Whisk all marinade ingredients. Reserve ½ cup separately for glaze.
Marinate chicken for at least 2 hours (overnight preferred).
Pat chicken dry. Rest at room temp 30 minutes before cooking.
Sear in a hot oiled skillet, 4–5 min per side. Internal temp: 165°F. Rest for 5 minutes.
Sauté bell peppers 3 minutes in the same pan.
Reduce reserved marinade in a saucepan for 5 minutes into a glaze.
Combine chicken, peppers, pineapple chunks, and glaze. Toss 2–3 minutes.
Plate over steamed rice. Top with green onions and sesame seeds.