Make the Stir-fry Sauce - In a medium bowl, whisk together the pineapple juice, chicken broth, honey, hoisin sauce, soy sauce, rice vinegar, and cornstarch until no lumps remain. Set aside.
Season the Chicken - In a medium bowl, combine diced chicken, sesame oil, salt, and pepper.
Cook the Chicken - Heat a wok, nonstick pan, or stainless steel pan over medium-high heat. Add the vegetable oil. Once hot and shimmering, carefully add the chicken in a single layer. Sear without moving until browned, about 1 minute. Stir-fry until no longer pink, about 3 to 4 minutes.
Cook the Vegetables - Add the bell peppers, stir-fry until crisp-tender, 1 minute. Add the pineapple, stir-fry until fragrant, 30 seconds. Add the garlic and ginger, and cook until aromatic, 30 seconds.
Thicken the Sauce - Add the stir-fry sauce and bring it to a boil. Stir and cook until the sauce thickens, about 1 minute. Turn off the heat and stir in ¼ cup of green onions.
Plate & Serve - Garnish with the remaining green onions and sesame seeds. Serve with steamed rice, desired side dishes, or in a pineapple boat.
Recipe Yield: About 4 cups
Serving Size: 1 cup
Storing: Cool completely, then store in an airtight container in the refrigerator for up to 3 days.
Reheating: Cover and microwave on high heat in 15 to 30-second intervals until hot.
Make it Spicy: Stir in red chili flakes, sriracha, or chili oil. Add ⅛ to ¼ teaspoon at a time until the desired heat level is reached.