Heat a large wok or frying pan over medium-high heat for about 2 minutes before adding 2 tablespoons of olive oil.

Once the oil shimmers, add 1 pound of diced boneless, skinless chicken breast. Season with approximately 1 teaspoon of salt and ½ teaspoon of pepper, and sauté for 4–5 minutes until golden brown.

When the chicken is nearly cooked, add 1 teaspoon of freshly grated ginger and ½ tablespoon of minced garlic. Cook for an additional 1–2 minutes.

Reduce heat to medium, add the whites of 3 chopped green onions, 1 cup of broccoli florets, 1 sliced red bell pepper, and 1 cup of pineapple chunks, sauté for 4–5 minutes.

In a small bowl, whisk together the juice from the pineapple, 3 tablespoons of soy sauce, 1 tablespoon of honey, 1 teaspoon of grated ginger, and ½ tablespoon of minced garlic.

Pour the sauce over the cooked vegetables in the pan, stirring well to coat. Cook for another 30–60 seconds until the sauce thickens.

Add the cooked chicken back into the pan, tossing to coat in the sauce. Cook for an additional minute to heat through.

Serve over a bed of steamed white rice or quinoa, garnish with green onion tops and sesame seeds if desired.