If serving with rice or noodles, cook those first according to package directions and set aside.

In a bowl, mix ½ cup all-purpose flour, 1 tsp salt, and ½ tsp black pepper. Toss 4 boneless skinless chicken breasts (cut into bite-sized pieces) in the flour mixture until evenly coated.

In another bowl, whisk together ⅓ cup honey, 4 minced garlic cloves, ¼ cup soy sauce, and a slurry made from 2 tsp cornstarch + 2 tsp water. Stir well to combine.

Heat ½ cup avocado oil (or any high-heat oil) in a large skillet over medium-high heat. Add the chicken and cook for 6–8 minutes, turning until golden brown and cooked through. Remove to a plate.

Add 1 chopped bell pepper to the same skillet and cook for 2–3 minutes until tender-crisp.

Pour the honey garlic sauce into the skillet and add 1 can (drained) pineapple chunks. Simmer for 2–3 minutes, stirring, until the sauce thickens slightly.

Return the chicken to the skillet and toss everything together to coat evenly. Cook another 1–2 minutes until hot and glossy.

Serve hot over rice or noodles, garnished with sliced green onions and sesame seeds, if desired.