture that my kids can’t get enough of!