In a large skillet or wok, heat the vegetable oil over medium-high heat. Add the chicken pieces and cook until browned and cooked through, about 5-7 minutes. Remove the chicken from the skillet and set aside.

In the same skillet, add the sliced onion, bell peppers, and cook for about 3-4 minutes until they begin to soften.

Add the minced garlic and ginger to the skillet, cooking for an additional 1-2 minutes until fragrant.

Return the cooked chicken to the skillet, then add the diced pineapple. Stir to combine.

In a small bowl, whisk together the soy sauce, honey, cornstarch, chicken broth, and sesame oil. Pour this mixture over the chicken and vegetables in the skillet.

Cook for another 2-3 minutes, stirring frequently, until the sauce thickens and everything is well coated. Season with salt and pepper to taste.

Serve the stir-fry over cooked rice or quinoa.