Start by gathering all your ingredients for the Hawaiian Chicken Bowls. Chop the chicken, bell peppers, and red onion. Cut the pineapple into cubes.

In a medium bowl, combine the chicken with soy sauce and honey, mixing well to coat. Let marinate for about 10 minutes.

Heat a skillet over medium-high heat and add oil. Add the chopped red onion and sauté for about 2 minutes until fragrant.

Add the marinated chicken to the skillet and cook for 5-7 minutes until browned and cooked through.

Toss in the diced bell peppers and pineapple. Stir-fry for another 3-4 minutes until vegetables are vibrant and slightly soft.

Prepare your base of cooked rice or quinoa in a separate pot. Once ready, add it to the skillet and mix well.

Drizzle teriyaki sauce over everything and stir together for an additional 2 minutes. Garnish with green onions and sesame seeds.