1. 1. Prepare the Teriyaki Sauce: In a small bowl, whisk together the teriyaki sauce, reserved pineapple juice, and cornstarch until smooth. Set aside.

2. 2. Cook the Chicken: Heat the olive oil in a large skillet or wok over medium-high heat. Add the chicken pieces and cook for 5-7 minutes, stirring occasionally, until they are golden brown and cooked through. Ensure there’s no pink visible in the center.

3. 3. Add Vegetables: Push the cooked chicken to one side of the skillet. Add the chopped red bell pepper, broccoli florets, snap peas, and shredded carrots to the empty side. Stir-fry the vegetables for 3-5 minutes, until they are tender-crisp but still retain some bite. You want them vibrant and slightly crunchy.

4. 4. Combine and Sauce: Stir the chicken and vegetables together in the skillet. Pour the prepared teriyaki sauce mixture over everything. Add the drained pineapple chunks.

5. 5. Thicken the Sauce: Bring the mixture to a gentle simmer, stirring constantly, for 1-2 minutes, until the sauce thickens and coats the chicken and vegetables evenly. The cornstarch will work its magic quickly here.

6. 6. Assemble the Bowls: Divide the cooked brown or white rice among four serving bowls. Spoon the pineapple teriyaki chicken and vegetable mixture generously over the rice in each bowl.

7. 7. Garnish and Serve: Garnish each bowl with sliced green onions and a sprinkle of sesame seeds for added flavor and visual appeal. Serve immediately and enjoy your vibrant, healthy meal!