In a medium bowl, whisk together pineapple juice, chicken broth, honey, hoisin sauce, soy sauce, rice vinegar, and cornstarch until well combined and smooth.

Season the chicken thighs or breasts with salt and pepper generously. Heat a tablespoon of vegetable oil in a large skillet or wok over high heat. Add the chicken pieces and cook for 5-6 minutes until browned and cooked through.

Stir in the diced red bell pepper and onion into the skillet with the cooked chicken. Cook for 2 minutes, allowing them to soften slightly.

Mix in the minced garlic and ginger, stirring continuously for about 1 minute to prevent burning.

Add the canned pineapple chunks to the skillet, stirring gently to combine them with the chicken and vegetables. Cook for an additional 2 minutes.

Pour the prepared sauce over the chicken and vegetable mixture, stirring to ensure everything is evenly coated. Bring the mixture to a boil over medium-high heat, then reduce to a simmer for about 5-6 minutes until the sauce thickens.

Mix in half of the chopped green onions just before serving. Serve over steamed rice, garnished with the remaining green onions and a sprinkle of sesame seeds.